Sous Chef (Back of House Supervisor)

About the role

Midtown is looking for a Sous Chef (Back of House Supervisor) to lead its kitchen and help deliver a great restaurant experience. The role reports directly to the Kitchen Manager and requires morning shifts (8am-4pm) and evening shifts (2-11pm), with mandatory availability on weekends and holidays.

Key responsibilities

• Prepare food orders quickly and efficiently, following recipes and presentation standards
• Maintain clean and sanitary kitchen areas
• Help with daily food prep, periodic catering events and product ordering based on par systems and inventory management
• Manage BOH staff, including recruiting, hiring, scheduling, reviewing and terminating
• Oversee quality control of food production and create new menu items on request, recording their recipes
• Work with the Kitchen Manager on R&D to develop dishes, and handle kitchen issues promptly
• Maintain BOH systems such as walkthroughs, temperature logs, line checks, prep lists and order guides

Required profile

• 2-3 years of experience as a Sous Chef; bonus points for at least two years of food preparation and cooking experience
• Mass-volume production experience
• Patient, empathetic, highly organized and able to multi-task
• Excellent professional references and willingness to comply with health-sanitary guidelines
• Physical ability to lift up to 10 pounds regularly, 25 pounds often and 50 pounds occasionally, and to stand and walk through the restaurant during a shift

Required skills

• Current ServSafe certification (food handler and allergen) is a bonus
• Leadership and teamwork

What we offer

• Pay of $27-$35 per hour depending on experience
• A chance to learn across multiple areas of the business, including fitness, racquet sports and spa