Sous Chef

About the role

21c Museum Hotels combines a contemporary art museum, a boutique hotel and a chef-driven restaurant. The Sous Chef reports to the Chef de Cuisine / Executive Chef and supervises line cooks and stewards. The role is central to the kitchen: the Sous must be proficient at every station and understand how the kitchen runs, acting as a direct link between the Chef de Cuisine and the line cooks.

Key responsibilities

• Own the service period and crew, keeping an eye on all kitchen activity
• Delegate tasks to line staff based on their strengths and weaknesses, setting clear expectations for the finished product
• Assist line cooks with recipe techniques, station prep and answer questions
• Keep up with menu changes and relay them to line staff, including station assignments and private events
• Ensure stewards follow opening, closing and mid-service duties and coordinate with the Chef de Cuisine on supervising the Stewarding department
• Maintain clean and organized walk-ins and dry storage, and order daily and weekly products with the Chef de Cuisine
• Monitor food and labor costs during each service period
• Collaborate with the Chef de Cuisine and/or Executive Chef on menu development and engineering

Required profile

• At least two years of experience in a fine dining restaurant
• Able to work flexible hours, including nights and weekends
• Responsible, dependable and punctual
• Excellent communication skills, speaking, reading and understanding English
• Clean and professional appearance, and enthusiasm for 21c
• Must pass a background check; travel as needed

Required skills

• Professional cooking and knife handling
• Knowledge of safety, sanitation and food handling processes