Assist in daily prep or any other assigned item by the Sous Chef and Chef de Cuisine. Communicate with Sous Chef and Chef de Cuisine regarding menu items, problems, situations or shortages.

Perform other duties as assigned by the Chef de Cuisine or Executive Chef. The Sous Chef is responsible for the coordination, coaching, and support of the kitchen staff.

During service the cook must be able to follow instructions from the Executive Chef, Sous Chef and Chef de Partie correctly and efficiently. Must be able to follow instructions during service from Chef, Sous Chef or Chef de Partie throughout the service.

Similar responsibilities to a Chef de Cuisine (CDC), a key responsibility is to do everything necessary to ensure Soho House's Kitchen Department is operating at maximum efficiency and to Soho House standards.

Collaboration: Work closely with the Pastry Sous Chef to fulfill requests and maintain the seamless operation of the pastry department. Join Chef Thomas Keller's renowned New York destination, Per Se, as a Pastry Chef de Partie.

A minimum of 3-5 years’ prior experience as a Chef de Partie, or 1-2 years' experience in a similar Sous Chef role. The Sous Chef Baker will report directly to the Executive Pastry Chef and the Head Baker.

We are seeking an experienced and dedicated Head Chef/CDC to lead our flagship New York City location in Soho, Manhattan. At least 3 years of experience as a Head Chef or in a senior culinary leadership role, preferably in a high-volume environment.

In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

We are looking for a Line Cook to support and report directly to the Executive Chef, Executive Sous Chef, and Sous Chefs. Perform additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or Kitchen Manager at any time.

Collaboration: Act as a liaison with the General Manager (GM) and Chef de Cuisine (CDC), ensuring that all demands and requests are met with flexibility and precision. Join Chef Thomas Keller's renowned New York destination, Per Se, as a Pastry Sous Chef.

Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants and Garde Manger. The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations.

This includes organizing, planning and leading the back of house team in preparation, set up and execution of each day’s services, and coordination with the Private Events Chef and their team to ensure all private events are executed to the standards of Charlie Bird. The Chef de Cuisine will also work with the Executive Chef to lead the daily operations of the business, with a focus on systems, organization and financials.

The Pastry Sous Chef will work closely to support the Pastry Chef in preparing ingredients, stocking, training and organizing, recipe development and executing service. The Pastry Sous Chef plays an integral part of the restaurant - they plan, prep, set-up and provide quality service in all areas of food production for menu items and specials in the designated outlets within departmental quality standards, recipes and plating guide specifications, all while upholding One White Street's culture.

We are looking for a passionate and innovative Junior Sous Chef to help lead our kitchen and create unforgettable Japanese dining experiences. Apply now to become the Junior Sous Chef at our new restaurant and lead us in creating unforgettable dining experiences that will set a new standard in the city.

The primary responsibility of the Executive Sous Chef is to supervise, delegate and work hands-on in kitchen functions with kitchen personnel to ensure high quality of food, timeliness in food service, proper food and labor costs, and a safe, sanitary kitchen.