Sous Chef

Sous Chef

Carbone - New YorkMore Info

181 Thompson Street, New York, NY, United States

Full Time • Salary ($75k - $80k)

Expires: Nov 29, 2026

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Required Years of Experience

3 years

Job Details

Major Food Group is seeking a Sous Chef to join our team at Carbone!

Carbone is an Italian-American restaurant created by Mario Carbone, Rich Torrisi and Jeff Zalaznick. The restaurant pays homage to the essence of the great Italian-American restaurants of mid-20th century in New York, where delicious, exceptionally well-prepared food was served in settings that were simultaneously elegant, comfortable and unpretentious. The food nods to that same history, but takes its culinary cues from the great talents and techniques of the present and of the future. Familiar dishes like Seafood Salad, Linguini Vongole, Lobster Fra Diavola, Chicken Scarpariello and Veal Parmesan elevated to a new level.

MFG is hiring an experienced Sous Chef with a strong work ethic to help set and maintain the highest standards of cuisine and professionalism.

Responsibilities:

• Sourcing ordering and receiving the highest quality ingredients
• Developing, teaching, and maintaining all recipes and techniques
• Organizing a large team and holding each chef accountable for their responsibilities
• Overseeing and maintaining a smooth professional service
• Maintaining all kitchen equipment and following up for any repairs needed
• Maintaining high standards of cleanliness and organization
• Overseeing scheduling and inventory to work within a set budget

Requirements:

• Minimum 2 years of experience in a managing capacity
• Minimum 4 years of experience in a quality-driven, high volume kitchen
• Culinary diploma or equivalent in experience strongly preferred
• Team-orientated and positive attitude
• Strong communication skills a must
• Proficiency in verbal Spanish language a plus

Compensation: Salary ($75,000.00 - $80,000.00)

Benefits:

• Competitive Salary
• Medical/Dental/Vision Insurance with Company subsidy
• Growth Opportunities
• Progressive Paid Time Off
• Parental Leave
• Tuition Reimbursement
• Generous Dining Allowance
• Unlimited Referral Program
• TransitChek Discount
• 401k Plan with Employer Contribution

Equal Employment Opportunity

Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Compensation Details

Compensation: Salary ($75,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts

Required Skills

Ordering and Receiving Quality Ingredients

Leadership

Sourcing

Team Management

Sourcing, Ordering, and Receiving High Quality Ingredients

Quality Control

Ordering

Time Management

Sourcing and Ordering High Quality Ingredients

Training and Mentoring

Creativity in Culinary Arts

Creativity in Culinary Techniques

Problem Solving

Receiving

Attention to Detail

Developing, Teaching, and Maintaining Recipes and Techniques

Multitasking

Adaptability

Recipe Development

Cultural Awareness

Culinary Creativity

Developing and Maintaining Recipes and Techniques

Customer Service Orientation

Teaching

Organizing and Leading a Large Team

Training and Development

Team Organization

Interpersonal Skills

Holding Chefs Accountable for Their Responsibilities

Conflict Resolution

Accountability

Organizational Skills

Organizing and Managing a Team

Work Ethic

Professionalism

Maintaining Smooth, Professional Service

Overseeing Professional Service

Cleanliness Standards

Maintaining Kitchen Equipment and Organizing Repairs

Inventory Management

Organizing and Managing a Large Kitchen Team

Budgeting

Maintaining High Standards of Cleanliness and Organization

Maintaining Kitchen Equipment

Communication

Overseeing Scheduling and Inventory Within Budget Constraints

Spanish Language Proficiency

Organizing and Managing a Large Team

Management

Team Oriented With a Positive Attitude

High Volume Kitchen Experience

Ensuring Cleanliness and Organization

Maintaining Professionalism During Service

Proficiency in Verbal Spanish (a Plus)

Managing Scheduling and Inventory

Culinary Diploma or Equivalent Experience Strongly Preferred

Budget Management

Minimum 2 Years of Managing Experience

Strong Work Ethic

Minimum 4 Years of Experience in Quality Driven, High Volume Kitchen

Maintaining Professional Service Standards

Minimum 2 Years Experience in a Managing Capacity

Culinary Skills

Minimum 4 Years Experience in a High Volume Kitchen

Kitchen Equipment Maintenance

Team Oriented and Positive Attitude

Managing Kitchen Equipment and Repairs

High Standards of Cleanliness and Organization

Proficiency in Verbal Spanish Language a Plus

Maintaining cleanliness and organization

Scheduling and inventory management

Communication Skills

team orientation

Proficiency in Spanish Language

Strong Communication Skills

Team Oriented

Proficiency in Culinary Techniques

Positive Attitude

Verbal Spanish Language Proficiency

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