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About The Brand

Sadie's restaurant and garden bar in New York City's Seaport, is bringing New American comfort food, an indoor-outdoor bar experience, and year-round programming to one of Lower Manhattan's most vibrant waterfront neighborhoods.

About the Role

Reporting directly to the Chef De Cuisine, the Sous Chef is responsible for the day-to-day operations of the kitchen, collaborating closely with the chef de cuisine to drive culinary excellence. This position requires a seasoned culinary professional with a passion for innovation, a commitment to quality, and the ability to inspire and guide the kitchen staff.

What You Will Do

• Responsible forday to day kitchen operations, planning, and managing successful culinary execution in line with quality and brand standards under the direction of theChefde Cuisine.

• Provide leadership and support to kitchen staff, fostering a positive and collaborative work environment.

• Mentor and guide cooks and kitchen support, encouraging skill development and a commitment to culinary excellence.

• Collaborate with the chef de cuisine to contribute ideas for menu planning, incorporating creativity and innovation.

• Actively participate in the development of new dishes, ensuring they align with the company's culinary vision.

• Oversee the entire food preparation process, ensuring that all dishes meet the highest quality and presentation standards.

• Supervise and coordinate the work of line cooks, ensuring efficiency and adherence to recipes.

• Conduct comprehensive training for new kitchen staff, covering cooking techniques, safety protocols, and kitchen procedures.

• Provide ongoing coaching and development opportunities, encouraging a culture of continuous improvement.

• Maintain a vigilant eye on the quality of ingredients, conducting regular taste tests and visual inspections.

• Implement rigorous quality control measures to uphold the company's culinary standards.

• Collaborate in the creation of staff schedules, ensuring optimal coverage during peak hours and special events.

• Address staffing needs, conduct performance reviews, and handle disciplinary actions when necessary.

• Enforce strict adherence to health and safety regulations within the kitchen.

• Conduct regular inspections to maintain impeccable cleanliness and hygiene standards.

• Work closely with the chef de cuisine to execute the culinary vision of the company, maintaining consistency and creativity in offerings.

• Follow standardized recipes and guidelines to prepare and cook menu items.

• Assist in managing inventory levels, placing orders, and implementing strategies to minimize waste.

• Contribute to the development and updating of standard operating procedures.

• Perform all other tasks as duties as assigned and/or per business need.

About You

• Minimum of 3+ years of experience in a Culinary Management role and/or equivalent relevant experience.

• Strong passion for food and hospitality.

• In-depth knowledge of culinary techniques, menu planning, and kitchen management.

• Exceptional leadership, communication, and interpersonal skills.

• Ability to thrive in a high-paced kitchen environment while maintaining composure under pressure.

• Excellent verbal and written communication skills.

• Excellent time management, active listening, and learning skills.

• Excellent coaching and mentoring skills.

• Knowledge of Microsoft Office applications, scheduling, inventory, and purchasing systems.

• A Food Handler's Certificate is required.

• Culinary degree or relevant certifications are preferred.

• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

Physical Requirements

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards.

• Ability to lift and carry items weighing 10 - 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).

• Ability to stand for prolong periods of time.

Compensation: $70k - $80k

OUR BENEFITS

Taking care of our people is at the heart of everything we do and we're committed to supporting our team with benefits that promote well-being, balance, and growth. From health and wellness to professional development and unique perks, our benefits are designed to help you thrive. Benefits may vary based on employment type and status and may include:

• Medical, dental & vision coverage

• 401(k) with company match contributions

• Life insurance coverage

• Generous paid time off policy

• Free family meal

• 50% employee discountat our businesses

• A robust employee referral bonus program

GROWTH OPPORTUNITIES

To us, your career is more than a job-its a journey.Whetheryou'rejust starting your career or looking to take the next step,you'llhave access to diverse experiences within restaurants, entertainment, sports, retail, and hospitality to gain exposure across different industries and roles. Our goal is to promote from within, offering mentorship, collaboration, resources and clear paths to advancement as you build valuable skills. In our culture, growth isn't just encouraged-it's expected, and we're here to support you every step of the way.

NOTICE TO THIRD PARTY AGENCIES

Please note that The Seaport Corporation does not accept unsolicited resumes from recruiters or employment agencies. In the absence of a signed Recruitment Fee Agreement, SEG will not consider or agree to payment of any referral compensation or recruiter fee. In the event a recruiter or agency submits a resume or candidate without a previously signed agreement, Seaport explicitly reserves the right to pursue and hire those candidate(s) without any financial obligation to the recruiter or agency. Any unsolicited resumes, including those submitted to hiring managers, are deemed to be the property of Seaport Corporation.

This job description is not meant to be an "all-inclusive" list of the duties and responsibilities of this job. Other related duties and responsibilities may be assigned. The Seaport Corporation reserves the right to change or modify job duties as necessary based on business necessity.