Sous Chef

3 years

About:

Renowned Italian restaurant group Roscioli has landed in New York Citys West Village, opening our first brick and mortar outside of Rome. Roscioli NYC is on the quaint corner of King & MacDougal streets and is a two floor property with a la carte dining upstairs and tasting menu downstairs. The restaurant also has an intimate wine cellar / private dining room. Roscioli is synonymous with the best quality ingredients in the world, oftentimes collaborating in the fields & vineyards with artisans to create unique premium products exclusive to their restaurants.

The Role:

Works alongside Executive Chef and other Line Cooks to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Responsibilities

• Manages and maintains organization of kitchen inventory and ingredients
• Enforces a first-in, first-out rotation system, ensuring all items are labeled and stored properly for quality control
• Keeps all stations well-stocked, particularly during peak service hours
• Recruits and trains new kitchen staff according to restaurant and kitchen protocols
• Oversees food and supply ordering, keeps accurate records, minimizes waste, and works within budget constraints
• Supervises food prep and presentation to ensure consistency with quality and brand standards
• Partners with the head chef to uphold kitchen structure, skill development, and staff training
• Ensures all food storage units are up to standard and properly maintained
• Collaborates on menu development with the Executive Chef
• Works with management on purchasing, budgeting, staffing, and overall kitchen efficiency
• Oversees production in assigned kitchen areas to ensure smooth operation, as directed by the Executive Chef
• Evaluates food production cost and quality, manages time effectively, and operates within budget
• Promotes and trains staff in safe work practices, and ensures unsafe conditions are immediately reported to supervising chef
• Implements and enforces company standards, developing systems to train staff accordingly
• Maintains the highest standards of food quality across all service areas
• Ensures food handling and kitchen cleanliness meet top health, sanitation, and safety standards
• Follows all menu guidelines, recipes, photos, and specifications provided by the Executive Chef
• Reviews food stations and displays for creativity, cleanliness, and adherence to safety standards
• Oversees timely setup and ensures properly trained and uniformed cooks are scheduled in each area
• Fosters collaboration and open communication with front-of-house teams
• Accommodates guest and member requests when feasible
• Delegates daily tasks to staff for smooth service and operations
• Shares responsibility with Executive Chef for food storage practices, ordering, cost control, equipment care, and sanitation in compliance with NYS and company standards
• Performs additional duties as assigned by management

Qualifications & Skills

• High school diploma or equivalent
• Minimum of 3 years in a similar role
• Thorough understanding of New York State sanitation regulations
• Capable of working independently with minimal supervision
• Strong written and verbal communication skills
• Reliable work history with a track record of stability
• Excellent culinary abilities
• Skilled at training staff in large-scale food production and quality operations
• Confident in tasting food to ensure accuracy and consistency
• Conscious of product quality and cost control

Physical Requirements
The physical requirements described here are representative of those necessary for an employee to successfully perform the core duties of this position. Reasonable accommodations may be made for individuals with disabilities. This role regularly requires standing, using hands for tasks, reaching, speaking, hearing, and tasting/smelling. Frequent walking is involved. Occasional climbing, balancing, kneeling, and crouching may be needed. The employee must regularly lift or move up to 25 pounds, frequently up to 50 pounds, and occasionally up to 100 pounds. Vision requirements include close, color, peripheral, depth perception, and the ability to adjust focus.

This job description outlines the general nature and level of responsibilities. It is not intended to include every task or qualification required for the role.

Compensation: Hourly ($30.00 - $35.00)

Leadership

Team Management

Inventory Management

Quality Control

Menu Development

Budgeting

Time Management

Collaboration

Problem Solving

Creativity

Attention to Detail

Safety Awareness

Training and Development

Adaptability

Customer Service Orientation

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