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Sous Chef Project Manager

Job Order ID 3640

Posted Date 3/4/2020

Brief Description


The Sous Chef is highly organized individual, responsible for assisting the Executive Sous Chef in the daily tasks associated with commissary kitchen and event prep management, including producing a detailed prep list, review of event BOH details. Exhibits culinary talents by personally performing tasks when required, while assisting in leading the staff and managing all food related assignments. Assist in inventory, purchasing and pars.  Adhere and enforce NYC Health Department code and HACCPstandards.

Requirement Note




  • Good culinary skills and management skills. Formal culinary training preferred.

  • At least 5 years kitchen experience with 1 year at a leadership level, preferably to include both fine dining restaurants and high-end caterers.

  • Excellent computer skills—fluent in excel, word, and outlook, keynote a plus.

  • Knowledge of catering software such as Caterease a plus but not mandatory.

  • Good understanding of inventory systems, recipes standardization.

  • Highly organized and with superior time management skills

  • Good knowledge of food production in banquets/catering environment.

  • Hands-on approach to all operational aspects.

  • Excellent communication skills

  • Fair and firm management abilities.

  • DOH Food protection certified and strong understanding of all sanitation standards

  • Shows initiative and self-motivated, team player and flexible.






Duties and responsibilities include assisting the executive sous chef with the following as needed:

  • Communicate events’ menu to the CDC and kitchen prep team by creating a detailed prep list with par.

  • Menu review, product sourcing and ordering when needed.

  • Ensures that all recipe revisions have been updated so database is current.

  • Assist in coordinating specialty equipment pack outs and required rentals for off-site prep kitchens and on-site needs.

  • Assisting kitchen booking to ensure that guest chef prep and events are properly staffed according to specific needs.

  • Spot check events for quality control.

  • Organize and assist with client tastings, file notes and comment for future prep breakdown.  

  • Assist with prep when needed.

  • Assist in scheduling, overseeing porters’ assignments and completion of tasks.

  • General equipment repair, maintenance and follow ups.

  • Assist with guest chefs regarding logistical issues including walk throughs, equipment and rental needs.

  • Assist in managing inventory of walk-ins and storage locations while monitoring cleanliness and organization.

  • Manage internal systems to increase effectiveness and effectively.

  • Manage and supervise HAACP program




Contact Details:
Christopher Coopersmith
(631) 493-0574 ext. 105