Sous Chef

Jupiter, a second restaurant from the team behind King, celebrates the generous simplicity of regional Italian food and drink in New York's iconic Rockefeller Center.  We're seeking a dynamic Sous Chef to join our tight-knit management team. You'll work closely with our chefs and cooks to execute the culinary vision of the restaurant by overseeing all aspects of the kitchen. At Jupiter, we value continuous improvement, mutual respect, hard work and fun and are looking for a hungry teammate to lead a big team with a lot of moving pieces.   Team, Leadership, Culture  Run and expedite lunch and dinner services, always promoting a culture of curiosity, kindness and respect amongst and between BOH and FOH teams. Manage line and prep cooks; teach, coach, monitor and discipline with the help of your management peers. Develop kitchen team culture and foster an environment of pro-active problem-solving, continuous improvement and joy. Act as the primary point of contact for all hourly staff including scheduling, interpersonal problem-solving, culinary coaching and discipline. Remain calm, clear-headed and logical during high-pressure services. Financial  Learn and oversee systems food cost management and engage in decision-making with fellow managers about vendors and pricing.  Review labor figures, comparing to weekly budgets. Revise scheduling pars with CDC seasonally to hit fluctuating labor needs. Monitor ordering procedures, waste and spoilage, poor handling/production procedures, portioning problems, equipment failure, yield problems, and inventory procedures. Coach the team to understand the financial implications of their daily activities. Maintain relationships with suppliers and oversee ordering. Learn to interpret the PandL with Executive Chef and CDC and implement on-the-ground changes to hit financial goals.  Review product mix on a weekly basis and adjust pars accordingly.  Monitor daily time clock ins/outs for attendance, accuracy and break adherence. Place daily food and cleaning supply orders, develop relationships with suppliers and a knowledge of seasonal offerings. Operational Oversee the daily operations of the kitchen, including: daily decision making, scheduling, training and planning while upholding standards, product quality and cleanliness. Work with EC and CDC to establish appropriate staffing pars; participate in interviews, selection, and hiring of BOH team members. Attend daily team meetings to debrief on all the day's challenges.  Work with CDC to maintain all facilities including repairs and DOH readiness.  Manage hourly kitchen employees in their daily responsibilities, providing clear, effective direction. Assist in the planning and development of menus and recipes, ensuring the correct and consistent preparation and presentation of all food items. Oversee all areas of service including a rich and varied array of on- and off-site events.  Proactively spearhead systems; we are never done evolving the way we do things. Expedite and run the line during lunch and dinner services with an eye towards communication, timeliness and quality. Have a deep interest in Italian food, a thorough understanding of ingredients and seasonality, and a desire to coach a team in the craft of cooking. Be hungry; taste everything, make constant tweaks and adjustments to push the food to the best version of itself.

Created: 2025-02-26