Sous Chef – Americano

Culinary Operations & Guest Experience

• Supervise kitchen staff in preparation, cooking, garnishing, and presentation of food items.
• Assist with menu planning, development, and cost control to ensure high-quality offerings that reflect brand standards.
• Review daily menus and complete requisitions for food and supplies; maintain strict inventory and storage procedures.
• Support banquets, parties, and special events in partnership with Catering, Banquets, and Guest Services teams.

• Lead and schedule kitchen colleagues, clearly communicate goals, and monitor performance.
• Assist with employee selection, training, and development; provide coaching to build strong and engaged teams.
• Enforce policies, procedures, and performance standards; recommend and initiate disciplinary or HR actions when necessary.
• Promote teamwork and quality service through daily communication and coordination with other hotel departments.

• Inspect kitchen stations daily to ensure cleanliness, safety, and compliance with NYC health regulations.
• Maintain and enforce sanitation, food handling, and storage procedures in line with HACCP standards.
• Notify Engineering/Maintenance teams of required repairs to ensure seamless kitchen operations.

• Monitor and control kitchen costs, food waste, and labor allocation.
• Maintain security and proper storage of food, supplies, and equipment.
• Assist with vendor coordination, ordering, and invoice review to ensure timely and cost-efficient purchasing.

• May assist with food preparation and cooking as needed.
• May serve as Manager on Duty or perform additional duties as assigned.

• Culinary degree or equivalent professional training preferred.
• Minimum 3–5 years of progressive culinary experience in luxury hotels or fine dining restaurants.
• Proven supervisory experience in high-volume, upscale environments.
• Knowledge of international cuisines, modern cooking techniques, and menu engineering.
• Basic reading, writing, and math skills with general knowledge of food and beverage operations.
• Valid food handler certification and/or alcohol awareness permit as required by local/state agencies.
• Ability to work flexible schedules, including nights, weekends, and holidays.
• Must be able to lift up to 50 pounds, move about the kitchen, bend, stoop, and kneel.

• Opportunities to showcase creativity while shaping memorable dining experiences.
• Competitive salary and comprehensive benefits, including hotel discounts worldwide and access to a wide range of colleague programs.
• A culture that values your input, promotes your development, and empowers you to Inspire Incredible.
• The position offers a salary range of $60,000 to $70,000 annually, depending on experience.

Who we are

As the world’s first and most global luxury hotel brand, Inter Continental Hotels & Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the Inter Continental®️ brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity.

We create inspiring experiences for those seeking a richer perspective on the world. If you’d like to embrace a world of opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

Don’t quite meet every single requirement, but still believe you’d be a great fit for the job? We’ll never know unless you hit the ‘Apply’ button. Start your journey with us today.

• The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location,…