Sous Chef

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SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old‑world sensibilities to appeal to modern‑day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands:
Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL.

The Sous Chef assists the Executive Chef in the daily activities of the kitchen, including menu development, inventory, purchasing of supplies and cost control.

• Manage kitchen logistics when the chef is absent or assisting (scheduling, payroll, menu descriptions).
• Assist with staff food training and generate training materials (creating recipes, scheduling tastings, teaching about ingredients).
• Review and manage performance of all culinary staff; share feedback with the chef; coach when improvements are needed.
• Follow safety procedures and direct others in current safety practices.
• Maintain quality and presentation of food to achieve favorable guest feedback and reviews on Open Table and other sites.
• Assist in preparing dishes while training others to achieve consistency.
• Follow each dish presentation as set up by the chef and achieve 100% consistency during service.
• Continuously create new offerings (specials and seasonal menu changes).
• Follow company procedures to ensure proper and accurate food ordering.
• Maintain proper inventory of food items, ensuring fresh produce and no shortages.
• Assist the chef in keeping food cost and labor cost aligned to given goals.
• Maintain strong communication with front‑of‑house management at all times.
• Assist the chef with menu change proposals, including costing, ingredient search, and tasting preparations.
• Keep all culinary and back‑of‑house documentation up to date (Job Duties and Opening/Closing Checklists, Food Operations Manual/Recipe Book, Personnel Forms).
• Attend all meetings requested by the chef or FOH managers.
• Check company Outlook for all incoming email communication.
• Participate in reporting software; remain up to date with daily reports.
• Ensure compliance with all health department rules and regulations for inspections.
• Be present in the kitchen during the service of all meal periods (breakfast, lunch, afternoon tea, dinner).
• Communicate last‑minute menu changes and 86 items efficiently to the front‑of‑house team (in the chef’s absence).
• Communicate all food‑related issues to the appropriate front‑of‑house team (in the chef’s absence).
• Introduce and organize tasting of all menu changes and daily specials for service staff (coordinated with front‑of‑house management in the chef’s absence).
• Maintain current knowledge of foods and ingredients; continually develop this knowledge independently and follow local trends. The company will assist with educational goals related to duties and responsibilities.

• The ability to work as part of a team and maintain personal cleanliness.
• Ability to communicate and understand direction in English to ensure safety in the workplace.
• Very basic food handling, preparation, and cleaning skills are welcomed.
• Time management and ability to work under pressure to manage high volume production.
• Active listening and learning skills.
• Reading and speaking comprehension skills.
• Discipline to follow set standards.
• Ability to lift up to 50 lbs.

SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

We are an equal opportunity employer, dedicated to a policy of non‑discrimination in employment on any basis including age, sex, color, race, creed, national origin, religion, marital status, disability that does not prohibit performance of essential job functions with or without reasonable accommodation, or any other characteristic protected by applicable law.

Federal law prohibits the employment of unauthorized aliens. All persons hired must submit satisfactory proof of employment authorization and identity in order to complete Form I‑9 within 72 hours of commencing work. Failure to do so will result in immediate termination.