GOLDEN STEER AT ONE FIFTH

Sous Chef — Job Description
Role: Sous Chef
Location: New York City (One Fifth)
Status: Full-time, Exempt
Reports to: Executive Chef (CDC) and Executive Sous Chef
Position Summary
The Sous Chef is a hands-on leader who executes prep and service to Golden Steer standards, coaches cooks in the moment, and safeguards food safety and consistency. You partner with the Executive Chef and Executive Sous Chef to uphold NYC DOH compliance and a people-first culture—moving the team 1% better every day.

Key Responsibilities

• Lead the line during service; support expo/pass when assigned; ensure timing, temperature, seasoning, and plating are consistent.
• Drive station readiness: daily prep lists, par management, labeling/rotation, cleanliness, and closing standards.
• Uphold rigorous food safety, sanitation, and organization to maintain an A grade with NYC DOH.
• Execute recipes and specs precisely; verify taste, texture, and presentation before dishes leave the pass.
• Assist with ordering, receiving, and daily inventory; track waste and yield and flag variances proactively.
• Train and cross-train line/prep cooks; deliver clear, respectful feedback and model station excellence.
• Maintain equipment cleanliness; report maintenance needs and follow up until resolved.
• Collaborate with FOH leadership to keep hospitality seamless from pass to table.
• Document incidents, quality or safety issues, and corrective actions.

Golden Steer Core Values (How We Win)

• Championing Character: Lead with respect, humility, and care—because only people make people happy.
• Consistency Breeds Excellence: Obsess the details; raise our floor every shift—1% better, every day.
• Going the Extra Mile: Anticipate needs and finish strong; the minimum bet is above-and-beyond hospitality.

Experience & Qualifications

• 2–4 years in upscale, chef-driven, or high-volume kitchens; at least 1 year as lead line cook or sous preferred.
• Calm, clear communicator who leads by example and performs under pressure.
• Working knowledge of labor/COGS fundamentals; ownership mindset over waste and yield.
• NYC Food Protection Certificate (or ability to obtain within 30 days of hire).
• Familiarity with kitchen/restaurant platforms (e.g., Toast, 7shifts, MarginEdge) is a plus.
• Spanish language skills a plus; commitment to coaching and continuous improvement.

Operations & Compliance

• Champion NYC DOH standards, logs, and corrective actions to sustain an A grade.
• Enforce allergy protocols, cross-contamination prevention, and time–temperature controls.
• Support preventive maintenance schedules; escalate repairs promptly and track to completion.

Leadership & Culture

• Coach with standards, warmth, and urgency; give direct feedback with dignity.
• Run/participate in pre-shift briefs that align the team on mise, timing, and nightly priorities.
• Recognize great work and address misses quickly; follow up with clear, written expectations when needed.

Physical & Scheduling Requirements

• Stand and move for extended periods; lift and carry up to 50 lbs as needed.
• Flexible availability including nights, weekends, and holidays.

Compensation & Benefits
Competitive salary, paid time off, growth opportunities, and a collaborative, chef‑driven culture. Final compensation is commensurate with experience.
To Apply
Please submit your resume.
Equal Opportunity
We are proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or any other characteristic protected by law. We are committed to cultivating a diverse and inclusive workplace where everyone feels valued and respected.
Golden Steer Steakhouse — New York • One Fifth Avenue
More detail about Golden Steer at One Fifth part of The Golden Steer Steakhous

• Lead the line during service; support expo/pass when assigned; ensure timing, temperature, seasoning, and plating are consistent.
• Drive station readiness: daily prep lists, par management, labeling/rotation, cleanliness, and closing standards.
• Uphold rigorous food safety, sanitation, and organization to maintain an A grade with NYC DOH.
• Execute recipes and specs precisely; verify taste, texture, and presentation before dishes leave the pass.
• Assist with ordering, receiving, and daily inventory; track waste and yield and flag variances proactively.
• Train and cross-train line/prep cooks; deliver clear, respectful feedback and model station excellence.
• Maintain equipment cleanliness; report maintenance needs and follow up until resolved.
• Collaborate with FOH leadership to keep hospitality seamless from pass to table.
• Document incidents, quality or safety issues, and corrective actions