Sous Chef at Motek Florida

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

20 May, 26

Salary

95000.0

Posted On

19 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Line Execution, Food Quality Maintenance, Inventory Control, Ordering, Food Storage, Staff Training, Food Safety Enforcement, Sanitation, Cleanliness Standards, Expediting, Labor Scheduling, Productivity Management, Culinary Standards Adherence, Team Supervision, Kitchen Organization

Industry

Hospitality

Description

Description We’re thrilled to announce the Grand Opening of Motek 57th St. — a very exciting and unique opportunity to join our team at the start of this new chapter! We’re looking for passionate and driven hospitality professionals who want to be part of something special from day one. Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our team. Position Overview: As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ensuring consistent food quality, efficient service, and adherence to culinary standards. This role plays a hands-on leadership position in food production, team supervision, and kitchen organization, while serving as a key point of communication between front-of-house and back-of-house teams. Responsibilities: Supervise line execution to ensure efficient, accurate service Maintain food quality, consistency, and presentation standards Assist with inventory control, ordering, and proper food storage Train and cross-train kitchen staff on multiple stations Enforce food safety, sanitation, and cleanliness standards Assist with expediting to manage ticket flow and service timing Support labor scheduling and productivity goals Benefits: Competitive salary. Wages paid weekly. Growth opportunity. 401k savings plans. Medical, dental and vision insurance. Paid time off. Commuter benefits. Employee discounts. Requirements Minimum of three (3) years of experience in a fast-paced, high-volume kitchen, with at least one year in a supervisory or lead role; Mediterranean cuisine experience is a plus. Culinary degree or formal culinary training preferred. Strong working knowledge of food safety, sanitation, and health department regulations. Experience supporting inventory control, ordering, food cost awareness, and labor efficiency. Ability to lead by example in a hands-on kitchen environment while managing multiple priorities. Strong attention to detail and commitment to food quality and consistency. Clear communicator with a collaborative, team-oriented mindset. Bilingual proficiency is a plus. If you're passionate about food and dedicated to delivering excellence, we'd love to hear from you!

Responsibilities

The Sous Chef supports the Executive Chef by overseeing daily back-of-house operations, ensuring consistent food quality, efficient service, and adherence to culinary standards. This involves hands-on leadership in food production, team supervision, and kitchen organization, acting as a key communication link between front-of-house and back-of-house teams.