Sous Chef

The Company 

Seaport Entertainment Group is a premier entertainment & hospitality company that owns and operates a unique collection of assets positioned at the intersection of entertainment and real estate. Seaport Entertainment Group’s focus is to deliver unparalleled customer experiences through a combination of restaurant, live entertainment, sports, retail and hospitality offerings integrated into one-of-a-kind real estate. Our assets include the Seaport neighborhood in Lower Manhattan and the Las Vegas Aviators® Triple-A Minor League Baseball team and Las Vegas Ballpark, as well as the company's ownership stake in Jean-Georges Restaurants and its interest in the air rights above the Fashion Show Mall, which may be used to create a new casino and hotel on the Las Vegas Strip. 

About The Role: 

Reporting directly to the Chef de Cuisine, the Sous Chef is responsible for the day-to-day operations of the kitchen, collaborating closely with the Chef de Cuisine to drive culinary excellence. This position requires a seasoned culinary professional with a passion for innovation, a commitment to quality, and the ability to inspire and guide the kitchen staff. This role blends hands-on kitchen leadership with operational management — overseeing line cooks, upholding food safety and cleanliness standards, and stepping in on the line during peak service. The Sous Chef also helps build a strong culinary culture at Flanker Sports Bar & Hidden Boot Saloon, developing kitchen talent and fostering a team environment rooted in craftsmanship and hospitality. 

What You Will Do 

• Responsible for day-to-day kitchen operations, planning, and managing successful culinary execution in line with quality and brand standards under the direction of the Chef de Cuisine. 

• Provide leadership and support to kitchen staff, fostering a positive and collaborative work environment. 

• Mentor and guide cooks and kitchen support, encouraging skill development and a commitment to culinary excellence. 

• Collaborate with the Chef de Cuisine to contribute ideas for menu planning, incorporating creativity and innovation. 

• Actively participate in the development of new dishes, ensuring they align with the company's culinary vision. 

• Oversee the entire food preparation process, ensuring that all dishes meet the highest quality and presentation standards. 

• Supervise and coordinate the work of line cooks, ensuring efficiency and adherence to recipes. 

• Conduct comprehensive training for new kitchen staff, covering cooking techniques, safety protocols, and kitchen procedures. 

• Provide ongoing coaching and development opportunities, encouraging a culture of continuous improvement. 

• Maintain a vigilant eye on the quality of ingredients, conducting regular taste tests and visual inspections. 

• Implement rigorous quality control measures to uphold the company's culinary standards. 

• Collaborate in the creation of staff schedules, ensuring optimal coverage during peak hours and special events. 

• Address staffing needs, conduct performance reviews, and handle disciplinary actions when necessary. 

• Enforce strict adherence to health and safety regulations within the kitchen. 

• Conduct regular inspections to maintain impeccable cleanliness and hygiene standards. 

• Work closely with the Chef de Cuisine to execute the culinary vision of the company, maintaining consistency and creativity in offerings. 

• Follow standardized recipes and guidelines to prepare and cook menu items. 

• Assist in managing inventory levels, placing orders, and implementing strategies to minimize waste. 

• Contribute to the development and updating of standard operating procedures. 

• Perform all other duties as assigned and/or per business need. 

About You: 

• Minimum of 3+ years of experience in a Culinary Management role and/or equivalent relevant experience. 

• Strong passion for food and hospitality. 

• Previous experience opening an upscale, full-service restaurant with a proven track record of providing the highest level of guest and employee satisfaction. 

• In-depth knowledge of culinary techniques, menu planning, and kitchen management. 

• Exceptional leadership, communication, and interpersonal skills. 

• Ability to thrive in a high-paced kitchen environment while maintaining composure under pressure. 

• Excellent verbal and written communication skills. 

• Excellent time management, active listening, and learning skills. 

• Excellent coaching and mentoring skills. 

• Knowledge of Microsoft Office applications, scheduling, inventory, and purchasing systems. 

• A Food Handler's Certificate is required. 

• Culinary degree or relevant certifications are preferred. 

• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays. 

Physical Requirements  

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards.  

• Ability to lift and carry items weighing 50 pounds on a regular basis.    

• Ability to stand for long periods of time.  

Compensation range: 70,000 – 80,000 per year