The Dinex Group, management company of Chef Daniel Boulud, is looking for a Sous Chef to assist in all daily BOH operations for its 1 Michelin rated seafood & vegetable forward oasis in the heart of Midtown, across from Grand Central Terminal.

The Sous Chef is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control.

The Sous Chef must have the ability to work effectively in a team environment to maintain food quality and restaurant standards. Candidates should also expect to track food costs as requested, ensure that employees keep waste to a minimum, and recognize the importance of employee morale and help to maintain it.

Competencies & Qualifications:

• Extensive knowledge of French cuisine
• Familiarity with Michelin and Forbes standards
• Four years of service experience with at least two preferably in a fine dining environment
• Assist the Executive Chefs with recruiting, training, and discipline as needed
• Ability to lead, train and inspire
• Organizational skills
• Effective time management
• Present with professional demeanor
• Positive and clear written and oral communication skills
• Ability to engage team members successfully and build a relationship

If you are interested in joining a company that values dedication, passion for hospitality, and commitment to talent mentoring and development, we look forward to meeting you.

For more information about The Dinex Group, please visit www.danielboulud.com.

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.

Advanced Knife Skills

Team Development and Training

Meat Butchery

200 Covers Per Night

Fish Butchery

Food Safety Knowledge

Kitchen Management

Ordering / Purchasing

Cleaning / Sanitation

Inventory Management

Food Handler Certification

Recipe Development

Grilling

Sauteing

Meat Cookery

Fish Cookery

Portioning

Plating and Presentation

Prepping Ingredients

Sauce Making

Leadership

Communication

Kitchen Equipment Maintenance

Positive Attitude

Events Management

Teamwork

Conflict Resolution

Organizational Skills

Sous Vide

Can Lift Up to 50 Lbs

High Volume Cooking

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