Sous Chef

Job Details The Sous Chef at Somssi works directly with the Executive Sous Chef, Managing Partner, and Naeun Hospitality culinary leadership team and plays a key role in the daily execution of the Somssi culinary program. This role is responsible for leading prep and service, maintaining consistency in food quality and execution, supporting team development, and ensuring that all culinary operations are carried out with excellence, organization, and attention to detail. The Sous Chef serves as a leader on the kitchen floor and helps foster a culture of professionalism, mentorship, curiosity, and continuous improvement. This position reports to the Executive Sous Chef and is a salaried management position. Core Responsibilities Kitchen Leadership & Service Lead the culinary team before, during, and after service to ensure smooth and organized execution. Ensure the team is prepared and ready before service, focused and performing during service, and constructively identifying opportunities for improvement afterwards. Maintain high standards of quality, consistency, and presentation for all dishes leaving the kitchen. Actively participate in service, supporting production and assisting stations as needed. Monitor daily cover counts, allergies, dietary restrictions, and special requests to ensure the kitchen is prepared for service. Serve as a liaison between the kitchen and front-of-house teams to ensure clear communication and seamless service. Foster a professional, focused, and respectful work environment within the kitchen. Team Leadership & Development Provide clear direction and prioritize tasks so that prep and service needs are completed efficiently and on time. Coach and mentor culinary team members through daily feedback, hands-on leadership, and leading by example. Support onboarding and training of new kitchen team members. Participate in trails and candidate evaluations as requested. Promote accountability while leading with professionalism, empathy, and respect. Facilities & Maintenance Develop a working knowledge of all restaurant equipment, utilities, and building systems. Coordinate repair and maintenance needs by communicating with the appropriate vendors and notifying culinary and operations leadership of urgent issues. Help oversee preventative maintenance schedules for kitchen equipment and facilities, ensuring quarterly and recurring maintenance is completed on time. Training & Development Train and support kitchen staff while reinforcing standards of quality, execution, organization, and cleanliness. Model and uphold the highest standards of preparation, time management, food production, service execution, and grace under pressure. Provide ongoing coaching to ensure consistency across all stations. Foster a culture of continued culinary development and learning. Assist in organizing training sessions, tastings, and educational opportunities for the culinary team. Kitchen Operations Ensure all stations are properly set up and prepared for service. Oversee opening and closing procedures, including: Preparing daily prep lists Reviewing cooler organization and product storage Ensuring all items are properly labeled and dated Maintaining overall kitchen cleanliness and organization Oversee daily prep production and station readiness. Assist with ordering and inventory management according to established par systems. Review incoming products daily to ensure quality meets kitchen standards. Maintain organization, labeling, storage, and cleanliness throughout the kitchen. Identify operational challenges and communicate opportunities for improvement to culinary leadership. Food Safety & Compliance Ensure all team members operate in accordance with NYC Department of Health food safety and sanitation standards. Maintain and enforce high standards of cleanliness, organization, and workplace safety. Maintain or obtain a valid NYC Food Protection Certificate within 30 days of hire. Ensure all kitchen staff adhere to prop…

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