Sous Chef – Purchasing & Cost Control / Pastry

Sous Chef – NYC

I’m currently working with a newly opened, high-profile hospitality concept in Midtown Manhattan that’s building a best-in-class culinary team—and we’re looking for a Sous Chef who brings both creative energy and strong operational discipline.

This is a unique opportunity for a chef who enjoys being deeply involved in the financial and systems side of the kitchen, not just execution on the line.

• Partnering closely with the Executive Chef to oversee daily kitchen operations
• Taking a lead role in purchasing, inventory management, and vendor relations
• Owning food cost controls, invoice reconciliation, and product tracking
• Utilizing Craftable for inventory, recipe costing, and financial insights (experience is required)
• Supporting menu development and seasonal changes
• Spending approximately 20% of your time focused on pastry production, so comfort in that area is important
• Leading, mentoring, and developing a growing BOH team

• Proven Sous Chef (or strong Jr. Sous ready to step up) in an upscale, high-volume environment
• Strong systems and financial acumen—this is not a purely culinary role
• Hands-on experience with purchasing, inventory, and cost controls
• Prior experience with Craftable (or similar platforms, but Craftable is strongly preferred)
• Exposure to pastry or a well-rounded culinary background
• A leader who thrives in an opening or early-stage environment

• Be part of a new opening with strong backing and long-term vision
• High visibility role with real influence on systems and structure
• Growth potential within a respected hospitality group
• Salary: $80K–$85K + 10% bonus
• Comprehensive benefits package including health, 401(k), and PTO
• If you’re a Sous Chef who understands that running a great kitchen is as much about numbers, systems, and discipline as it is about food—this is worth a conversation.