Hawksmoor Group
Sous Chef – Hawksmoor New York:
Hawksmoor New York opened to rave reviews in 2021 and welcomed guests into our beautiful restaurant, based in a National Historic Landmark- The United Charities Building.
We are now excited to commence a search for a Sous Chef to support our Exec Chef in running our award‑winning kitchen, ensuring exceptional food quality at all times. We are looking for someone with experience in steakhouses, with a passion for food and a love of managing a large diverse team.
Work somewhere awesome: Shortly after being named the best steak restaurant in the world, we became a certified B Corp last year and ranked as one of the UK’s top 100 Best Companies to work for, for 11 years in a row. This is alongside being rated as one of the most sustainable restaurant groups in the industry and raising over £1 million for charity. We are currently in a period of ambitious growth, meaning huge progression opportunities for everyone.
Key responsibilities of the role include:
Food quality and consistency Taking part in menu development and tastings Efficiency of services/kitchen Product and service standards Health & Safety Maintenance of kitchen equipment Set an example to staff when running the pass or working on a section. Giving support to senior staff within the team FOH/BOH To support the Head Chef and manage the kitchen’s financial performance, including:
Being aware of GP targets Ensure stock levels are appropriate and ordering is optimized. A good understanding of Product / Company recipes / Systems, including QSR & Stock management
To be considered for the role you will have:
5-7 years of fine dining experience required, including management roles in upscale culinary environments. Extensive experience managing top‑tier kitchens in New York and other prominent locations. Comfortable and adept at managing high‑volume operations, proficient in handling both high covers and revenue. Exceptional management and interpersonal skills, demonstrated in effectively leading teams. Strong leadership capabilities with a talent for mentoring, coaching, and training both front‑of‑house (FOH) and back‑of‑house (BOH) staff. We use eVerify to confirm U.S. Employment eligibility.
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Food quality and consistency Taking part in menu development and tastings Efficiency of services/kitchen Product and service standards Health & Safety Maintenance of kitchen equipment Set an example to staff when running the pass or working on a section. Giving support to senior staff within the team FOH/BOH To support the Head Chef and manage the kitchen’s financial performance, including:
Being aware of GP targets Ensure stock levels are appropriate and ordering is optimized. A good understanding of Product / Company recipes / Systems, including QSR & Stock management
To be considered for the role you will have:
5-7 years of fine dining experience required, including management roles in upscale culinary environments. Extensive experience managing top‑tier kitchens in New York and other prominent locations. Comfortable and adept at managing high‑volume operations, proficient in handling both high covers and revenue. Exceptional management and interpersonal skills, demonstrated in effectively leading teams. Strong leadership capabilities with a talent for mentoring, coaching, and training both front‑of‑house (FOH) and back‑of‑house (BOH) staff. We use eVerify to confirm U.S. Employment eligibility.
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