Located in the heart of Chelsea Market, Lobster Place is a unique operation comprised of the Michelin-Acclaimed Cull and Pistol Oyster Bar; a one-of-a kind seafood hall; and one of the most heralded seafood markets in NYC. An original tenant of Chelsea Market, Lobster Place has built a world-wide reputation for delivering exquisite-quality seafood and dining experiences that has made it the most popular destination in the Market.

Lobster Place Hospitality Group is seeking dedicated professionals with a passion for culinary excellence to join our management team as a Sous Chef. Located in the heart of Chelsea Market, we’re an exciting and unique operation comprised of the Michelin-acclaimed Cull & Pistol Oyster Bar; a one-of-a kind seafood hall; and one of the most heralded seafood markets in NYC.

This opportunity will build your skills in full service, quick service, and retail formats while you lead and inspire our culinary team. As a member of our* *dynamic, diverse, and friendly management team, you will enjoy industry-leading pay and benefits, an exceptional work-life balance, and genuine opportunities for career growth.  

Responsibilities:
- Assists Executive Sous Chef with overall kitchen operations for Cull & Pistol and Lobster Place including prep kitchen, management of cooks and porters, expediting prepared foods, C&P Galley, staff meal, kitchen sanitation/organization, equipment maintenance
- Interfaces with Lobster Place Retail and Sushi Department management as needed
- Supervises kitchen human resources and training including job postings, interviews, hiring/firing decisions, mentoring of cooks, and performance evaluations
- Develops new menu items for Cull & Pistol
- Plans and Implements menu changes including recipes, costing, tastings, updating order sheets/menu fact sheets
- Sources, orders and controls perishable and non-perishable inventory for kitchen.
- Understands and applies business analytics software to understand sales trends for menu planning, inventory control, menu costing, pricing adjustments, and menu decisions

• Understanding and experience of restaurant hospitality and fine dining
• 5+ yrs professional kitchen experience, 2+ yrs management experience
• Working knowledge of Microsoft Excel
• Ability to multi-task and manage multiple projects at once
• Owns sharp knives and kitchen tools
• Willingness to learn and retain knowledge from Chefs
• Good time management and communication skills
• Ability to work in fast-paced environment with frequent deadlines
• Understanding of NYC health department codes and conduct
• Weekends, nights, and holiday availability is a must!