Job Description

This winter, The View will reopen as a newly reimagined upscale dining destination housed within the New York Marriot Marquis. New York City’s only revolving restaurant, bar, and lounge, The View has undergone a complete renovation by Rockwell Group to evoke the vibrant nightlife of historic New York, drawing inspiration from classic American supper clubs.

Spanning the 47th and 48th floors, The View will provide two unique guest experiences: an upper-level bar and lounge complete with a raw-bar, and a full-service restaurant on the lower level featuring live music nightly. The culinary and bar offerings will highlight American classics with a theatrical twist, reflecting the character of the surrounding area. Designed to be a vibrant escape from the hustle of Times Square, The View is excited to welcome both New Yorkers and visitors. 

Who you are:  

The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. They ensure all pars are met in the prep kitchen and oversee execution of the menus throughout service. This position also has an active role in the management and development of Line Cooks, Prep Cooks and all hourly team members. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives.

What you’ll do:

• Ensure high performance and maintain excellence & hospitality throughout each day’s specific service periods.
• Consistently deliver a culture of Enlightened Hospitality to guests and team members
• Ensure consistent execution of food and timely flow of service by directing the team and effectively expediting service.
• Educate dining room service staff on all aspects of food menu & culinary procedures through tastings and staff presentation
• Maintain positive working relationship with dining room leaders and line staff at all times 
• Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence. To the highest degree possible, ensure that kitchen is kept clean, safe and up to all “A” level health code standards.
• Ensure all team members are appropriately trained to execute station properly, partnering with the Sous Chef team to make sure that all new hires are adequately trained before beginning their new role
• Provides feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development 
• Consistently looks for internal and external opportunities to build our growing team 
• Perform additional responsibilities as needed and other duties as assigned to support team objectives and operational success

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What we need from you: 

• 2+ years of experience in culinary leadership and fine dining
• Certification in Hospitality-related field, or equivalent (preferred) 
• Demonstrated experience in collaborating and communicating across teams 
• Excellent food & beverage knowledge 
• English fluency and additional languages preferred, but not required 

What you’ll get from us: 

• Annual salary of $75,000 - $80,000, plus bonus potential*
• Comprehensive Medical, Dental, and Vision insurance 
• Paid Time Off to support you with an active life outside of work
• Paid Parental Leave 
• Life Insurance 
• Flexible Spending Options (health care, dependent care, transit & parking) 
• Employee Assistance Program to support overall mental wellbeing 
• Exclusive access to primary care, mental health, and other healthcare services through Radish Health 
• Annual dining credit and 51% dining discount throughout the USHG family of restaurants 
• Matched 401(k) to help you invest in your future 
• Access to the USHG HUGS Employee Relief Fund 

*The above represents the expected salary for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors.

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