Sous Chef

The Standard, High Line

Rising above a former elevated train line that has become downtown’s favorite public park, The Standard, High Line is in New York City’s Meatpacking District. Every one of the 338 hotel rooms features a full wall of floor-to-ceiling windows with sweeping views of Manhattan and / or the mighty Hudson River. The hotel’s inviting and scintillating public spaces include a bustling German beer garden at ground level, the rooftop discothèque Le Bain, the legendary Top of The Standard, and an outdoor public plaza with rotating art installations and activations. A neighborhood staple, The Standard Grill is classic New York blending traditional steakhouse with New American cuisine.

Mission Statement

Our mission is to create experiences by embracing and empowering a diverse collective of team members, collaborators, and guests, who chose to call The Standard home.

The Standard Grill

Located in our iconic hotel, rising above a former elevated train line that has become downtown’s favorite public park, The Standard, High Line is located in New York City’s Meatpacking District. Every one of the 338 hotel rooms features a full wall of floor-to-ceiling windows with sweeping views of Manhattan and / or the mighty Hudson River.

A neighborhood staple, The Standard Grill is classic New York, blending traditional steakhouse with New American cuisine. Our kitchen utilizes the freshest local ingredients from the extensive daily raw bar and dry-aged steaks to the iconic Standard Burger and shoestring fries. New Executive Chef Paul Hargrove brings his experience in Michelin-starred restaurants to the table with a penchant for thoughtfully prepared dishes utilizing simple and fresh ingredients.

What we’re looking for :

We’re looking for a creative and passionate sous chef to assist Executive Chef in daily operations, including mentoring and coaching, expediting, ordering, inventory, butchering, organizing and maintaining a clean, sanitary and tidy kitchen.

Duties and Responsibilities :

• Need prior experience as a Sous Chef with the ability to assist the Head Chef with coaching, training, disciplining, and mediating conflicts.
• Manages multiple cold and hot stations
• Be able to assist in many various aspects of kitchen management, from the daily production of food and quality control of products to stock control, food hygiene, and HACCP.
• Maintain complete product knowledge of all menus, recipes, and presentation of food according to the Head Chef’s standards, monitor and ensure that all the standards are respected.
• Maintain complete knowledge and strictly abide by local Hygiene laws relating to health and safety.
• Be highly social, motivated, and proactive; acting with professionalism and positivity in all interactions.
• Have a flexible approach to working hours with the ability to work shifts, including weekends and nights.
• Have NYC Food Handlers Certificate.

Essential :

Compensation and Benefits