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Sous Chef
Brand: Union Square Events
Req#: 477565
Updated: 05/21/2019
Job Type: Full Time
Location: Union Square Events (640 West 28th Street NY, NY)
Category: Back of House Management
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Job Description

Danny Meyer’s Union Square Events is seeking a Sous Chef!


The Sous Chef for Union Square Events is responsible for daily production and execution of our banquet and culinary operations. This role will support the Executive Chef to adapt and create inspired seasonally appropriate menus that are creative, evolving, well balanced for the season, while maintaining accurate food and labor costs based on a forecast budget, ensuring best business practices. The Sous Chef will also oversee the onsite hourly culinary employees to ensure they are executing the standards established by the Executive Chef and USE. The Sous Chef will assist with cater expert, ordering, inventory and payroll. This position will create experiences that exceed the guests’ expectations and provide strong leadership while maintaining the core principles of Union Square Events’ culture of Enlightened Hospitality.


Ensure daily execution of food production meeting and exceeding company standards of quality

  • Effectively open and close physical location/effectively set up & break down production while ensuring a clean, beautifully maintained Back of House
  • Hold all line employees accountable for effectively completing their position’s specific job responsibilities according to USE’s service and hospitality standard
  • Maintain awareness of production schedule and be available to Line Employees when they need assistance
  • Assist with production and execution of tastings ensuring quality & timeliness in addition to keeping within event food budget
  • Must be able to quantify menus using CaterXpert 
  • Assist in supporting the Sales team in making custom menus

Liaise with the USE Culinary team to ensure excellence in food production and execution

  • Assist with communicating between different businesses
  • Consistently develop the operation while driving communication

Increase the accuracy, quality and continuity of our day-to-day operations by creating and maintaining essential operating systems

  • Develop/Coach line employees to ensure consistent level of the highest service standards
  • Understand the Tri-Party agreement to ensure USE profitability
  • Collaborate in the design of buffet concepts and new ways to display food
  • During events, act as a food expeditor
  • Maintain a working knowledge of events F&B trends and apply them to the operation
  • Communicate with staff regarding new company policies and procedure when they occur

Foster positive inter-departmental communication

  • Support Executive Chef with client requests, new menu items, tasting menus, and costing.
  • Attend tri-weekly BEO meetings
  • Attend large/high profile events to support and assist
  • Collaborate with Purchasing
  • Oversee onsite ordering
  • Meet with vendors/purveyors
  • Maintain proper inventory levels

Ensure rigorous knowledge of and adherence to all applicable laws, policies and procedures

  • Adhere to all USE procedures as it pertains to personal appearance, attendance and conduct
  • Complete all assigned administrative requirements accurately and on time
  • Remain current and compliant with HR practices and policies
  • Ensure DOL/Health Department compliance as it pertains to the operation
  • Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary

Other Qualifications:


Proficient in POS System (Micros)

Strong Computer Skills ( Microsoft Office, Delphi, CaterXpert preferred)



Spanish (preferred)


5+ years of experience in off-site catering, pop-up restaurants, large-scale special events, small intimate gatherings, and fine dining restaurants.

Excellent working knowledge of many styles of cuisine and types of events


TIPS Certification (preferred)

CPR/1st Aid Certified (preferred)

NYC Food Handler’s Certificate

Work Environment:

Must be able to maneuver to all areas of the kitchen, including food and beverage areas.

Requires mobility, prolonged standing, bending, stooping, and reaching.

Must be able to taste and differentiate between flavors and aromas, and to respond to visual and aural cues.

Requires hand-eye coordination and manual dexterity.

Must be able to tolerate varying levels of stress, temperature, illumination, air quality and fatigue.

Must be able to stand, reach with arms and hands, bend and stoop, kneel and crouch more than 75% of the time.


*NOTE: This job description is not intended to be all-inclusive.

Employee may perform other related duties as negotiated to meet the ongoing needs of Union Square Events.


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