Senior Sous Chef

Sous Chef – Opening Leadership Role SK Hospitality Group | Yamasaki Restaurant Location: Financial District, New York CityOpening Target: April 2026 SK Hospitality Group is seeking an experienced Sous Chef to support the opening and daily culinary operations of Yamasaki , a high-end Japanese / Asian fusion restaurant located within a 15,000-square-foot, multi-concept dining destination in the heart of the Financial District, just steps from the New York Stock Exchange. This is a key leadership position working directly under the Executive Chef, ideal for a chef with strong NYC experience who thrives in high-performance kitchens and is excited to be part of building a concept from the ground up. Benefits SK Hospitality Group offers competitive benefits for full-time team members, including: Medical, dental, and vision coverage 401(k) retirement program with employer match Life and disability insurance Ancillary insurance plans Employee Assistance Program Fertility and family-forming support Pet insurance Employee discounts Position Overview The Sous Chef will play a critical role in supporting all Back of House (BOH) operations, ensuring excellence in execution, consistency, and team performance. This role requires a hands-on leader with a deep understanding of Japanese cuisine and Asian fusion techniques , strong operational discipline, and the ability to lead a team in a fast-paced, high-end environment. Essential Responsibilities Support the Executive Chef in menu execution, development, and seasonal updates Lead day-to-day kitchen operations, ensuring quality, consistency, and efficiency Oversee food preparation, plating, and presentation to meet fine dining standards Ensure all guest needs are met through precise and timely kitchen execution Supervise, train, and mentor line cooks and junior BOH team members Assist with scheduling, staffing, and team development Maintain cleanliness, organization, and sanitation standards throughout the kitchen Ensure adherence to recipes, food safety, and quality control standards Support inventory management, ordering, and cost control initiatives Assist in managing food cost, labor, and overall kitchen financial performance Lead service on the line, including expediting and communication with FOH Ensure compliance with Department of Health regulations and company standards Support execution of catering, private events, and high-volume service Maintain all kitchen equipment and ensure proper functionality Foster a positive, disciplined, and professional kitchen culture Qualifications Minimum 3–5 years of experience as a Sous Chef or Senior Line Cook in a high-volume, upscale or fine dining environment Strong background in Japanese cuisine, sushi, robata, or Asian fusion concepts preferred Experience in restaurant openings or new concept launches is a strong plus Proven leadership ability with experience training and developing kitchen staff Strong understanding of kitchen operations, food cost control, and labor management Excellent organizational and problem-solving skills Ability to work clean, precise, and detail-oriented in a high-end culinary environment Strong communication and leadership skills Familiarity with POS systems and kitchen management tools Work Environment & Physical Requirements Ability to work in a fast-paced, high-volume, fine dining environment Must be able to stand, walk, bend, and kneel for extended periods Ability to lift and move up to 40 lbs Availability to work evenings, weekends, holidays, and extended hours Work environment may include restaurant, bar, and lounge settings Maintain a professional, polished appearance in accordance with company standards Ability to perform under pressure while maintaining composure and leadership Join SK Hospitality Group and be part of launching Yamasaki, a premier Japanese dining experience in New York City. More detail about Yamasaki Restaurant part of SK Hospitality Group, please visit

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