Sous Chef - InterContinental New York Barclay
IHGJob Overview
Do you see yourself as a Sous Chef? At IHG, we seek colleagues who bring passion and care to their craft just as they do to their personal interests. Whether you’re inspired by creating innovative dishes, mentoring others, or elevating the guest dining experience, we’re interested in YOU.
An icon of refined Manhattan elegance since 1926, the InterContinental New York Barclay features 702 beautifully designed guestrooms, two grand ballrooms, and a celebrated culinary program. As a Sous Chef, you will be a key leader within our Culinary team — supporting the Executive Chef, managing day-to-day kitchen operations, and ensuring every plate reflects the highest standards of quality, creativity, and consistency.
Duties and Responsibilities
Culinary Operations & Guest Experience
Supervise kitchen staff in preparation, cooking, garnishing, and presentation of food items.
Assist with menu planning, development, and cost control to ensure high-quality offerings that reflect brand standards.
Review daily menus and complete requisitions for food and supplies; maintain strict inventory and storage procedures.
Support banquets, parties, and special events in partnership with Catering, Banquets, and Guest Services teams.
Leadership, Training & Team Development
Lead and schedule kitchen colleagues, clearly communicate goals, and monitor performance.
Assist with employee selection, training, and development; provide coaching to build strong and engaged teams.
Enforce policies, procedures, and performance standards; recommend and initiate disciplinary or HR actions when necessary.
Promote teamwork and quality service through daily communication and coordination with other hotel departments.
Safety, Sanitation & Compliance
Inspect kitchen stations daily to ensure cleanliness, safety, and compliance with NYC health regulations.
Maintain and enforce sanitation, food handling, and storage procedures in line with HACCP standards.
Notify Engineering/Maintenance teams of required repairs to ensure seamless kitchen operations.
Administrative & Financial Management
Monitor and control kitchen costs, food waste, and labor allocation.
Maintain security and proper storage of food, supplies, and equipment.
Assist with vendor coordination, ordering, and invoice review to ensure timely and cost-efficient purchasing.
Other Responsibilities
May assist with food preparation and cooking as needed.
May serve as Manager on Duty or perform additional duties as assigned.
Qualification & Requirements
Culinary degree or equivalent professional training preferred.
Minimum 3–5 years of progressive culinary experience in luxury hotels or fine dining restaurants.
Proven supervisory experience in high-volume, upscale environments.
Knowledge of international cuisines, modern cooking techniques, and menu engineering.
Basic reading, writing, and math skills with general knowledge of food and beverage operations.
Valid food handler certification and/or alcohol awareness permit as required by local/state agencies.
Ability to work flexible schedules, including nights, weekends, and holidays.
Must be able to lift up to 50 pounds, move about the kitchen, bend, stoop, and kneel.
What You’ll Gain
A leadership role in one of New York City’s most iconic luxury hotels.
Opportunities to showcase creativity while shaping memorable dining experiences.
Competitive salary and comprehensive benefits, including hotel discounts worldwide and access to a wide range of colleague programs.
A culture that values your input, promotes your development, and empowers you to Inspire Incredible.
the position offers a salary range of $75,000 to $85,000 annually, depending on experience.