Sous Chef at the Crosby Street Hotel

Firmdale Hotels is an award-winning collection of individually designed hotels, founded by Kit Kemp and Tim Kemp. Each property reflects a distinct sense of place, combining bold, contemporary design with a warm, personal approach to hospitality.

Crosby Street Hotel, Firmdale’s flagship in New York, sits in the heart of SoHo and is known for its vibrant interiors, celebrated public spaces, and loyal international clientele. The hotel offers a highly individualized style of service—thoughtful, unpretentious, and deeply personal.

Joining Crosby means becoming part of a close-knit team that values personality, creativity, and genuine care for guests. It is an environment where service is intuitive rather than scripted, and where every team member contributes to the character and success of the hotel.

At Crosby Street Hotel, part of the renowned Firmdale Hotels collection, we pride ourselves on offering a distinctive blend of contemporary design, impeccable service, and exceptional culinary experiences. We are seeking an Executive Sous Chef to join our talented culinary team and play a key leadership role in delivering the refined, creative dining experience our guests have come to expect.

Acting as the Sous Chef on duty, you will serve as the key liaison between the Head Chef and the kitchen brigade—overseeing daily operations, inspiring excellence, and upholding the uncompromising standards that define Crosby Street Hotel’s boutique luxury experience. This position offers an outstanding opportunity for an ambitious, career-driven chef to advance within a company celebrated for quality, innovation, and artistry in hospitality.

• →Support the Head Chef in all aspects of daily kitchen operations, ensuring the consistent delivery of exceptional quality and presentation.
• →Lead and inspire the culinary team, fostering a culture of creativity, collaboration, and excellence.
• →Maintain a thorough command of all menus, recipes, and ingredients, with a focus on both classic techniques and innovative seasonal concepts.
• →Oversee mise en place, production, and service to ensure smooth kitchen flow and timely execution.
• →Communicate effectively between the kitchen, restaurant, and other hotel departments to ensure seamless coordination of service.
• →Contribute to menu development, including daily specials, seasonal updates, and bespoke event offerings that reflect the character and sophistication of the property.
• →Monitor and manage inventory, ordering, and stock control in alignment with cost and sustainability goals.
• →Uphold the highest standards of food safety, sanitation, and hygiene in compliance with all health regulations and company policies.
• →Prepare detailed shift and handover reports for the senior management team.
• →Support staff development through mentoring, training, and performance feedback, maintaining morale and engagement across the kitchen team.
• →Demonstrate strong operational acumen in forecasting, scheduling, and cost control to meet financial objectives.

• Minimum 3 years of experience as a Sous Chef or higher in a five-star hotel or luxury dining environment.
• Comprehensive knowledge of global cuisines, local ingredients, and modern culinary techniques.
• Exceptional leadership, communication, and interpersonal skills, with the ability to motivate and inspire a diverse team.
• Genuine passion for food, innovation, and delivering world-class guest experiences.
• Impeccable attention to detail and an unrelenting drive for excellence.
• Proven ability to work under pressure while maintaining poise and professionalism.
• Strong organizational and forecasting abilities with a focus on efficiency and precision.