Marta is a lively restaurant inspired by the rustic cooking of Rome and the season’s freshest local produce. Located at The Redbury New York hotel just north of Madison Square Park, we are known for family-style roasts, grilled seafood, and vegetables cooked over an open fire, alongside thin, crackly-crusted pizzas. The warmth and communal energy at Marta make us a central gathering place for the neighborhood.

Who you are:

The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. They ensure all pars are met in the prep kitchen and oversee execution of the menus throughout service. This position also has an active role in the management and development of Line Cooks, Prep Cooks and all hourly team members. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives.

This is a great opportunity to master the art of cooking over open fire, utilizing a state of the art Grillworks, Infierno grill and Mugnaini pizza ovens. Additionally, learn to source and cook with local ingredients from Union Square Greenmarket and other local farms. Located in the Redbury Hotel, Marta features an energetic open kitchen with two wood-burning ovens and an open-fire grill taking center stage. The kitchen creates fresh takes on classic pizza standbys as well as original inventions showcasing seasonal and local ingredients. Marta exudes warmth and communal energy and serves as a central gathering place for its community.

What you’ll do:

• Ensure high performance and maintain excellence & hospitality throughout each day’s specific service periods.
• Ensure consistent execution of food and timely flow of service by directing the team and effectively expediting service.
• Educate dining room service staff on all aspects of food menu & culinary procedures through tastings and staff presentation
• Maintain positive working relationship with dining room leaders and line staff at all times
• Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence. To the highest degree possible, ensure that kitchen & physical plant is kept clean, safe and up to all “A” level health code standards.
• Ensure all team members are appropriately trained to execute station properly, partnering with the Sous Chef team to make sure that all new hires are adequately trained before beginning their new role

What we need from you:

• 2+ years of experience in culinary leadership and fine dining
• Certification in Hospitality-related field, or equivalent (preferred, not required)
• Demonstrated experience in collaborating and communicating across teams
• Excellent food & beverage knowledge
• English fluency and additional languages preferred, but not required

What you’ll get from us:

• Annual Salary of $65,000 to $70,000, plus bonus potential*
• Comprehensive Medical, Dental, and Vision insurance
• Paid Time Off to support you with an active life outside of work
• Paid Parental Leave
• Life Insurance
• Flexible Spending Options (health care, dependent care, transit & parking)
• Employee Assistance Program to support overall mental wellbeing
• Exclusive access to primary care, mental health, and other healthcare services through Radish Health
• Annual dining credit and 51% dining discount throughout the USHG family of restaurants
• Matched 401(k) to help you invest in your future
• Access to the USHG HUGS Employee Relief Fund

• The above represents the expected salary range for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors.