• $48,520.00 -81,710.00/year*
  • New York, NY
  • Hospitality - Food Services
  • Full-Time
  • 200e E 24th St

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INDAY is a fast-growing fine casual restaurant based in NYC serving delicious, healthful food inspired by the Ayurvedic Indian philosophy. We currently have three locations in Manhattan with plans to open 3 more in the next twelve months.

We are looking for an Corporate Sous Chef to lead the day-to-day culinary operations of INDAY. Your key responsibility will be to manage, motivate and teach a young eager staff proper technique, thoughtful approach and achieving consistent end results across all units.


  • Be responsible for kitchen culture and best practices
  • Provide guidance and answer any questions the kitchen team might have on recipes, food specifics, and food quality
  • Ensure compliance with DOH standards
  • Work closely with Operations Team and CEO to manage BOH food and labor costs
  • Actively monitor and uphold food quality and presentation across all stores and ensure adherence to all cost control procedures.
  • Maintain all BOH documentation and ensure they are updated in a timely basis (e.g., recipe cards, etc.)
  • Ensure the kitchen team has all the tools to be set up for success and be able to complete their tasks on time
  • Maintain an organized and tight kitchen including storage, labeling, preparation, and all safety protocols
  • Proactively give team timely positive and critical feedback and solicit feedback from your team to continuously drive operational improvements.
  • Analyze and recognize any deficiencies or problem areas and provide corrective action to accomplish desired results.
  • Support in recruiting, hiring and training BOH team members
  • Provide a happy environment free of harassment and hostility


  • A minimum of (3) years of experience in a culinary leadership position of a comparable restaurant group (e.g., multi-unit, high-volume operation with unit sales of $2M+)
  • Experience overseeing multiple restaurants
  • Ability to work during weekends, holidays and peak business periods are required, including working any shift/day as per business needs and requirements (must be physically in the restaurants starting at 8am)
  • Experience overseeing multiple restaurants
  • Familiarity with multi-unit training, reporting lines, FOH systems and ability to work closely with culinary team to develop BOH standards and practices
  • Demonstrate excellent attention to detail and a focus on process and execution
  • Ability to work ten hour-plus shifts with the ability to stand, sit or walk for extended periods of time and to grasp, lift and/or carry up to 50 lbs as needed
  • Excellent communication skills and ability to speak basic (kitchen) Spanish
  • Ability to think creatively to identify solutions without impacting operations and not be intimidated by complexity
  • Experience with recipe development and testing
  • Basic computer skills (Microsoft office and excel)
  • Interest in functional medicine and/or Ayurvedic practices a plus
More detail about Inday, please visit
Associated topics: catering, chief chef, commercial, culinary school, dining chef, lead, pantry, pastry chef, prep chef, sous

* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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