Company description
Pocketbook Hudson is a new prototype of experiential hotels in Hudson, NY. Occupying a full city block just off Warren Street, the hotel complex resides in a fully restored historic mill factory built in 1883. Embracing its generous space and industrious history, the property hosts 46 guest rooms and suites, a bathhouse and spa, evening restaurant, all-day café, a flexible event space, and a nightclub for revelry.
We are a place for meaningful connection and expansive discovery, Pocketbook Hudson is a space where care is built into every corner. A portal to possibility, we are a place to be. Service style across all offerings at the property reflects our collective ethos—kindness and collaboration, executed against excellence.
Job description
Role Summary
The Sous Chef plays a vital leadership role within the culinary team, working closely with the Executive Chef to oversee daily kitchen operations and ensure the highest standards of food quality, consistency, and presentation. This position supports menu development, supervises line staff, and ensures compliance with all health and safety regulations.
The Specifics
- Work together with the Executive Chef and Chef De Cuisine to select fresh food products and create menus and dishes balancing both creativity and local tradition.
- Lead, train, and motivate kitchen teammates to ensure smooth execution during service.
- Maintain a high standard of food preparation, presentation, and consistency.
- Oversee the inventory management and ordering of supplies to ensure kitchen needs are met without excess waste.
-Ensure proper food handling, storage, and sanitation practices are adhered to in accordance with health and safety regulations.
-Support the development of training programs for kitchen teammates, fostering a positive and collaborative environment.
-Handle food preparation for daily operations, special events, and banquet services as needed.
-Collaborate with front-of-house management to ensure the timely and efficient delivery of food orders.
-Monitor and manage inventory levels, ordering, and cost controls.
-Ensure the consistency in the preparation of all food items for a la carte and Banquet event menus according to hotel recipes and standards.
-Value a strong partnership with the front-of-house Management Team.
-Maintain proper working order of all equipment.
-Have a background using inventory management, recipes, and labor control systems.
-Prepare and serve food as needed.
-Follow all Pocketbook procedures and guidelines.
-Be a team player, which includes performing and completing any other tasks or responsibilities requested by managers.
-Be a motivated self-starter, steeped in working efficiently always with kindness and respect.
Ideal Attributes
Collaborative
Curious
Kind
Attentive
Experience & Qualifications
-Knowledge in food fermentation and preservation
-Live fire cooking experience
-Ability to learn quickly and train staff members.
-Recognize product overages and assist in the planning of specials or staff menu to avoid waste.
-Thorough ability to recognize flavors and adjust seasoning as necessary to maintain product consistency.
-Flexible schedule and ability to work nights, weekends, and holidays as needed.
Compensation
this position is: salaried, $75,000 - $100,000
Application instructions
If you are not registered, you'll be prompted to do so. Don't worry, it's free!
Deadline
September 30, 2026