NeueHouse is the private workspace and cultural home for creators, innovators, and thought leaders. With iconic buildings, timeless design, thought-provoking cultural experiences, and elevated hospitality, NeueHouse has reimagined the ideal environment for creative potential and progress.

Our Properties

NeueHouse currently operates across three different, but equally iconic properties in New York City and Los Angeles:

• Our Madison Square (MSQ) House is situated in New York’s iconic Flatiron District, was previously home for Tepper Galleries, a well-known Manhattan auction house for international artists and collectors in the 1930s – and neighbors the 69th Regiment Armory where the first International Exhibition of Modern Art was held.

• Our Hollywood House (HWD), which sits on Sunset Boulevard, is one of LA’s most celebrated buildings and occupies the original CBS Studio (the world’s first structure built intentionally for broadcast). Here genre- defining artists from Orson Wells and Lucille Ball to Janis Joplin, the Beach Boys, and Bob Dylan built their legacy.

• Our Venice Beach House (VB) was once the creative home to some of the most influential creative luminaries in art and entertainment including Hal Ashby, Oliver Stone, and David Hockney, NeueHouse Venice Beach is a new work, social, and cultural hub for the Venice creative community.

The Role

The Sous Chef plays a crucial role in upholding the exceptional standards across all food outlets, contributing to the definition and execution of these standards. This includes supporting the recruitment and development of the culinary team, and spearheading the creation of a high-quality, seasonal, sustainable, innovative, and wellness-oriented menu. Reporting directly to the Hollywood General Manager and Culinary Director, this position entails overseeing all culinary teams on-site. The Sous Chef serves as the leader and ambassador of the culinary program, bearing responsibility for the day-to-day operations of all NeueHouse teams and kitchens.

Ideal candidates possess a background in culinary leadership and have experience in high-volume, concept-driven kitchens. There is a significant emphasis on the candidate's ability to train and inspire teams, fostering

Requirements

• 4+ years of experience in a similar role, leading concept-driven kitchens.

• The Sous is responsible for overseeing the preparation of all food items e.g. chopping vegetables, butchering meat, preparing sauces, while always ensuring superior quality and consistency. Drive internal teams to meticulously manage the physical appearance and behind-the-scenes operations of a first-class cultural institution.

• Through training, development, and mentorship via the Leadership team, they ensure the maintenance of recipes, portion specifications, and standard preparation procedures for all dishes.

• Under the guidance of the Executive Chef and Culinary Director, coordinate hiring and training activities for the kitchen and other production and all back of house employees while continuously mentoring and monitoring their performance.

• Provide support in fulfilling management administrative tasks on a daily, weekly, and monthly basis, encompassing operations reports, financial records, human resources/staff management documentation, standard operating procedures, safety and sanitation checklists, as well as ordering and inventory records.

Menu & Concept

• In the absence of the Executive Chef or Culinary Director on premises, the Sous Chef leads and represents the culinary teams and program and is responsible for the overall success of the day-to-day operations of all NeueHouse Hollywood kitchens.

• Assists the Executive Chef and Culinary Director in menu development; considers the availability of raw food and ingredients, availability of skill required in preparing new menus, always upholding the high standards set for the current culinary program.

• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. Assists with Team Trainings and provides food descriptions for all items served.

• Develop portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participates in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

• Ensure kitchen operations can run smoothly and efficiently with a mind toward Member and Guest, as well as employee experience.

Financial Management

• Under the guidance of the Executive Chef and Culinary Director; oversee vendor management & negotiation, company invoice tracking, food cost management, labor cost management and inventory control.

• Analyzes weekly/daily menu item analysis to understand sales, with Member and Guest preferences in mind.

• Determination of purchasing specifications and budgetary allotments for all menu items.

• Conduct Inventory, enter inventory, and provide explanations for variances.

• Ensure all expense control/forecasting systems are in place with close monitoring of all department expenses including revenue to payroll ratio.

• Provides the Executive Chef, Culinary Director and or Culinary scheduling manager schedule advice on a weekly basis for culinary teams keeping labor budget and revenue as a priority.

• Read, plan and communicate culinary elements of all kitchens P&L statements.

Health & Safety

• Maintain complete knowledge of and compliance with all Health & Safety, company Employment policies/service procedures/standards as these relate to the kitchen and culinary team.

• Implement all DOH requirements and HACCP safety program across all kitchens. Ensure all culinary team members hold an active Food Handler Certificate at all times.

• Conducts periodic kitchen walk-throughs to ensure quality of food meets corporate specifications and health and safety standards.

• Monitors and maintains kitchen equipment for optimal use.

• Is present in the kitchen with the team during prime service periods and is working in the kitchen/prep for a majority of their scheduled time.

• Guide, develop, and implement operational excellence decisions that become scalable SOPs for property development, new concept development, and/or F&B changes within the property. Be prepared to outline policies, procedures, and systems to improve our business, service, retention, and magic of the NeueHouse experience.

The anticipated salary for this position is $75,000 to $80,000 per annum. NeueHouse is committed to equitable and competitive compensation and benefits packages for our team members and will consider many factors when extending offers of employment. Some of the factors we consider may include: qualifications of individual applicants against the position and business needs, years of relevant experience in role or industry, specific or unique skills, certifications or professional accreditations specific to the role, and the location in which the applicant lives and/or from which they will perform the role. The anticipated range for compensation shared here does not include any other components or benefits that may available.

Diversity & Representation: NeueHouse is committed to building and supporting diverse and representative communities, long-term career opportunities and extends Equal Employment Opportunities to qualified applicants and employees on an equal basis regardless of an individual's age, race, color, sex, religion, national origin, disability, sexual orientation, gender identity or expression, pregnancy status, marital status, military or veteran status, genetic disposition or any other reason protected by law.

Benefits

• Salary range; $75,000 - $80,000 per year

• Health Care Plan (Medical, Dental & Vision)

• Retirement Plan (401k, IRA)

• Life Insurance (Basic, Voluntary & AD&D)

• Paid Time Off (Vacation, Sick & Public Holidays)

• Paid Family + Caregiver Leave

• Short Term & Long Term Disability

• Training & Development

• Wellness Resources