Sous Chef
Location: New York, New York
Schedule: Monday – Friday, evenings.
Compensation: $75,000-$85,000
About the Role
We’re looking for a hands-on Sous Chef to lead our evening kitchen with consistency, energy, and attention to detail. This is a Monday through Friday position focused on dinner service and closing, with the restaurant typically closing at 9:30 PM (later for private events). You’ll work alongside the Chef team to keep execution sharp, the line organized, and the team supported every shift. It’s a great fit for a strong cook-leader who wants a weekends-off schedule without stepping away from the line.
Responsibilities
- Run the line during evening service, ensuring every plate meets recipe, presentation, and timing standards
- Lead closing duties, including breakdown, cleaning, storage, and end-of-night checklists
- Support private events as scheduled, including prep, execution, and later closes
- Train, coach, and hold line cooks accountable to kitchen standards
- Monitor prep levels and communicate needs to the morning team
- Maintain food safety, sanitation, and labeling standards at all times
- Assist with inventory counts, product rotation, and waste control
Qualifications
- 2+ years of Sous Chef or strong Lead Line Cook experience in a high-volume, full-service kitchen
- Experience in Michelin, James Beard, fine dining, or private members club kitchens preferred
- Solid fundamentals across all stations, with the ability to step in anywhere on the line
- Calm, organized leader during busy service
- ServSafe certification (or ability to obtain)
- Availability for evening closes Monday through Friday, plus occasional private events
We are an Equal Opportunity Employer.