ROLE DESCRIPTION
The Sous Chef is both a craftsman and a leader — guiding the team through every service with focus, consistency, and care. From perfecting the sear on a butcher’s cut to maintaining the flow of a modern, fully electric kitchen, you set the tone for excellence and pride in every detail.
RESPONSIBILITIES
• Support the Chef de Cuisine in all aspects of back-of-house operations, including production, preparation, and service execution.
• Lead by example on the line — maintaining calm, focus, and precision during high-volume service.
• Uphold and enforce culinary standards for consistency, taste, presentation, and timing.
• Train, mentor, and motivate kitchen team members to achieve mastery in their craft.
• Ensure compliance with all health and safety regulations, maintaining the highest standards of sanitation and organization.
• Assist in ordering, inventory control, and maintain cost efficiency without compromising quality.
• Collaborate with leadership on seasonal menu development, specials, and operational improvements.
EXPERIENCE & QUALIFICATIONS
• Minimum 3–5 years of progressive kitchen experience, including 2+ years in a leadership or Sous Chef role within a high- end casual or fine dining restaurant.
• Proven expertise in steak preparation, butchery, and classic cooking techniques.
• Strong leadership presence with the ability to train, inspire, and hold a team accountable.
• Excellent communication and organizational skills.
• Ability to stand for extended periods and lift 50 pounds or more.
• Must maintain a valid NYC Food Protection Certificate (New York City Department of Health & Mental Hygiene).
COMPENSATION & BENEFITS
• Salary Range: $70,000-$85,000
• Medical, Dental, and Vision insurance available within 60 days of hire or at the next open enrollment.
• Paid Time Off.
• 401 (k) available after one year (12-month period with 1,000 hours of service) for individuals 21 or older.
WHO WE’RE LOOKING FOR
A disciplined operator who turns precision into hospitality. You value specs, systems, and training as the path to
excellence; you protect the integrity of butcher’s cuts; and you lead by example, so the guest gets the same great
experience—every table, every plate, every time.