As part of a small NYC-based restaurant group, our nine-year-old restaurant has become a favorite for featuring Italian-inspired seasonal cuisine, showcasing bold flavors and craveable comforting classics. We hope to find a passionate, talented, and organized sous chef who will be equally as excited to create new dishes as to ensure consistency of the existing concept. We operate for dinner seven days a week (averaging 250-300 covers), and brunch on Sunday. The sous chef is expected to work a combination of day and evening shifts to fully engage in daily prep and operations.
Leadership, teamwork and care are key values of our management philosophy. As a member of our management team, the Sous Chef is expected to cultivate a positive work environment and foster teamwork at all times. Candidates should be prepared to lead by example with an admirable work ethic as well as a caring demeanor for all members of the team. Strong communication and organizational skills will be needed to foster a cooperative relationship with FOH team in an open kitchen environment and maximize staff retention.
Qualified candidates should have:
- At least one year experience as a sous chef or tournant, and/or 3+ years as line cook in notable restaurant kitchens
- A passion for food and Italian cuisine as well as a dedication to freshness and seasonality
- NYC food handlers license
- Strong organizational and communication skills
- Ability to lead and adapt in a dynamic and fast-paced environment
- Attention to detail and exceptional work ethic
- Excitement to learn, create, grow, and inspire others
We offer competitive salary, bonus incentives, health and dental benefits, and ongoing growth opportunity.
Please submit a resume for consideration.
Health Benefits and Commuter Benefits available
Food Handlers Certificate
Food Safety Knowledge
General knife handling
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Part of Epicurean Group
Opened in December 2008, L’Artusi is named for Pellegrino Artusi, (1820-1911) and his self-published cookbook La Scienza in Cucina e L’Arte di Mangiare Bene (The Science of Cookery and the Art of Eating Well). The kitchen is the second in the Epicurean Group family where Executive Chef Joe Vigorito, General Manager Ahmon Williams, Beverage Director Anncherie Saludo, and Managing Partner August Cardona share their expertise in Italian epicurean hospitality.
Chef Vigorito's modern take on traditional Italian Cuisine pairs with the mostly Italian wine list- presented by region with a map DOCs and DOCGs as well as traditional local dishes, helping to demystify Italy, the most diverse viticultural nation in the world.
Our 110 seat restaurant, features two floors of comfortable banquette seating, extended traditional bar, cheese bar and a chef’s counter overlooking the open kitchen. Private dining opportunities are also available in our 2500 bottle walk-in wine cellar.