3 New York Times restaurant in the West Village is seeking a seasoned Sous Chef with experience in fine dining, catering and high-volume restaurants. The right candidate demonstrates a highly motivated, creative, and detail-oriented spirit with a commitment to shaping the menu while maintaining an efficient kitchen. The Sous Chef will be responsible for contributing to menu development, staffing efforts, and overseeing food preparation. We are looking for an individual with a passion for food and prior experience in a managerial role. This position will work to support the vision of the restaurant, development of cuisine, and well-being of the staff.

Responsibilities include:
Maintain the highest standards of food quality.

Supervise and direct food preparation, production, ordering, and costing.

Motivate and inspire the team.

Bring creative ideas to conversations on menu development, staffing, and all restaurant efforts.

Oversee all BOH scheduling, hiring, training, and evaluation

Working with ownership and upper management to execute the restaurant’s vision.

Job Requirements:
Strong culinary skills and an upbeat personality.

Friendly and passionate about food and the guest experience.

At least 2 years of NYC restaurant experience is preferred.

Strong work ethic and attention to detail.

NYC Food Handlers Permit.