Falansai’s team is growing and we’re looking for LEADERS to join our CULINARY TEAM! We
are seeking an experienced SOUS CHEF, or a seasoned  line cook who is looking to dive into
leadership for the first time.
We need an individual that is: passionate about food, excited about a dynamic, cross-cultural
menu, loves being challenged with new ingredients, seasonal products, and a quick changing
menu, and unafraid to rise to the occasion. This is more than just a job for us, we are a very
tight knit group and we love working together. We’re looking for someone to join the Falalnsai
family.
You can find out more about us on our website, falansai.com or check out some of our press:

NYT review:

https://www.nytimes.com/2021/02/12/dining/falansai-review-vietnamese-food.html

Eater review:

https://ny.eater.com/2021/8/18/22599891/falansai-bushwick-vietnamese-tasting-menu

Infatuation review:

https://www.theinfatuation.com/new-york/reviews/falansai-vietnamese-kitchen

We offer a starting salary of $65-72k per year, paid time off, health insurance benefits, and two bonus breaks labor day
(Late summer break!) and Christmas (winter break!).
Must be legal to work in this country. Must have full availability.
If you’ve made it this far, the full job description is below. We’re excited to meet you!



Sous Chef Job Description

General Description:
The Sous Chef is responsible for working with the
Chef/Owner to organize & manage the day-to-day
operations of Falansai’s culinary program and team.
They are to maintain the highest standards of menu
deliciousness, consistency, cost control, and team
morale.

Responsibilities
Primary responsibilities include, but are not limited to the following:
● Plan, execute, and serve a delicious menu at the direction of the Chef/Owner.
● Research and plan seasonal menus and ingredients. Work with local farmers, butchers, fishmongers, and
purveyors to source the tastiest and highest quality ingredients with a focus on sustainability.
● Collaborate with the Chef/Owner on daily tasting menus, seasonal specials, or holiday menus.
● Support the Chef/Owner in hiring, training, motivatating, and holding accountable a team of culinary
professionals including prep cooks, cooks, and porters.
● Conduct daily pre-shift meetings and ensure the team is prepared for each and every shift!
● Manage cooks and porters in their daily responsibilities, providing clear, effective direction.
● Assist the Chef/Owner in managing the business finances: maintain awareness of budgetary goals,
purchase intelligently and to the needs of the business, minimize waste, and schedule employees based on
business volume and the labor budget. Investigate all causes in budgetary misses.
● Assist with costing all recipes regularly to ensure consistent profitability is achieved.
● Inspect deliveries to ensure the highest level of quality. Do not receive sub-par product! Maintain positive
and professional relations with all vendors.
● Work and collaborate positively with all front of house departments to deliver our menu with precision,
excitement, and care to our diners.
● Ensure that all items are prepared properly and timely for service daily.
● Conducts daily walkthroughs that flag and address maintenance issues, NYSDOH violations, or safety &
sanitation concerns. Works with vendors to fix issues and schedule regular maintenance of restaurant
equipment.
● Conducts line checks multiple times per day to ensure both NYSDOH compliance and quality of preparation!

Builds systems of organization & inspects daily to ensure that the kitchen is stocked, organized, and labeled
according to NYSDOH standards.
● Ensure that no members of staff are permitted to work if they are not suitably and safely dressed in full
uniform.
● Promotes and practices safe work habits through trainings, education and day-to-day management.
Identifies and resolves potential safety hazards. Documents & reports accidents.
● Spreads positive energy and drives excellent team morale!
Essential Functions
● Knowledge of Falansai brand, culture, and product.
● Must be able to lift heavy boxes (at least 50 lbs).
● Ability to walk, stand, and bend for extended periods of time over multiple floors.
● Able to withstand fluctuations in temperature within work environment, from high heat to freezing.
● Available to work weekends, nights, and holidays as the business dictates.
● Fluent in written and spoken English.
● Must be reachable by email and able to communicate via phone as well.
● Familiarity with restaurant management software such as point of sales and proficient with Microsoft Word,
PowerPoint, and Excel.
● Must be able to communicate feedback professionally with all team members.
● Demonstrates positive leadership characteristics such as ownership, integrity, and compassion to inspire our
team.