Charlie Bird is looking for experienced Sous Chef to join the team! Here's your chance to become a part of an exciting and diverse team of hospitality professionals in the heart of SoHo, one of New York City's most vibrant neighborhoods.

The menu comes from New York’s farmer's markets, Long Island fishing boats, country fields and the wondrous meanderings of spirited travelers with passionate palates. We’re crushing seafood, roasted meats, crazy good wine and creamy espresso. Our wine list is broad enough for you to come by and enjoy wine with us every night or, you can be a baller and order something you can’t get anywhere else in the world. We’re Italian influenced, American executed and entirely New York.

Our space is local, spreading from the inside out; we’re organic in our approach and our delivery. Our team’s background is complex and while we hail from some of the finest dining establishments in the world, we just want to be your favorite, neighborhood joint.

People keep asking who we are and where our name came from. Well, here it is – it was through a series of inspirations that are downtown New York: a history of street art, design, music, our 19th-century brick and mortar, and an abstract approach to be whoever we wanted to be, without boundaries. We are cooking food that is meaningful to us and delicious, and we are careful not to label ourselves. Sure, there are jazz roots in hip-hop, graffiti roots in Warhol, Basquiat and Haring, and Italian roots in our space, but overall we hold above all else a deep-seeded ideal to be creative and provide a welcoming place for you all to eat. Charlie Bird means New York.

As a Sous Chef, you will:

Actively work to ensure the culinary excellence of Charlie Bird while building a high performance team.

• Ensure that all employees are trained and knowledgeable in all aspects of service, while holding team members accountable for their specific job responsibilities to the standards of Charlie Bird.
• Work with Chef de Cuisine to establish appropriate staffing for each individual service according to need, while effectively managing payroll
• Ensure that all BOH employees accurately understand schedule guidelines and expectations as outlined by the applicable kitchen policies and DHG Employee Handbook.
• Appraise employee performance as a way to continuously address concerns, resolve problems, counsel or coach.
• Remain constantly up to date and compliant with the correct Operations, Financial and HR practices and policies.
• Leads the entire management team in compliance with the entire Health Department code with assistance from the Chef de Cuisine and General Manager to ensure an “A” letter grade on all sanitary inspections. Ensure rigorous knowledge of and adherence to all applicable laws, policies and procedures.
• Guides the back of house management team in ensuring the back of house is consistently clean and organized to both DOH and Charlie Bird standards.

Guide the entire back of house in upholding the excellence and efficiency of the business operations, food preparation and service.

• Execute all daily preparation and mise en place. Work to actively assist all team members in order to prepare for all services, events and offsites.
• Work with all team members to effectively open/close the kitchen each day to the appropriate DOH standards.
• Ensure all recipes are followed and presented per the standards of Charlie Bird. Ensure a high level of quality and consistency with standard portion sizes.
• Work with the Chef de Cuisine to enforce and improve the standards of quality, organization and cleanliness throughout all areas.
• Plan and organize for all services and events while also taking part in daily ordering responsibilities, inventory management and other administrative duties.
• Take part in menu and recipe development and standardization.

Kitchen Organization and Maintenance

• Ensure that all products are stored and rotated per the necessary FIFO protocols.
• Ensure all food items are prepared in accordance with food handlers guidelines. Understand and adhere to all DOH safety and sanitation standards when cleaning and maintaining the kitchen.
• Maintain a clean and organized workspace at all
• Ensure proper use and maintenance of kitchen equipment.
• Maintain a clean and stocked workplace, storage area and walk in at all times.
• Follow all opening/closing kitchen procedures.