Escape from the Every Day and Discover an Extraordinary Career Experience with Scratch Restaurants!

Opening a new location soon in the Flatiron District !

Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi by Scratch Restaurants and Pasta|Bar tasting menu concepts.

We invite you to explore our exciting and rewarding career opportunities and to be a part of our growing, dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality. With regular recognition both locally and nationally and soon internationally, this is a great place to grow and develop your career. We are looking for a Sous Chef to help us run a Michelin caliber restaurant.

Qualified Sous Chef candidates are those who have experience organizing and running a Michelin caliber restaurant, as well as functioning in a front-facing capacity. The right candidate is comfortable communicating with guests, and helping to achieve a Michelin-caliber experience.

POSITION SUMMARY Responsible for or assisting in all daily operations of the kitchen including but not limited to: ordering, labor allocation/division, and general maintenance, sanitation and cleanliness protocols, inventory management, product quality adherence and any other goals or objectives set forth by SRG corporate. This is a supervisory position in the absence of the Chef de Cuisine.

ESSENTIAL DUTIES AND RESPONSIBILITIES • Assist in menu costing • Assist in training of staff on all standard procedures • Ordering in the absence of the Chef de Cuisine • Assist in maintaining and implementing efficient systems within the kitchen. • Assist in recipe development and dissemination • Conducting service daily including shift line ups, new menu roll outs, and evolving service and food standards • Proficiency in generally accepted sushi techniques/company standards • Sushi rice production and forming techniques in line with company standards. • Soy sauce production methodology, in line with company standards • Counter/ guest service (attitude of hospitality) • Fish storage and quality standards • General product storage and usage • Proficiency in Omakase style dining • Creating/maintaining monthly schedules for staff • Maintain clean and orderly restaurant and kitchen • Demonstrate proficiency in fish butchery • Demonstrate proficiency in forming nigiri • Assist Chef in implementing new and evolving service and food standards • Maintain a professional atmosphere with staff and supervisors inside and outside the establishment (limited outside interaction, no inappropriate personal relationships) • Conduct line up and reservation maintenance in the absence of the CDC one hour prior to guest arrival of the first seating (in most locations this will occur at 3:30 pm) • Maintain a positive, safe and enjoyable work environment.

 Compensation Details