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Sous Chef
Kabinett
125 Northampton Street, Easton, PA
Kabinett hiring Sous Chef in Easton, PA

Kabinett hiring Sous Chef in Easton, PA

KabinettMore Info

Full Time • Salary/Hourly ($60k - $70k)
Expired: Jan 9, 2025

Sorry, this job expired on Jan 9, 2025. Below are other jobs that may be of interest to you.

Required Years of Experience

6+ years


Job Details

Lecker Hospitality—operators of Kabinett and Tucker Garage + Grocery in downtown Easton, PA—is looking for a sous chef with recent hands-on experience in a small independent restaurant driven by creativity and innovation.

Kabinett is a wine-centric fine dining spot voted Best New Restaurant, Best Wine List, and Most Innovative Cuisine in the 2023 & 2024 Morning Call Readers’ Choice Awards; we picked up a 2024 Wine Spectator Best of Award of Excellence for our wine list. Kabinett opened 2 years ago with a vision to create an exciting and upscale dining and wine destination in the Lehigh Valley, only 90 minutes away from NYC and Philly. 

Kabinett showcases seasonal, elegant, and well-executed plates that draw from an international palate including Europe, the Mediterranean and Southeast Asia; we are driven by wine and all the flavors and textures that go with it. Reflecting our roots, Tucker is a casual Aussie café with a roster of unique baked goods, salads, and sandwiches by day and a German beer hall by night with an attached wine store, general store, and seasonal beer garden launching in spring 2025.

We are a small, collaborative, inclusive team rather than an old-school kitchen brigade who believes the value in everyone’s ideas and shared experiences, and a learning and teaching environment across all stations in the kitchen. We believe that every person–from the head chef to the host, the line cooks to the dishwasher–plays a critical role and because of this we split tips evenly between the front and back of house. We want this pay structure to promote a profoundly positive team environment where everyone is valued and lifted up.

Sous chef
We are seeking a sous chef to support our head chef and team across our two adjacent venues. Responsibilities include:

- Developing and executing seasonal menus, monthly wine dinner menus, and event menus
- Ensuring the kitchen operates to a high standard of organization, process, and cleanliness
- Producing consistently high-quality dishes 
- Maintaining a positive, professional and collaborative environment and team culture
- Maintaining inventory and ordering where necessary  


Compensation Details

Compensation: Salary/Hourly ($60,000.00 - $70,000.00)

Benefits & Perks: Health Insurance, Paid Time Off, Dining Discounts


Required Skills

Hands on Experience in a Small Independent Restaurant

Creativity and Innovation in Culinary Skills

High Standard of Organization, Process, and Cleanliness in the Kitchen

Positive, Professional, and Collaborative Team Management

Inventory Management

Advanced Knife Skills

Food Preparation

Quality Control

Read more


View Job Description

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Part of Lecker Hospitality LLC

Kabinett is an intimate 45-seat restaurant with Aussie and Bavarian roots and a seriously good wine list at its heart. Awarded a 2024 Wine Spectator Best of Award of Excellence for its wine list and voted 2023's Best New Restaurant, Best Wine List, and Most Innovative Cuisine in The Morning Call's Reader's Choice Awards, our international menu leans into all things that pair well with wine. This broad global palate extends to our wine list, which showcases an exciting range of Australian, German, European, and coveted international bottles.

The duo behind Kabinett is Melanie Hansche and Jason Hoy, expat Australians (and also one German) who have called downtown Easton home for the last eight years. Jason is a restaurateur and fine wine pro with over 30 years’ experience in hospitality and fine wine retail, wholesale, importing, and marketing in Australia and Europe. Melanie is a journalist who has worked for over 24 years in magazine and cookbook publishing as a food writer and editor. Her main hustle is as FOOD & WINE magazine’s deputy editor.