Sous Chef

About Meadow Lane 

Meadow Lane is a gourmet prepared foods market coming to Tribeca in 2025, focused on organic, high-quality culinary offerings. Our store will carry an expansive menu of delicious prepared foods made fresh from our on-site kitchen. All menu items will be available grab-and-go style, to fit the fast pace of NYC while satisfying New Yorkers’ needs for delicious, healthy, and nutritious food in a beautiful environment.

Our partnerships with local, sustainable farms will bring a variety of fresh farm produce under one roof, saving our shoppers a trip to the farmers market and connecting more small farms with the NYC customer. Our beverage program consists of a coffee, tea, and matcha bar, organic smoothies, and a menu of organic juices. Fresh pastries and other sweet and savory treats will be available for takeaway.

Meadow Lane will stock a curated assortment of snacks and dry goods brands, along with household staple items. We have selectively chosen brands in a handful of categories to bring exclusive collaborations to Meadow Lane. In our floral studio, bespoke specialty floral arrangements will be designed each day for custom orders, events, hospitality and fashion partnerships, and weekly floral house accounts.

Sous Chef – Roles and Responsibilities

Meadow Lane is seeking a talented, experienced, and passionate Sous Chef to join our culinary team. The Sous Chef will play a critical leadership role in executing Meadow Lane’s high standards for quality, consistency, and cleanliness in our kitchen. As the second-in-command to the Executive Chef, this individual will oversee day-to-day kitchen operations, support and mentor team members, and help ensure a seamless production of our gourmet prepared foods program.

Our menu features organic, seasonal, and locally sourced ingredients, crafted daily into fresh, flavorful, and nourishing meals. The ideal candidate brings a refined palate, strong kitchen management skills, and the ability to balance hands-on cooking with team supervision and operational planning.

Key Responsibilities

• Lead and participate in the preparation and cooking of all menu items, following established recipes and Meadow Lane quality standards.
• Supervise line and prep cooks, assigning tasks, overseeing performance, and ensuring consistency and efficiency across all stations.
• Maintain the highest standards of food safety and sanitation, ensuring compliance with all DOH, OSHA, and company policies.
• Collaborate with the Executive Chef on menu execution, production schedules, and station organization to ensure timely service.
• Maintain a clean, stocked, and organized kitchen; ensure proper storage, labeling, and rotation of ingredients.
• Conduct visual inspections and taste tests to ensure every dish meets Meadow Lane expectations before service.
• Train and mentor culinary team members, providing daily feedback, guidance, and support to ensure growth and performance.
• Assist with inventory management, receiving deliveries, checking orders, and ensuring accurate storage procedures.
• Monitor and maintain par levels for prep items, mise en place, and station supplies.
• Communicate clearly with front-of-house and retail teams to ensure alignment across departments.
• Participate in hiring, onboarding, and performance evaluations for kitchen staff.
• Act as the kitchen leader when the Executive Chef is not present.
• Attend and contribute to all scheduled shifts, team meetings, and trainings.
• Support crisis or issue resolution in real-time, ensuring minimal disruption to operations or service.
  
  

Qualifications & Skills

• 3+ years of experience in a professional kitchen, including supervisory or sous chef experience.
• Strong knowledge of culinary fundamentals, food handling, sanitation protocols, and kitchen safety.
• Excellent knife skills and ability to work across multiple stations and prep tasks.
• Effective communication, leadership, and organizational skills.
• Ability to multitask and remain calm and focused in a fast-paced kitchen environment.
• Creative and collaborative spirit, with an eye for seasonal menu development and presentation.
• Financial literacy and understanding of food cost, waste reduction, and inventory control are a plus.
• Passion for seasonal, organic ingredients and commitment to Meadow Lane’s culinary mission.

• Attention to detail and high-quality standards.
• Team-building and training capabilities.
• Strong time management and adaptability.
• Health and safety awareness with commitment to cleanliness.
• Excellent interpersonal skills and collaborative mindset.
• Customer service orientation, especially in open kitchen or guest-facing environments.

Physical Requirements / Working Conditions

• Must be able to lift up to 50 lbs.
• Standing/walking 6–8 hours per shift.
• Frequent bending, twisting, squatting, reaching, grasping, pushing, and pulling.
• Exposure to hot and cold environments: <32°F (freezer), 32–40°F (refrigeration), >90°F (kitchen line).
  Use of kitchen tools and equipment including knives, ovens, blenders, and cleaning supplies.
• Comfortable working in both wet and dry kitchen conditions.
• May require use of ladders and FDA-approved cleaning agents.