Required Years of Experience
2 years
Job Details
About the Role
We’re seeking an experienced Sous Chef to join our team at Shmone. Any
specialization or formal culinary training is appreciated as long as you’re a hard worker
with a great attitude. We’re looking for rockstars to join our team for the long run. While
you must be comfortable working independently, you must also appreciate a strong
team environment and interacting with our guests. We support a culture of promoting
from within and are seeking the right candidate who also shares our values.This is a
full-time position with an ASAP start date. 1-2 years of experience as a Sous Chef
required; 5 years of kitchen experience required.
Responsibilities
●Manage a station from prep to service
●Manage inventory and suppliers, including placing orders
●Work with the chef and kitchen team to memorize and execute basic meal prep
procedures
●Ensure that all food prep and storage areas and kitchen station meet regulation
cleaning standards
●Maintain a high level of professionalism during service (i.e. interact with guests,
cook beautiful food with grace, keep your station spotless, etc.)
●Interact directly with guests in a warm and welcoming way, our open kitchen
invites conversation, curiosity and connection (this is a must!)
●Share your culinary knowledge and passion with guests, helping to tell the story
of the food, ingredients and inspiration behind the dishes
●Collaborate with the team to create new dishes, keeping local produce and
season in mind
●Adhere to restaurant closing procedures
Skills & Requirements
●Minimum 2 years of experience as a sous chef
●Minimum 5 years of experience cooking in a high volume kitchen
Food Handler’s license from New York
●Leadership experience or natural leadership ability
●Strong knife skills (must own your own knives)
●Knowledge of food safety guidelines
●Experience working in a fast-paced, upscale environment
●Experience with a variety of kitchen tasks preferred
●Ability to manage a station from prep to service
●Desire to have fun and join a unique kitchen team. As part of the open kitchen,
chefs contribute to the atmosphere and guest experience
●Must be receptive to constructive criticism and performance feedback
●Must be professional, enthusiastic, and excited about our food, brand and story
At Shmoné, Executive Chef Eyal Shani offers a fresh concept to New York City. This intimate restaurant takes a highly seasonal, thoroughly market-driven approach to products and ingredients, with dishes evolving and appearing as their ingredients ripen and age. One evening's dishes may center around just-to-market spring vegetables, while menus mere days later might be built around an unexpectedly robust haul from local seas. Shmoné offers a tabula rasa for our chefs to follow their hearts and indulge their inspirations, while interacting directly with guests in a tandem performance. This is the impetus behind Shmoné, an intimate, ever-evolving culinary experience powered by the dynamismthat Eyal Shani has become known for. Shmoné's dishes reflect a blend of influences from his Jerusalem upbringing and culinary journey. In 2023, Shmoné earned a Michelin star and retained the star in 2024.
Compensation Details
Compensation: Salary ($75,000.00 - $85,000.00)
Benefits & Perks: 401k, Commuter Benefits, Potential Bonuses, Dining Discounts
Required Skills
Ability to Work Independently
Strong teamwork skills
Excellent Communication Skills
Adaptability to Changing Environments
Creativity in Dish Creation
Attention to Detail
Customer Service Orientation
Time Management Skills
Read more
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Mediterranean, Israeli, Moroccan
Casual Dining, Upscale Casual
Part of The Good People Group
SHMONÉ is a fitting name for the newest New York City restaurant from Israeli chef Eyal Shani. Pronounced “shmo-neh” – with the emphasis on “neh” – shmoneh means ‘eight’ in Hebrew. This makes perfect sense – considering the restaurant is located on Eighth Street in the heart of Greenwich Village. Set in a former sushi spot, SHMONÉ arrives in New York after the celebrated success of more than 40 Shani-helmed eateries across the globe. Starting with the seafood-focused Oceanus in his hometown of Jerusalem more than 30 years ago, Shani has established himself as the world’s leading proponent of contemporary Israeli cuisine.
The arrival of SHMONÉ builds off of Shani’s already expansive New York City restaurant portfolio, which includes the vibrant eateries HaSalon, Miznon, North and his most recent, Naked Tomato in Hudson Yards. While SHMONÉ's seasonal, market-driven, neo-Levantine menu is rooted in Shani’s core culinary values, the restaurant is wholly unique and original. For one thing, SHMONÉ is far more modestly-sized than Miznon or HaSalon — which feature grand proportions suitable for the after-hours dance parties that often erupt amid their tables. The restaurant has room for a mere 50 seats — far more intimate than most Eyal Shani outposts. “SHMONÉ will break all the rules about how people think about my restaurants,” says Chef Eyal Shani. “What’s really unique about SHMONÉ for me is that it’s such a small-sized restaurant. We see SHMONÉ as sort of a middle ground between the exuberance of HaSalon and our street food-styled restaurant, Miznon.”
Awards / Distinctions
20242023
