Required Years of Experience
2 years
Job Details
Key Responsibilities:
- Assist the Head Chef and Executive Chef in planning and directing food preparation and culinary activities.
- Oversee kitchen staff and ensure they adhere to food safety and hygiene standards.
- Collaborate with the Head Chef to develop new menu items and seasonal offerings.
- Monitor inventory levels and assist in ordering and purchasing ingredients.
- Ensure consistent quality and presentation of dishes.
- Train and mentor junior kitchen staff, fostering a positive and productive work environment.
- Manage kitchen operations in the absence of the Head Chef.
- Assist in maintaining kitchen equipment and ensuring it is in good working order.
- Participate in menu tastings and contribute creative ideas for menu development.
- Handle any kitchen-related issues promptly and efficiently.
Qualifications:
- Proven experience as a Sous Chef or in a similar role in a high-volume kitchen.
- Culinary degree or equivalent experience preferred.
- Strong knowledge of cooking techniques, ingredients, and kitchen equipment.
- Excellent leadership and communication skills.
- Ability to work in a fast-paced environment and handle pressure with grace.
- Strong organizational skills and attention to detail.
- Passion for culinary arts and a commitment to continuous learning and improvement.
- Flexibility to work evenings, weekends, and holidays as needed.
- Spanish Speaker a plus
Compensation Details
Compensation: Salary ($65,000.00 - $75,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program, Potential for Growth within the company
Required Skills
Creativity
Problem Solving
Time Management
Adaptability
Stress Management
Interpersonal Skills
Conflict Resolution
Quality Control
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Middle Eastern, Mediterranean
Casual Dining, Fine Dining
Part of Chef Driven Restaurant Group
Dagon, an exciting new restaurant on Manhattan’s upper west side is named for the Phoenician and Philistine god of agriculture and the earth, and features cuisine from “somewhere in the Mediterranean.”
Chef Partner Ari Bokovza, most recently of Claudette, and who is of Israeli heritage, feels that the Mezze, and small plates selections are the soul of the restaurant with items such as Sasso Chicken Liver with mustard seeds, date syrup, crispy shallot and baharat; Roasted Beets with horseradish yogurt, fried chickpeas, and crispy beef tongue; Charred Eggplant with buttermilk vinaigrette, tomato jam, and shabazi bread crumbs, and Shishbarak: Lebanese mushroom filled dumplings, with warm yogurt, pine nuts, and spicy herb sauce. Kubaneh, and Jerusalem Bagel are homemade, and there is a section of creative salads and entrees including Levantine “Caesar” with tahini anchovy dressing, parmesan, fried chick peas, toasted sesame, and anchovy tempura; Harissa BBQ Chicken with potato sumac puree, local greens, and Whole Roasted Branzino cooked over charcoal, with preserved lemon butter, and celery root.
Inspired by his Tunisian and Israeli family heritage, Ari Bokovza’s culinary style celebrates the rich flavors of the Mediterranean while maintaining a respect for individual ingredients. Bokovza trained throughout Europe, learning the techniques and philosophies of some of the finest chefs, culminating at the Michelin-starred El Racó d’en Freixa in Barcelona, Spain. Bokovza then enhanced his culinary repertoire by spending summers in Israel, where he further enhanced distinct flavor profiles from the influences of the Middle East and North Africa, for which he has become recognized for.
Here in the U.S. Bokovza has worked at some of the most notorious restaurants in New York including Union Square Cafe, Picholine, The Standard Grill, and The Modern. He later went on to serve as Executive Chef at The Harrison, Claudette, and BoBo, as well as the Culinary Director of Carlos Suarez’s Casa Nela Group, before joining the team at Dagon.
Awards / Distinctions
2025
