Sous Chef

We are looking for Sous Chefs to join and help lead our team as we strive to the next world-class culinary destination right here in the West Village!
The Sous Chef will lead and manage all restaurant operations following the leadership of Chef/Partner Doug Brixton to offer a Michelin-level culinary experience. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our team. 

You will be expected to:

• Manage the line efficiently.
• Ensure all stations are stocked correctly.
• Quality control: Ensure the food is always fresh and up to standard.
• Maintain a clean and organized kitchen environment.
• Follow food safety and hygiene protocols to ensure compliance with health regulations.
• Collaborate with kitchen staff to coordinate orders and ensure timely service.
• Work with our Executive Chef to create innovative and authentic menus.  
• Prepare ingredients and assist in food production following recipes and restaurant guidelines.
• Develop a team of leaders that are prepared and qualified to move upward in the organization.  
• Clearly define expectations and hold individuals accountable. 
• Provide both positive and constructive feedback to the team in a timely manner and documented when appropriate.
• Delegate responsibilities appropriately and fairly to develop and coach the team.  

Skills & Knowledge:
The position requires a minimum of 2+ years of sous chef experience and 6+ years of kitchen experience.
Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required.
Requires developed communication skills, both verbal and written.
Most tasks are performed independently or in a team environment with the employee acting as a team leader.
Ability to maintain compliance with all local, state and federal laws and regulations.
Ability to supervise, train and motivate multiple levels of employees.
Ability to assess/evaluate other employees’ performance in a fair and consistent manner.
Basic knowledge of kitchen management.

This position will spend 100% of the time standing or walking.
Must be able to stand and exert well-paced mobility for up to 12 hours in length.