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Required Years of Experience
3 years
Job Details
We are hiring a sous chefs for our new restaurant, Crevette. From the owners of Dame and Lord's, Crevette is a European seafood restaurant on a beautiful West Village corner.
We are looking for sous chefs who cook delicious food, can set up their stations on time, and have a positive attitude. We are not interested in clipboard chefs -- we are looking for team-oriented and intelligent individuals who love cooking.
The food at Crevette is seafood and vegetable focused. We draw inspiration from the cultures of the South of France and Spain -- think of long summers spent in Provencal vineyards, copper pots filled with bouillabaisse, generous bowls of freshly whipped aioli, chilled red wines and rocky cliffs with views of the Mediterranean. Tall, frosty glasses of gin & tonics, warm olives and small plates of shimmering anchovies in the clay-streaked town squares of the Basque country.
Our sous chefs will be responsible for the daily execution of menu items, and ensuring that the standards are maintained. We pride ourselves on maintaining good workplace cultures, displaying great hospitality to our guests and colleagues, and cooking delicious food, and we expect our staff to maintain and improve all elements of the restaurant. Working closely with the chef de cuisine, we expect sous chefs to keep morale high and encourage the team to be the best versions of themselves. The ideal candidate has several years of experience in a similar role (not a few months as a line cook somewhere).
There are 3 stations in the kitchen -- grill/roast, hot apps, and cold apps.
Our other restaurants, Dame and Lord's, have garnered local, national and international press attention and awards, including New York Times reviews, James Beard nominations, Food & Wine Best New Chef, Eater Best New Restaurant -- but most importantly are beloved by our peers and industry. The expectations for Crevette are very high, so we are looking for candidates who are excited by this and looking to overdeliver.
We are looking for sous chefs who cook delicious food, can set up their stations on time, and have a positive attitude. We are not interested in clipboard chefs -- we are looking for team-oriented and intelligent individuals who love cooking.
The food at Crevette is seafood and vegetable focused. We draw inspiration from the cultures of the South of France and Spain -- think of long summers spent in Provencal vineyards, copper pots filled with bouillabaisse, generous bowls of freshly whipped aioli, chilled red wines and rocky cliffs with views of the Mediterranean. Tall, frosty glasses of gin & tonics, warm olives and small plates of shimmering anchovies in the clay-streaked town squares of the Basque country.
Our sous chefs will be responsible for the daily execution of menu items, and ensuring that the standards are maintained. We pride ourselves on maintaining good workplace cultures, displaying great hospitality to our guests and colleagues, and cooking delicious food, and we expect our staff to maintain and improve all elements of the restaurant. Working closely with the chef de cuisine, we expect sous chefs to keep morale high and encourage the team to be the best versions of themselves. The ideal candidate has several years of experience in a similar role (not a few months as a line cook somewhere).
There are 3 stations in the kitchen -- grill/roast, hot apps, and cold apps.
Our other restaurants, Dame and Lord's, have garnered local, national and international press attention and awards, including New York Times reviews, James Beard nominations, Food & Wine Best New Chef, Eater Best New Restaurant -- but most importantly are beloved by our peers and industry. The expectations for Crevette are very high, so we are looking for candidates who are excited by this and looking to overdeliver.
Compensation Details
Compensation: Salary ($70,000.00 - $80,000.00)
Required Skills
Ability to Work Under Pressure
Strong Communication Skills
Attention to Detail
Creativity in Menu Development
Time Management Skills
Collaboration With Kitchen Staff
Adaptability to Changing Environments
Commitment to Quality and Excellence
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Seafood
Upscale Casual
Part of Affable Hospitality
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