Sous Chef

We are preparing to open a European-American restaurant in Woodcliff Lake, New Jersey, guided by the seasons and by the belief that simplicity and effort are inseparable. Our cooking is grounded in classical technique—focused on exceptional ingredients, precise preparation, and an uncompromising respect for craft.

Our team comes from kitchens shaped by rigorous standards, thoughtful technique, and the kind of culinary environments where discipline, precision, and creativity are equally valued. The space reflects the same philosophy: walnut, stone, and copper shaping a warm, understated dining room and back patio built for unhurried meals and focused creativity.

We’re seeking a Sous Chef to join our opening team and help bring this vision to life. This role is hands-on, deeply collaborative, and central to building the systems, culture, and standards that will define the kitchen.

You will work to execute menu development, maintain consistency, train cooks, and uphold the discipline and craftsmanship that the restaurant is built on. This position is ideal for someone who values precision, thrives in an organized creative environment, and wants to help shape a new kitchen from the ground up.

KEY RESPONSIBILITIES

• Kitchen Operations & Execution
• Lead the line with composure, speed, and intention during service.
• Ensure every dish meets the restaurant’s standards for seasoning, temperature, technique, and presentation.
• Uphold and enforce all prep systems, recipes, station organization, and labeling.
• Maintain meticulous cleanliness and organization across all workspaces.
• Oversee ordering, inventory, and waste management with accuracy.

• Training & Leadership
• Train cooks on technique, consistency, and pace.
• Model a culture of discipline, curiosity, and pride in craft.
• Communicate clearly and collaborate closely with ownership and FOH leadership.
• Support onboarding, scheduling, and daily pre-service organization.

• Standards & Systems
• Maintain all DOH, HACCP, and food safety procedures with exactness.
• Support development of prep lists, station guides, production schedules, and opening/closing procedures.
• Assist in menu R&D, tasting, and refinement processes.

• 2–3 years of experience in high-caliber, technique-driven kitchens (Michelin-level or equivalent standards preferred).
• Strong foundation in classical technique and modern American or European cooking.
• Ability to lead calmly in high-pressure, detail-driven environments.
• Excellent communication and organizational skills.
• Full availability, including nights and weekends.
• Passion for ingredients, seasonality, and continuous learning.

BENEFITS

• Paid sick and personal time.
• Dining discounts.
• Health insurance package offered.
• Employee Assistance Program.
• The opportunity to build an opening kitchen from the ground up alongside an invested, detail-driven leadership team.

We are an equal opportunity employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

Join us as we open our doors and build something lasting - a restaurant defined by discipline, generosity, and quiet craft.