Sous Chef

The Sous Chef role is an opportunity to contribute to one of New York’s most distinctive dining environments, where French gastronomy meets the craftsmanship and artistry of Roman and Williams. At La Mercerie, the kitchen is not separate from the dining room or the adjacent Guild, it is part of a complete ecosystem where cuisine, design, and retail intersect. The Sous Chef will play a vital role in bridging tradition and innovation, supporting the Executive Chef and Executive Sous Chef in leading the brigade, and ensuring that every dish served reflects the soul of La Mercerie: refined, elegant, and deeply connected to the larger cultural experience.

As Sous Chef, you will oversee the daily operations of the kitchen in collaboration with senior culinary leadership, while serving as an inspiring presence for the back-of-house team. You will balance discipline with creativity, ensuring each plate is executed with precision, every station is organized and safe, and the culinary team is motivated to uphold the traditions of French cuisine while embracing innovation. This role requires strong leadership on the floor, cross-functional collaboration with retail and hospitality teams, and a passion for elevating both craft and guest experience.

Key Responsibilities

• Supervise daily food preparation, cooking, and plating, ensuring every dish reflects French culinary traditions with precision and artistry.

• Lead, train, and support the brigade to maintain consistency, efficiency, and discipline across all kitchen stations.

• Maintain the highest standards of organization, cleanliness, and food safety in the kitchen.

• Collaborate with the Executive Chef and Executive Sous Chef on seasonal menu development, specials, and signature dishes.

• Work in partnership with the retail and Guild teams to align menu offerings with the larger Roman and Williams vision.

• Oversee inventory, ordering, and product quality, assisting in managing food costs while preserving excellence and sustainability.

• Step into leadership responsibilities in the absence of senior chefs, ensuring continuity of operations and culture.

• Contribute to an environment where culinary tradition, craftsmanship, and innovation exist side by side.

Preferred Qualifications

• Culinary degree or equivalent professional training.

• At least 3 years of culinary experience, with 1 or more in fine dining French cuisine.

• Solid foundation in classic French techniques and seasonal, high-quality ingredients.

• Versatility across kitchen stations, with the ability to adapt quickly to the pace of service.

• Strong leadership and communication skills with a collaborative, disciplined approach to team development.

• ServSafe or HACCP certification preferred.

• A passion for French gastronomy, design, and the blending of culinary and cultural expression.