Chef de Cuisine (CDC) – With Others Brooklyn
Williamsburg, Brooklyn
Who we are
With Others is a neighborhood wine bar in Williamsburg with a menu built around seasonal ingredients, thoughtful wines, and a fun, community-first vibe. Our food program is creative but unfussy - European Bistro leaning menu designed to pair well with a bottle or glass of wine.
We collaborate with guest chefs, host pop-ups, and treat the kitchen as a living, evolving project rather than a fixed menu. We’re a small, tight-knit team that values hospitality, curiosity, and doing things the right way. This is a great role for someone who wants real creative input, ownership over a program, and a collaborative environment—not a corporate kitchen or a faceless brigade.
Who we’re looking for
We’re rounding out our team with a natural leader who works well with a small team, and takes pride in responsibility and execution. You might be new to the Chef de Cuisine title, but you’re definitely not new to running a line, leading a team, or owning a station at a high level.
This role is ideal for someone coming from a senior kitchen position and ready to step into a CDC role with real autonomy and creative influence.
Day to day
The CDC at With Others runs the day-to-day kitchen operations and works closely with ownership to execute the culinary vision.
This includes:
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Creating an evolving seasonal menu
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Leading daily service and coordinating prep & mise en place
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Placing weekly orders and managing vendor relationships
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Overseeing inventory, food costs, and waste minimization
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Managing par levels and maintaining clean, organized systems
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Executing pop-ups, guest chef nights, and special events
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Hiring, training, and mentoring a small kitchen team (2 line cooks + 1 porter)
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Maintaining consistent quality, timing, and plating standards
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Ensuring full compliance with NYC DOH protocols and food safety standards
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Working each station of the line as needed
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Collaborating closely with ownership and the GM on events, programming, and guest experience
Requirements
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Minimum 2 years in a similar kitchen leadership role (highly preferred)
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Strong knife skills, fish & meat butchery fundamentals
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Organization and recipe comprehension
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Ingredient knowledge and seasonality awareness
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Experience with ordering and inventory systems
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Confidence using email, Google Sheets/Excel, and similar tools
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Team player with a positive attitude
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Strong interest in driving rotating menu development
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Good work ethic, calm service presence, and positive attitude
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Experience with food costing / COGS management a plus
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NYC Food Handler’s License (required)
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Ability to help develop training systems for new hires
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Comfortable executing high-volume service
Compensation & perks
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Salary range: $80,000 DOE, plus opportunity for quarterly bonuses.
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1 week paid time off and sick leave
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Real creative input into the menu and food programming
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Opportunity to grow with a small, ambitious, quality-driven business
Please email your resume and a short intro/cover letter to [email protected]
