Job Title: Sous Chef
Location: New Museum (Bowery, Manhattan)
Reports To: Chef de Cuisine / Executive Chef
About the Role
The Sous Chef is a key culture carrier and operational leader in the kitchen—supporting service execution, training, prep systems, quality control, and cleanliness. This role requires strong standards, clear communication, and an ability to lead by example
Who You Are
You’re a skilled cook and a steady leader—organized, calm, and serious about systems. You enjoy training others and keeping the kitchen running smoothly.
- 3–6+ years professional kitchen experience; 1–2+ years in a leadership role preferred
- Strong station fundamentals and service leadership
- Excellent sanitation and food-safety practices; allergy-aware execution
- Inventory/ordering and prep-par management experience a plus
- Strong communication and coaching skills
- Full availability, including nights/weekends
Responsibilities
- Lead service execution: expo support, station support, pacing, and quality control
- Train cooks and prep team on technique, recipes, plating, and station standards
- Maintain prep systems: pars, batch recipes, labeling/dating, waste reduction
- Ensure DOH-level cleanliness and safe kitchen practices at all times
- Assist with scheduling, labor efficiency, and performance feedback as needed
- Collaborate on menu changes, specials, and event execution
