Sous Chef

Lei Wine Bar is an acclaimed Chinese wine bar in New York City known for its thoughtful seasonal cooking and curated wine program. Since opening, Lei has earned national and local recognition, including being named a semifinalist for the James Beard Award for Best New Restaurant and receiving two stars from The New York Times.

Our menu focuses on refined yet approachable Chinese dishes found across the family dinner table. The dishes are built around seasonal ingredients and are paired with a dynamic wine list that highlights both classic and emerging producers. The wine bar is built on collaboration, curiosity, and a commitment to high standards without sacrificing warmth and hospitality.

We are seeking a Sous Chef who is passionate about cooking, excited to contribute creatively, and eager to help lead a small but ambitious kitchen team.

The Sous Chef works closely with the Chef to manage daily kitchen operations, maintain quality and consistency, and support the continued growth of Lei’s food program. This role is both operational and creative, requiring strong leadership on the line as well as organization behind the scenes. The ideal candidate thrives in a detail-oriented kitchen, takes pride in mentorship, is interested in learning about Chinese ingredients and cooking methods, and enjoys working with seasonal products in a collaborative environment.

Kitchen Leadership

• Assist in managing daily kitchen operations and service

• Lead and support the line during service

• Train, mentor, and develop line cooks and prep cooks

• Foster a positive, professional, and respectful kitchen culture

Food Quality & Menu Development

• Maintain consistency and quality of all dishes and in house recipes

• Assist with seasonal menu development and specials

• Ensure proper execution, plating, and prep standards

Operations

• Support ordering, receiving, and inventory management

• Help manage food costs and reduce waste

• Oversee prep and order lists and daily kitchen organization

Sanitation & Compliance

• Maintain all NYC Department of Health standards

• Ensure safe food handling and storage practices

• Uphold kitchen cleanliness and organization at all times

• 3+ years of professional kitchen experience

• Previous leadership experience as a Sous Chef or senior line cook, NYC preferred

• Strong foundation in seasonal, ingredient-driven cooking

• Experience in small, high-quality restaurants preferred

• Strong organizational and communication skills

• Ability to lead by example in a fast-paced service environment

• NYC Food Handlers License

• Interest in learning about Chinese ingredients and cooking techniques

What We Offer

• Competitive salary based on experience

• MEC healthcare plan after 3 months

• Collaborative and creative kitchen environment

• Dining benefits

• Paid time off and sick days

When applying, please submit your resume as well as a short introduction describing your experience and interest in joining the team at Lei Wine.