About Le Veau d'Or
Le Veau d’Or is one of New York’s most storied French restaurants, with roots stretching back to 1937. Riad Nasr and Lee Hanson — the team behind Frenchette — took over the restaurant and have restored it with the same commitment to classic French cooking that defined the original. The kitchen is operating at a high level, honoring the tradition of the house while running a tight, professional brigade. This is a serious restaurant with serious food.
The Role
We’re looking for an Executive Sous Chef who is deeply rooted in classic French technique and ready to help lead the kitchen day to day. You’ll work directly with the Chef de Cuisine and the Culinary Director to maintain standards, drive consistency, and develop the team. This role is as much about teaching and holding the line as it is about cooking.
What You’ll Do
- Run the kitchen in the absence of the Chef de Cuisine — service, prep, and everything in between
- Maintain classical French technique across every station and every plate
- Lead and develop a brigade that takes craft seriously
- Own mise en place standards, station organization, and pars
- Work with the CDC and Culinary Director on menu development and seasonal adjustments
- Manage day-to-day ordering, receiving, and inventory in coordination with the Chef de Cuisine
- Hold the pass during service and ensure every plate that leaves the kitchen is right
- Help onboard and train new kitchen staff and hold existing staff to a high standard
- Contribute to a kitchen culture built on precision, professionalism, and mutual respect
What We’re Looking For
- Extensive hands-on experience in classic French cooking — sauces, charcuterie, classical preparation, proper technique across all stations
- A background in high-volume or fine dining kitchens where standards were non-negotiable
- Experience in a sous chef or senior chef de partie role, ideally in a French or classically trained kitchen
- Strong organizational skills and the ability to manage a brigade with confidence and clarity
- Someone who leads by doing — on the line, in the walk-in, through service
- Fluency in kitchen French is a plus; fluency in kitchen standards is a requirement
- A genuine investment in the work, the food, and the people around you
2025
2025
