Required Years of Experience
3 years
Job Details
Sono is a Korean-Italian restaurant in the East Village focused on seasonal ingredients, handmade pasta, refined yet approachable hospitality, and a collaborative kitchen culture. We are looking for a passionate and organized Sous Chef to support daily kitchen operations and help lead the team with professionalism, consistency, and integrity.
Position SummaryThe Sous Chef works directly with the Executive and Chef de cuisine to oversee kitchen operations, maintain food quality and consistency, manage prep and service execution, and support team development. This role requires strong leadership, attention to detail, and the ability to perform in a fast-paced, high-standard kitchen environment.
Responsibilities- Lead and supervise line cooks, prep cooks, and dish team during service
- Ensure consistency, quality, and presentation of all menu items
- Manage prep production, station setup, and service execution
- Train and mentor kitchen staff on recipes, techniques, cleanliness, and standards
- Monitor food safety, sanitation, and DOH compliance
- Assist with ordering, inventory management, and receiving deliveries
- Help control food cost, waste, and labor efficiency
- Maintain a clean, organized, and professional kitchen environment
- Step into any station as needed during service
- Support menu development, tastings, and seasonal changes
- 3+ years of experience in a leadership kitchen role
- Strong understanding of pasta, butchery, sauce work, and modern cooking techniques
- Experience in high-volume and detail-oriented service environments
- Ability to lead calmly under pressure
- Strong communication and organizational skills
- NYC DOH Food Protection Certificate preferred
- Availability for nights, weekends, and holidays
- Passion for hospitality, teamwork, and continuous improvement
- Competitive salary based on experience
- Growth opportunity within a developing restaurant group
- Paid time off based on tenure and company policy
Compensation Details
Compensation: Salary ($75,000.00 - $80,000.00)
Benefits & Perks: Paid Time Off
Required Skills
Ability to work collaboratively in a team environment
Adaptability to Changing Kitchen Demands
Problem Solving Skills in High Pressure Situations
Time Management Skills
Creativity in Menu Development
Mentorship and Coaching Abilities
Attention to Food Presentation and Aesthetics
Knowledge of Food Safety Regulations
Read more
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Sono, the first of its kind Korean-Italian trattoria, is opening in NYC's East Village in March 2026. The brainchild of Chef Sechul, whose résumé includes some of New York City’s most celebrated kitchens, including Gramercy Tavern (one MICHELIN Star), Oiji Mi (one MICHELIN Star), Maialino (worked under Danny Meyers), and, most recently, Ddobar (worked alongside Jiho Kim), where he serves as Chef and Partner.
Meaning “I am” in Italian, Sono is rooted in his Korean upbringing and shaped by years spent cooking in Italian kitchens. The menu follows the framework of a classic Italian trattoria, with handmade pastas and shared plates, subtly infused with Korean ingredients and sensibilities that reflect the cultural overlap between the two cuisines. While the two cuisines naturally overlap in their love of noodles, alliums, and seafood-rich peninsula cultures, Chef Yang finds the most excitement in exploring where they differ.
