Required Years of Experience
1 year
Job Details
Sono is a 50-seat Korean–Italian restaurant in the East Village, blending traditional Italian techniques with Korean flavors and sensibilities. We focus on clean execution, seasonal ingredients, and a thoughtful dining experience in a refined yet approachable setting.
Position SummaryWe are seeking a disciplined and detail-oriented Line Cook to join our opening team. This role requires strong fundamentals, consistency under pressure, and a genuine interest in both Italian and Korean cuisines. You will be responsible for executing dishes with precision, maintaining station organization, and supporting a collaborative kitchen culture.
Key Responsibilities- Execute menu items with consistency, accuracy, and proper technique
- Set up and break down station efficiently for service
- Maintain cleanliness and organization of workstation at all times
- Follow recipes, prep lists, and plating standards as directed by the Chef
- Ensure proper food handling, storage, and sanitation standards (DOH compliant)
- Communicate clearly with kitchen team during service
- Assist with prep work including sauces, pasta, proteins, and mise en place
- Monitor inventory levels at your station and report shortages
- Maintain a sense of urgency while preserving quality
- 1–3+ years of experience in a professional kitchen (NYC experience preferred)
- Strong understanding of basic cooking techniques (knife skills, sauces, proteins)
- Experience with Italian cuisine, Korean cuisine, or both is a strong plus
- Ability to work cleanly, efficiently, and under pressure
- Strong attention to detail and pride in presentation
- Team-oriented mindset with good communication skills
- NYC Food Protection Certificate (or willingness to obtain)
- Experience with fresh pasta or sauce work
- Understanding of seasonal menu changes and ingredient handling
- Familiarity with high-volume yet quality-driven service
- Fast-paced, detail-driven kitchen
- Small team with high standards and strong collaboration
- Evening, weekend, and holiday availability required
- Competitive hourly wage (based on experience)
- Opportunities for growth within Sono / Moim Hospitality
- Potential for performance-based raises
At Sono, we value cooks who care deeply about their craft, respect ingredients, and take ownership of their station. This is a place for individuals who want to grow, contribute ideas, and be part of building something from the ground up.
Compensation Details
Compensation: Hourly ($18.00 - $23.00)
Benefits & Perks: Paid Time Off, Dining Discounts
Required Skills
Ability to work in a fast paced environment
Adaptability to Changing Menu Items and Ingredients
Collaboration Skills Within a Small Team
Commitment to Maintaining High Standards
Ownership of Personal Responsibilities in the Kitchen
Creativity in Contributing Ideas for Menu Development
Willingness to Learn and Grow Professionally
Attention to Food Safety and Sanitation Practices
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.
