Sous Chef

Graciela is a new Argentine tavern rooted in the warmth, generosity, and hospitality of Buenos Aires, led by Pablo Rivero of the internationally acclaimed Don Julio. At Graciela, we believe a great restaurant begins with its people. We are building a team and culture centered around genuine hospitality, respect for our craft, attention to detail, and a shared commitment to creating an exceptional experience for both our guests and our team.

Our kitchen is built around open-fire cooking and the traditions of the Argentine parrilla, celebrating exceptional ingredients with a simple and thoughtful approach. We work with carefully sourced vegetables, fish, and the highest-quality cuts of meat, allowing the quality of the product and the skill of our team to lead the way.

We are seeking an experienced Sous Chef to join our opening kitchen team. This is an opportunity to work closely with a highly skilled culinary team, deepen your knowledge butchery and Argentine techniques, and become part of a restaurant where craftsmanship and hospitality are equally valued.

Overview
The sous chef is the second‑in‑command of kitchen operations, responsible for executing the chef’s vision with precision, leading the brigade during service, and ensuring that all dishes—especially those prepared over open fire—meet the restaurant’s standards for flavor, technique, and presentation. This role requires deep technical skill in charcoal and wood‑fire cookery, strong leadership, and the ability to maintain calm, discipline, and consistency in a high‑intensity environment.

Job Responsibilities
•     Executes the chef’s vision and leads kitchen operations during service.
•     Manages all aspects of open‑fire cooking: fire building, heat zones, and ember control.
•     Trains cooks on fire technique, safety, and station discipline.
•     Oversees mise en place, prep lists, and daily production standards.
•     Runs the pass with precision, ensuring pacing, communication, and plating consistency.
•     Conducts tastings, quality checks, and recipe adherence across all stations.
•     Maintains DOH compliance, HACCP protocols, and fire‑safety procedures.
•     Manages inventory, ordering, waste control, and vendor communication.
•     Supports hiring, onboarding, scheduling, and performance development.
•     Contributes to menu development, R&D, and seasonal fire‑driven dishes.

Our Culture & Service Standards

At Graciela, hospitality extends beyond the dining room. We believe the way we work with and support one another directly affects the experience we provide our guests.

All team members are expected to:

• Treat colleagues with professionalism, generosity, and respect.
• Communicate clearly and contribute to a positive, collaborative working environment.
• Take pride in their station, ingredients, equipment, and the restaurant as a whole.
• Maintain the highest standards of cleanliness, organization, and personal appearance.
• Follow all company policies, procedures, and New York City Department of Health requirements.
• Approach each day with curiosity and a willingness to learn and improve.

What We're Looking For

• Professional butchery or culinary experience with strong protein-fabrication skills.
• Extensive knowledge of beef cuts and proper fabrication techniques.
• Strong knife skills.
• Experience working in a high-quality, fast-paced restaurant.
• Excellent organization and attention to detail.
• A team-oriented approach and respect for both the product and the people around you.
• An interest in Argentine cuisine, open-fire cooking is highly valued.

Physical Requirements

This position requires standing for extended periods and frequent bending, reaching, and movement throughout the kitchen. Team members must be able to frequently lift up to 25 pounds and occasionally lift up to 50 pounds, with or without reasonable accommodation.

What We Offer

• The opportunity to be part of the opening team at Graciela and help shape the culture of a new restaurant from the beginning.
• The opportunity to learn from Pablo Rivero and a team influenced by the hospitality and culinary traditions of Don Julio in Buenos Aires.
• Hands-on education in Argentine butchery, open-fire cooking, product sourcing, and other areas of the kitchen based on skill and interest.
• A workplace that values professional growth, craftsmanship, hospitality, and long-term development.
• Employee dining discounts.
• Company health-plan coverage after 90 days of employment, subject to plan eligibility.
• Participation in the company's transit benefit program.

Graciela is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive and respectful workplace for all members of our team.