Junior Sous Chef

About the Role

We are a unique dual-concept destination in Midtown Manhattan: a fast-paced classic New York deli in the front and an intimate, high-end speakeasy in the back.

We are seeking a Junior Sous Chef to join our culinary management team. This is a hands-on, working leadership role you will be on the line during peak service, setting the pace, upholding quality, and driving strong kitchen culture.

Key Responsibilities

• Line Leadership: Lead from the front during peak service, modeling teamwork, speed, and clear communication.
  

• BOH Team Coordination: Utilize fluent Spanish to communicate, train, and manage daily line and prep staff effectively.
  

• Quality Control & Plating: Maintain high standards for food quality, presentation, and consistency across both concepts.
  

• Staff Mentorship: Train existing line cooks on prep efficiency, new recipe execution, and elevated plating techniques.
  

• Kitchen Operations: Assist with inventory count, daily prep sheets, ordering, and food-waste control.
  

• DOHMH Compliance: Maintain strict sanitation and food safety standards to ensure 100% compliance with NYC health codes.
  

Qualifications & Requirements

• Experience as a Lead Line Cook, Station Chef, or Junior Sous Chef in a high-volume NYC kitchen.
  

• Bilingual English/Spanish is required for daily team management.
  

• Solid operational knowledge of NYC DOHMH food safety standards.
  

• Systems-oriented approach to prep lists, station setup, and waste reduction.
  

Compensation & Benefits

• Pay: $23.00 / hour + Guaranteed Overtime (Typical week: 45 50 hours)
  

• Clear path for growth and promotion as our concepts expand
  

• Staff meals and employee discounts