Sous Chef

Sous Chef

Location: New York, New York

Schedule: Monday – Friday, evenings.

Compensation: $75,000-$95,000

About the Role

We’re looking for a hands-on Sous Chef to lead our evening kitchen with consistency, energy, and attention to detail. This is a Monday through Friday position focused on dinner service and closing, with the restaurant typically closing at 9:30 PM (later for private events). You’ll work alongside the Chef team to keep execution sharp, the line organized, and the team supported every shift. It’s a great fit for a strong cook-leader who wants a weekends-off schedule without stepping away from the line.

Responsibilities

• Run the line during evening service, ensuring every plate meets recipe, presentation, and timing standards
• Lead closing duties, including breakdown, cleaning, storage, and end-of-night checklists
• Support private events as scheduled, including prep, execution, and later closes
• Train, coach, and hold line cooks accountable to kitchen standards
• Monitor prep levels and communicate needs to the morning team
• Maintain food safety, sanitation, and labeling standards at all times
• Assist with inventory counts, product rotation, and waste control

Qualifications

• 2+ years of Sous Chef or strong Lead Line Cook experience in a high-volume, full-service kitchen
• Experience in Michelin, James Beard, fine dining, or private members club kitchens preferred
• Solid fundamentals across all stations, with the ability to step in anywhere on the line
• Calm, organized leader during busy service
• ServSafe certification (or ability to obtain)
• Availability for evening closes Monday through Friday, plus occasional private events