Chef de Cuisine

Chef de Cuisine (CDC) – With Others Brooklyn
Williamsburg, Brooklyn

Who we are
With Others is a neighborhood wine bar in Williamsburg with a menu built around seasonal ingredients, thoughtful wines, and a fun, community-first vibe. Our food program is creative but unfussy - European Bistro leaning menu designed to pair well with a bottle or glass of wine.

We collaborate with guest chefs, host pop-ups, and treat the kitchen as a living, evolving project rather than a fixed menu. We’re a small, tight-knit team that values hospitality, curiosity, and doing things the right way. This is a great role for someone who wants real creative input, ownership over a program, and a collaborative environment—not a corporate kitchen or a faceless brigade.

Who we’re looking for
We’re rounding out our team with a natural leader who works well with a small team, and takes pride in responsibility and execution. You might be new to the Chef de Cuisine title, but you’re definitely not new to running a line, leading a team, or owning a station at a high level.

This role is ideal for someone coming from a senior kitchen position and ready to step into a CDC role with real autonomy and creative influence.

Day to day
The CDC at With Others runs the day-to-day kitchen operations and works closely with ownership to execute the culinary vision.

This includes:

• Creating and evolving a seasonal small-plates menu

• Leading daily service and coordinating prep & mise en place

• Placing weekly orders and managing vendor relationships

• Overseeing inventory, food costs, and waste minimization

• Managing par levels and maintaining clean, organized systems

• Executing pop-ups, guest chef nights, and special events

• Hiring, training, and mentoring a small kitchen team (1 line cook + 1 porter)

• Maintaining consistent quality, timing, and plating standards

• Ensuring full compliance with NYC DOH protocols and food safety standards

• Collaborating with a chef consultant on R&D and new menu development

• Working each station of the line as needed

• Collaborating closely with ownership and the GM on events, programming, and guest experience

Requirements

• Minimum 2 years in a similar kitchen leadership role (highly preferred)

• Strong knife skills

• Solid fish & meat butchery fundamentals

• Organization and recipe comprehension

• Ingredient knowledge and seasonality awareness

• Experience with ordering and inventory systems

• Basic comfort using email, Google Sheets/Excel, and similar tools

• Team player with strong communication skills

• Strong interest in driving rotating menu development

• Good work ethic, calm service presence, and positive attitude

• Experience with food costing / COGS management a plus

• NYC Food Handler’s License

• Ability to help develop training systems for new hires

• Comfortable executing high-volume service

Compensation & perks

• Salary range: $75,000 to $85,000 depending on experience

• 1 week paid time off and sick leave

• Dining discounts and wine perks!

• Real creative input into the menu and programming

• Opportunity to grow with a small, ambitious, quality-driven business

  Please email your resume and a short intro/cover letter to [email protected]