Sous Chef
Sous Chef | Reverence Phoenix + SubCulture Dining
Central Park North at Unity Market | NYC
Starting at 2 to 4 days per week, roughly 10 to 12 days or more per month. As the season builds and demand increases, so does the workload. This is not a fixed seasonal gig with a hard stop. It is a position that grows with the work. Phoenix (Friday-Saturdays, June 20 through November 2026):
Prep day production (weekday TBD) and Saturday service at Central Park North. Three courses, no substitutions. Outdoor kitchen, electric only. Sourdough, ferments, vegetable-forward mains, composed plates at counter height. 3 to 4 rotations per service day, up to 100 guests. You run the line, manage the crew, and hold the standard from first rotation to breakdown. SubCulture Dining (monthly + specialty events):
Private multi-course fine dining in unconventional spaces. Everyone cooks, cleans, and serves. The SCD crew lineage includes Michelin Star and James Beard recipients. The culture is modern and sophisticated. No anger. No showmanship. Real mentorship. Reverence Provisions:
Supporting production runs for ferments, pantry goods, and curated protein boxes. Understanding the product line is part of the role. What we are looking for:
A cook with composure, range, and the ability to move between a public lunch counter, a private dining room, and a production kitchen without losing discipline. Experience with whole-use technique, fermentation, or preservation is a strong plus. You need to be someone who leads by working, not by directing. Compensation:
$25 to $30/hour based on experience. One Fair Wage standard. No tip credit. No sub-minimum. Tips are not solicited or expected, but if gratuities are generated they are shared among the team.
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