Sous Chef

The Role

The Sous Chef is the Head Chef’s second-in-command — running the line during service, holding the standard when the Head Chef is off, and keeping the entire kitchen organized, stocked, and sharp.

Kitchen Operations & Service

• Run the line during service: expedite tickets, call timing, coordinate stations so every dish leaves hot and on point

• Act as the Head Chef in their absence — full responsibility for the shift

• Jump onto any station (grill, fry, cold, nabe) when the line gets buried

• Final quality, plating, and portion check on outgoing dishes

• Solve problems in real time: 86s, equipment issues, rush volume, walk-in adjustments

Prep, Inventory & Organization

• Build and manage daily prep lists; assign and verify prep across the team

• Own walk-in and dry-storage organization, labeling, dating, and FIFO rotation

• Track inventory levels, flag low stock, and prep ordering needs for the Head Chef

• Receive and inspect deliveries — check quality, counts, and temperatures

• Minimize waste through smart prep planning and cross-utilization

Team Leadership & Training

• Lead, schedule support, and direct line cooks during prep and service

• Train new cooks on recipes, stations, plating specs, and kitchen systems

• Hold the team accountable to consistency, speed, and cleanliness

• Set the tone — calm, focused, and professional under pressure

Food Safety & Standards

• Enforce NYC Health Code, HACCP basics, and food-handling standards

• Maintain station, equipment, and walk-in cleanliness and sanitation logs

• Run opening and closing checklists; ensure proper shutdown and deep-clean

Requirements

• 3+ years kitchen experience, including a sous-level or lead role

• Both Asian and French culinary background strongly preferred — knife discipline, mother sauces, and Japanese precision

• Proven team management experience

• Strong prep, systems, and organization skills — you keep a clean, disciplined kitchen

• Conversational English required

• Legal authorization to work in the U.S. required

• Reliable, calm under fire, and genuinely passionate about food