Sous Chef

We are seeking a highly disciplined, passionate, and experienced Sous Chef to lead our kitchen team at YALOS.

As the Sous Chef, you will serve as the right hand to Executive Chef Ari Tzerrachi. You will play a critical role in launching this highly anticipated seaside Greek taverna, helping to manage daily back-of-house (BOH) operations, maintain flawless kitchen standards, and execute a high-quality coastal Mediterranean menu.

WHAT WE ARE LOOKING FOR

• Experience: 3+ years of culinary leadership experience (Sous Chef or strong Lead Line Cook ready to step up) in a high-volume, quality-driven kitchen.

• Certifications: Must possess a valid Nassau County Certified Food Manager Certificate / Food Handler Certificate.

• Culinary Expertise: Strong knowledge of Mediterranean/Greek cuisine, high-quality seafood preparation, and wood-fire grilling is highly preferred. A deep respect for fresh, seasonal ingredients is non-negotiable.

• Leadership Style: A calm, structured, and disciplined leader who mentors and teaches rather than yells. We believe in fostering a clean, organized, positive, and collaborative kitchen culture.

• Operational Skills: Experience with inventory management, food cost controls, labor scheduling, and maintaining strict health department standards.

THE ROLE & RESPONSIBILITIES

• Kitchen Leadership: Lead, train, and motivate the line cooks and prep team. Set the standard for speed, efficiency, and culinary excellence during service.

• Quality Control: Ensure every dish leaving the pass meets Chef Ari’s high standards for presentation, temperature, and flavor.

• Daily Operations: Manage daily prep lists, order ingredients, track inventory, and ensure BOH operations run smoothly in the Executive Chef's absence.

• Sanitation & Safety: Maintain a pristine, organized kitchen. Ensure total compliance with Nassau County health department regulations, food safety protocols, and sanitation guidelines.

• FOH Collaboration: Maintain open, positive communication with the General Manager and FOH team (especially the Expeditor) to ensure seamless service.

WHAT WE OFFER

• Highly competitive base salary.

• Paid time off and comprehensive benefits.

• Direct mentorship from Executive Chef Ari Tzerrachi (alumnus of Le Monde Culinary School in Athens, Amylos Taverna, Lefkes, and GAIA).

• A collaborative, professional, and respectful work environment with career growth opportunities within our expanding hospitality group.

  Chef Ari Tzerrachi — Executive Chef

  Chef Ari Tzerrachi brings more than a decade of culinary leadership and a deep passion for Greek cuisine to YALOS Greek Taverna.

  Born and trained in Greece, Chef Ari graduated from Le Monde Culinary School in Athens before building an impressive career leading some of the most respected Greek and Mediterranean kitchens. He has served as Executive Chef at acclaimed restaurants including Amylos Taverna in Astoria, Lefkes in New Jersey, and most recently GAIA in New York.

  At YALOS, Chef Ari's philosophy is simple: honor the ingredients, respect tradition, and create food that brings people together.

  YALOS is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.