Sous Chef

Sous Chef — Buddy & Sons

Location: Buddy & Sons at PUBLIC Hotel, Lower East Side, New York, NY
Reports to: Chef/Owner and Executive Chef
Employment Type: Full-time, exempt
Growth Track: Executive Sous Chef / Chef de Cuisine

About Buddy & Sons

Buddy & Sons is a seasonal brasserie inside PUBLIC Hotel on the Lower East Side, with 95 dining room seats, a 35-seat bar, and a 60+ seat garden.

The cooking is ingredient-driven and unfussy: sophisticated in sensibility, simple in execution, and built around sourcing, seasonality, and strong technique. The restaurant will open with dinner and brunch and grow into lunch service seven days a week.

We are building a kitchen culture rooted in discipline, respect, accountability, and genuine hospitality.

The Role

Buddy & Sons is seeking a hands-on Sous Chef to help lead daily kitchen operations, develop the team, and maintain consistent culinary standards.

The ideal candidate is a strong cook, organized operator, and thoughtful leader who remains calm under pressure. This person will work closely with the Chef/Owner and Executive Chef to establish systems, train the opening team, and execute a high-volume seasonal menu at a consistently high level.

Responsibilities

• Lead daily prep, line setup, service, and kitchen breakdown.
• Maintain standards for flavor, seasoning, portioning, temperature, and presentation.
• Run the pass and manage ticket flow when assigned.
• Conduct line checks and ensure each station is fully prepared.
• Train, coach, and develop line cooks, prep cooks, and porters.
• Lead kitchen pre-shifts and communicate menu changes, allergies, VIPs, and service priorities.
• Build and maintain prep lists, production plans, pars, and station systems.
• Oversee ordering, receiving, storage, labeling, and product rotation.
• Support weekly and monthly inventory counts.
• Monitor food cost, waste, yields, labor, and purchasing.
• Assist with recipe development, costing, plating guides, and seasonal menu changes.
• Maintain full compliance with NYC Department of Health and food-safety standards.
• Partner closely with front-of-house leadership and PUBLIC Hotel departments.
• Protect guest privacy and maintain discretion around VIP and high-profile guests.

Qualifications

• 3+ years of kitchen management experience in a high-standard, high-volume restaurant.
• Previous Sous Chef, Junior Sous Chef, or senior line leadership experience.
• Strong classical and contemporary cooking skills.
• Experience with seasonal, ingredient-driven cuisine preferred.
• Demonstrated ability to lead prep and service across multiple stations.
• Knowledge of ordering, receiving, inventory, recipe costing, pars, and waste control.
• Strong food-safety and sanitation knowledge.
• NYC Food Protection Certificate, or ability to obtain promptly.
• Experience with Toast, scheduling, inventory, or recipe-management platforms preferred.
• Restaurant-opening experience is a plus.
• Full availability, including evenings, weekends, and holidays.

The Ideal Candidate

• Leads with calm, clarity, and respect.
• Holds high standards without creating a hostile kitchen culture.
• Enjoys teaching and developing cooks.
• Plans ahead and solves problems before they affect service.
• Understands the connection between food quality, labor, waste, and profitability.
• Wants to help build a restaurant from the ground up.
• Is ready to grow into broader culinary leadership.

Compensation & Benefits

Competitive salary based on experience, with benefits, paid time off, dining discounts, and opportunities for professional growth.

Full-time, on-site at PUBLIC Hotel on the Lower East Side.