Sous Chef

Chambers

Chambers, recently named one of New York City’s Top 100 Restaurants by the New York Times, opened in June of 2022, was added to the Michelin Guide that very year and was also the recipient of a glowing NY Times Review.

Our menu from Chef Jon Karis (formerly of Gramercy Tavern) showcases the best of seasonal New York City cooking, with a frequently changing menu (alongside a few staples) that is as meticulously prepared as it is craveable. Our exploratory beverage collection of soulful wines, spirits and fermented beverages built by Beverage Director and world-renowned sommelier Pascaline Lepeltier (formerly of Racines NY and Rouge Tomate) is both world-class and approachable. We are deeply committed to creating an atmosphere that puts the comfort and pleasure of the diner’s experience at the forefront, with service led by General Manager Jared David (formerly of Racines NY and Babbo).

Why Chambers?

At Chambers we believe we have a responsibility as an independent restaurant to take the time and care to work with the farmers, purveyors, winemakers (and more) who are dedicated to leaving things better than they found them—including our staff. We value our team members and make it a priority to offer a real work-life balance that encourages longevity with the restaurant and long-term growth. We offer competitive pay and a comprehensive benefits package, including paid vacation, vision/dental/medical, pre-tax transit, and a host of other voluntary benefits (even pet insurance!).

The SousChef/ Executive Sous Chef will manage the line and ensure the flow of service is efficient and smooth. The Sous Chef will have the opportunity to create and have input on new menu creations. A key responsibility will be mentoring, training and disciplining staff (line cooks, prep cooks, etc.), and product ordering.

Responsibilities

• With support of senior culinary management, monitor and ensure that standard kitchen operating procedures are met
• Supervise all culinary team members, assisting management in the training, mentoring, and disciplining of staff
• Oversee service, monitoring cooks’ progress and flow of service
• Send daily service reports, reservations logs, and hr related processes such as trail paperwork, worker’s comp, and accident reports
• Support and manage prep for service; ensure all prep items and recipes are made to standard
• Monitor and ensure that company standard kitchen operating procedures are met
• Oversee line cook team to ensure all items and recipes are made to standard
• Enforce and train food and equipment safety and sanitation amongst all team members
• Ensure kitchen equipment is maintained and functions properly; report any facilities issues to senior culinary management
• Monitor receiving to ensure all product meets restaurant standards
• Work with the Executive Chef and culinary management team on menu creations and daily specials
• Support Executive Chef and/or CDC with the inventory, purchasing, and receiving of products
• Support staffing needs for BOH open positions; assist in monitoring candidates trailing and training of all BOH team members

Required Qualifications

• Minimum one year of experience as an Junior Sous Chef, Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine
• Ability to independently complete monthly inventory and daily, weekly, and monthly ordering
• Ability to successfully train new hourly culinary team members on each station
• A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills
• General knife handling, food safety & sanitation knowledge
• Excellent communication, organizational, and interpersonal skills
• Comfortable working in a fast paced and high energy environment
• Ability to remain calm under pressure
• A passion for food, exceptional work ethic and dedication
• Willing to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the team
• Able to work in a standing/walking position for long periods of time

Preferred Qualifications

• 2+ years of experience as an Sous Chef at a restaurant comparable in volume and level of cuisine
• Ability to successfully train new Sous Chefs on all role responsibilities
• Proven ability to run a high volume service, including but not limited to expediting
• Proven ability to support all administrative tasks relating to the back of house, including but not limited to facilities maintenance, inventory management, and Health Department checks
• A proven track record of dependability and a continuous focus on learning and development

Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Chambers reserves the right to add or delete duties and responsibilities at the discretion of Chambers or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.