Sous Chef | Pre-Fixe Steakhouse | NYC

Our establishment is a premier high-end casual to fine dining restaurant known for its commitment to culinary excellence and an unwavering dedication to delivering exceptional guest experiences. Situated in the heart of New York City, our kitchen operates at the pinnacle of sophistication and innovation, utilizing modern and fully electric equipment to support a dynamic menu focused heavily on classic cooking techniques with a contemporary twist. We pride ourselves on nurturing a team environment that values precision, consistency, and pride in craft at every level of service, making us a sought-after destination for patrons seeking memorable dining experiences. Our back-of-house team is integral to this mission, working in harmony to maintain high standards of food quality, safety, and operational efficiency.

The Sous Chef role at our restaurant is pivotal — serving as both a highly skilled craftsman and an influential leader. The individual stepping into this role will work closely alongside the Chef de Cuisine to oversee all culinary operations behind the scenes, ensuring everything from preparation to execution is flawless. This position demands a passion for culinary art, particularly with expert-level proficiency in steak preparation and butchery, paired with a keen eye for detail in plating and presentation. The Sous Chef must be a calm and focused leader who can guide the kitchen team through high-pressure service periods with precision and grace. Additionally, the role involves significant responsibilities such as mentoring staff, maintaining rigorous health and safety standards, managing inventory and food costs, and collaborating on new seasonal menu offerings and operational improvements.

A successful candidate will come to us with at least 3 to 5 years of progressing kitchen experience, including two or more years in a sous chef or equivalent leadership position within a fine dining or upscale casual environment. We require a professional who embodies discipline and consistency, someone who understands that the guest experience is built plate by plate, table by table, and relies on exacting culinary and operational standards. We offer a competitive salary ranging from $70,000 to $85,000 annually, supported by benefits such as medical, dental, and vision insurance available within 60 days of hire or upon open enrollment, paid time off, and 401(k) options for those who qualify. At our restaurant, the Sous Chef is not only an integral part of culinary creation but also a critical cultural ambassador who exemplifies excellence and hospitality at every turn.