We’re on the hunt for a seasoned Sous Chef with proven kitchen management experience to join a high-performance culinary team at one of New York City’s most exciting hospitality concepts. If you’re a natural leader with a deep love for food, operations, and mentorship, this is your moment.

As Sous Chef, you will play a key role in leading daily back-of-house operations, ensuring flawless execution of service, managing a large team, and maintaining the highest standards of quality, cleanliness, and safety. You’ll work directly with the Executive Chef and CDC to push culinary boundaries while maintaining operational excellence.

Key Responsibilities:

• Lead, train, and develop all BOH team members including line cooks, prep cooks, porters, and butchers
• Oversee daily service—expediting, plating, and supporting across all stations as needed
• Maintain food and labor cost controls through efficient scheduling, purchasing, and waste management
• Own inventory management and ordering; ensure quality product standards with all vendors
• Uphold DOH compliance and lead daily line checks, ensuring a clean, safe, and organized kitchen
• Collaborate on seasonal menu development, holiday specials, and private dining experiences
• Foster a positive and professional kitchen culture built on respect, accountability, and high standards
• Assist in hiring and onboarding new kitchen talent, including scheduling and performance reviews

What You Bring:

• At least 2–3 years of prior experience in a kitchen management or sous chef role
• Strong understanding of inventory, P&L, food costing, and team scheduling
• Calm under pressure with exceptional communication and leadership skills
• Familiarity with Korean flavors or interest in learning is a plus!
• Availability to work nights, weekends, and holidays in a hands-on capacity

📍 NYC | Full-time | Competitive salary + career growth in a renowned hospitality group