Description
The Sous Chef reports to the Chef de Cuisine and manages day-to-day kitchen operations, culinary execution, menu planning, food quality, inventory, scheduling, and staff development at Sadie’s restaurant and garden bar in New York City. The role requires at least three years of culinary management or equivalent experience, a Food Handler’s Certificate, and the ability to work flexible shifts; a culinary degree or relevant certification is preferred. Compensation is $70,000–$80,000, with medical, dental, and vision coverage among the listed benefits.
