About Us

Inspired by the natural design and down-to-earth values of Nordic culture, KABIN is an elevated cocktail bar with a neighborhood feel. Whether you swing by solo or with friends in tow, it’s a place to enjoy a light bite, meet fascinating strangers and make yourself right at home. 

Overview 

The Sous Chef represents KABIN with the highest levels of hospitality, professionalism, and sanitation safety. This position will assist the Owner and General Manager with the running and management of the kitchen and must be comfortable working under pressure, executing a range of daily tasks, and ensuring the kitchen produces exemplary food while simultaneously fostering a healthy, happy work environment.

What You’ll Do 

• Create a culinary experience that reflects our establishment's ethos, ensuring every dish embodies quality, creativity, and taste.
• Recruit, train, and mentor kitchen staff, overseeing their onboarding process and ongoing development to maintain a high level of culinary expertise.
• Uphold the standards of hospitality and professionalism in the kitchen, leading by example to inspire and motivate the team.
• Manage kitchen operations, including opening and closing procedures, to guarantee a smooth flow of service and adherence to hygiene standards.
• Ensure compliance with local regulations and industry standards, demonstrating respect for our community and fostering a positive reputation.
• Continuously seek opportunities to elevate the dining experience, whether through menu innovation or special events.
• Collaborate with management to handle HR functions such as scheduling and payroll processing.
• Implement strategies to maximize profitability while prioritizing quality and community engagement.
• Work with ownership and General Manager on the planning and execution of private and semi-private events.
• Manage daily kitchen workflow, including staff scheduling, service quality, and budget adherence.
• Monitor kitchen expenses and maintain a balanced P&L, promptly addressing any financial discrepancies or opportunities.
• Stay informed about the financial health of the operation, adapting strategies as needed to meet objectives.
• Foster team growth and development to support both short and long-term goals.
• Develop effective communication channels to enhance guest satisfaction and service efficiency.
• Collaborate with management to establish and achieve annual and quarterly business objectives.
• Fulfill any other duties as assigned by ownership, contributing to the overall success of the establishment.

Who You Are:

• A 'lead from the front,” hands-on leader.
• Your sense of ownership helps you identify pain points in operations steps to fill voids and build infrastructure for future success and stability.
• Your emotional intelligence and interpersonal skills enable you to build strong working relationships with team members and stakeholders at all levels.
• You’re a team player who can set your ego aside and find win-for-all solutions.
• You easily connect with others. 
• Feels energized by creating a fun place where people connect and have a good time.
• Highly trained - you can effortlessly show others how to serve in an unpretentious, yet high quality food & beverage environment.
• A resourceful, self-motivated leader who’s comfortable navigating ambiguity and carving a new path.

Knowledge, Skills & Abilities:

• Listen, speak and write clearly in order to negotiate, follow through, and effect change. It is essential to have the ability to apply what is heard from staff into solutions best for all.
• High emotional maturity & ability to connect with others. 
• Excellent interpersonal and negotiation skills to strive in a team environment.
• Excellent hands-on organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Strong analytical and problem-solving skills.
• Strong supervisory and leadership skills.
• Ability to adapt to the needs of the organization and employees.
• Ability to prioritize tasks and to delegate them when appropriate.
• Basics of G Suite & scheduling software.

Education and Experience:

• High School Diploma or equivalent
• At least three (3) years of Food & Beverage management experience required.
• Event execution experience preferred. 
• NYC restaurant experience preferred, opening experience a plus.

Health & Safety

• NYC Food Handler’s Certification required
• Adhere to the highest standards of food safety, food handling, sanitation, workplace safety, and hygiene requirements according to the New York City Department of Health standards to ensure the health and safety of team members and guests
• Adhere to COVID-19 sanitation protocols issued by the Center for Disease Control
• Adhere to time and temperature protocols 

Work Environment

• Involves standing and walking the entire shift
• Involves holding objects with hands 
• Involves reaching, bending, and stooping frequently 
• Involves lifting, moving, and carrying at least 50 pounds with frequency throughout the shift