We are seeking a full-time, professional, creative and inventive Executive Sous Chef. We offer an opportunity to work with our chef and owner in executing a menu that is based on a wood-fired oven, seasonal produce and responsibly sourced ingredients. Must be able to work Saturday and Sunday brunch as well as weekday dinner and prep shifts
We offer a salary of $65-$73 (based on experience and qualifications). Full availability required.
Ideal candidate will have:

- the ability to expedite a busy service
- the ability to schedule staff and order from multiple purveyors
- the ability to work with others and teach peers how to work more productively
- a proven ability to work in an organized and efficient manner
- an understanding of proper food handling and sanitation requirements
- a passion for using local and seasonal ingredients
- the composure to handle a busy kitchen with limited space
NY Food Handler Certification and two years professional kitchen experience is required.

We are an equal opportunity employer.