Culinary Agents is working with the team at Rule of Thirds to connect them with talented hospitality professionals.
Rule of Thirds - Now Hiring: Sous Chef
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Rule of Thirds is a Japanese restaurant in Greenpoint, Brooklyn, by Sunday Hospitality Group, the team behind Sunday in Brooklyn, El Quijote and The Hotel Chelsea. What We Offer We offer a competitive salary, commensurate with experience, alongside PTO, a 401(k) and a complete medical, dental, and vision insurance package. About This Role The Sous Chef serves as a leader in ensuring that the culinary and operating standards of Sunday Hospitality are met. In the absence of the Executive Chef, the Sous Chef is responsible for upholding the highest quality standards by being well versed in the recipes, plate, and product specifications and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations, as well as showcase those standards within the operation. Specific job duties include, but are not limited to: Works closely with Executive Chef and kitchen staff to ensure food standards are met Alongside the executive chef, leads the kitchen team through service, showcasing strong leadership Executes food, beverage, service, and hospitality service that aligns with SHG brand Methodically approaches food production and quality standards with a keen eye to detail Organizes kitchen space and enforces the same standards with the kitchen team Assist in the identification and hire of great kitchen talent, develops them into great SHG leaders Participates in interviews for hourly kitchen employees Ensures that operational and training standards are consistently followed and executed Effectively leads by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development What You Bring Minimum of 2+ years’ experience in high-volume restaurant kitchen Culinary Arts Degree preferred NYC Food Protection Certificate (Food Handler’s) required Analytical and organizational skills; the ability to define and solve a variety of changing situations under stress Knowledge and skills in analyzing profit and loss statements and overall financial performance Proficiency in a variety of technological systems, including Microsoft Office Suite as well as various HRIS systems Flexible work schedules: the ability to work night, weekends, holidays, as business permits The ability to lift, carry, push, or pull heavy objects, up to 50lbs Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended periods of time SHG Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
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