Sous Chef - North Fork Table & Inn

JF Restaurants•Southold, NY

22d•$70,000 - $80,000•Onsite

About The Position

Nestled in the heart of Long Island Wine Country, North Fork Table & Inn is an East End institution celebrated for showcasing the extraordinary bounty of Long Island's farms, vineyards, and waterways. Housed in a beautifully restored historic countryside home, North Fork Table & Inn offers refined New American cuisine rooted in seasonality, sustainability, and exceptional hospitality. Under the leadership of Michelin-starred Chef John Fraser, the restaurant has been thoughtfully reimagined while remaining true to the farm-to-table philosophy established by its founders. The property also features the beloved North Fork Food Truck, serving fresh, seasonal fare in the picturesque garden and picnic grounds. We are seeking a passionate and driven Sous Chef to join our culinary leadership team. This is an exceptional opportunity for a chef looking to grow within a Michelin-led restaurant group while working with the finest seasonal ingredients Long Island has to offer.

Requirements

1+ years of culinary leadership experience as a Sous Chef or in a supervisory kitchen role within an upscale, luxury, or fine dining restaurant.
Passion for seasonal, locally sourced cuisine and exceptional hospitality.
Strong leadership, communication, and organizational skills.
Experience with purchasing, inventory, food cost, and labor management.
Ability to lead calmly and effectively in a high-volume, fast-paced kitchen.
Knowledge of HACCP principles and Department of Health regulations.
Current Certified Food Protection Manager certification or the ability to obtain certification as required.
A collaborative mindset with a desire to grow within an award-winning hospitality organization.

Responsibilities

Support the daily operation of the kitchen, ensuring excellence in food quality, presentation, consistency, and execution.
Lead and supervise culinary team members during prep and service while maintaining a strong presence on the line.
Train, coach, and mentor cooks, fostering a culture of teamwork, accountability, and continuous learning.
Assist with purchasing, receiving, inventory management, ordering, and food cost controls.
Help monitor labor costs by supporting scheduling and staffing based on business levels.
Partner with the Chef de Cuisine and Corporate Chef team on seasonal menu development, recipe testing, standardization, and implementation.
Ensure recipes, prep lists, and operational standards are consistently followed.
Maintain the highest standards of cleanliness, organization, food safety, and Department of Health compliance.
Complete HACCP documentation and ensure all food is handled, stored, and prepared according to company standards.
Communicate effectively with Front of House leadership to ensure a seamless guest experience.
Step into leadership responsibilities as needed to support all meal periods, special events, and business demands.