Sous Chef

Tallow Steakhouse•New York, NY

6d•$60,000 - $85,000•Onsite

About The Position

The Sous Chef is both a craftsman and a leader — guiding the team through every service with focus, consistency, and care. From perfecting the sear on a butcher’s cut to maintaining the flow of a modern, fully electric kitchen, you set the tone for excellence and pride in every detail.

Requirements

Minimum 3–5 years of progressive kitchen experience, including 2+ years in a leadership or Sous Chef role within a high-end casual or fine dining restaurant.
Proven expertise in steak preparation, butchery, and classic cooking techniques.
Strong leadership presence with the ability to train, inspire, and hold a team accountable.
Excellent communication and organizational skills.
Ability to stand for extended periods and lift 50 pounds or more.
Must maintain a valid NYC Food Protection Certificate (New York City Department of Health & Mental Hygiene).

Responsibilities

Support the Chef de Cuisine in all aspects of back-of-house operations, including production, preparation, and service execution.
Lead by example on the line — maintaining calm, focus, and precision during high-volume service.
Uphold and enforce culinary standards for consistency, taste, presentation, and timing.
Train, mentor, and motivate kitchen team members to achieve mastery in their craft.
Ensure compliance with all health and safety regulations, maintaining the highest standards of sanitation and organization.
Assist in ordering, inventory control, and maintain cost efficiency without compromising quality.
Collaborate with leadership on seasonal menu development, specials, and operational improvements.