Sous Chef - Ondîne
About The Position
Join the opening team at Ondîne, the newest project from Chef John Fraser. Years after an earlier chapter in this same West Village dining room, he returns with an intimate 35-seat French-inspired bistro guided by an ethos rooted in immediacy, thoughtful sourcing, and nostalgia. The cooking is pared back and made in real time—herbs cut to order, sauces finished à la minute, and exceptional ingredients sourced both near and far. A focused wine list curated by Amy Racine, a limited cocktail program, and a dynamic daily offering complete the experience. It's small, but mighty. We are seeking an experienced Sous Chef to join our opening leadership team. This is a rare opportunity to help build a kitchen from the ground up, working alongside Chef John Fraser and the Executive Chef to establish the standards, systems, and culture that will define Ondîne from day one. Ideal candidates are disciplined, hands-on leaders who thrive in refined dining environments, value mentorship and collaboration, and are passionate about ingredient-driven cooking, precision, and the pursuit of culinary excellence.
Requirements
- Michelin-starred or comparable fine dining experience preferred.
- A passionate culinary professional with a strong foundation in French technique and ingredient-driven cooking.
- Proven leadership experience supervising and developing high-performing kitchen teams.
- Strong organizational skills with the ability to maintain quality, consistency, and efficiency in a fast-paced environment.
- Experience with ordering, inventory management, food cost control, and kitchen operations.
- A collaborative mindset, exceptional attention to detail, and a commitment to continuous learning.
- Calm, composed leadership with the ability to inspire and mentor others by example.
- Full-time availability, including evenings, weekends, and holidays.
- Food Protection Certification required.
Responsibilities
- Lead the daily operations of the kitchen, ensuring every plate reflects the precision, craftsmanship, and hospitality that define Ondîne.
- Oversee service.
- Mentor and develop the culinary team.
- Maintain the highest standards of food quality and consistency.
- Support ordering, inventory, scheduling, and food cost management.
- Play an integral role in building kitchen systems, refining recipes, implementing standards, and creating a culture rooted in professionalism, collaboration, and excellence.
- Help shape not only the food, but the team and the guest experience from the very first service.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
