Sous Chef

We’re looking for a sous chef to join our tiny team, working closely with chef-owner Johnny Monis.

We’re seeking someone to contribute to all aspects of production — from the moment ingredients come through the door, to the moment we send dishes out to guests. This role will be a good fit for someone who enjoys taking on recipes that are technique-driven and precise, but executed in a casual, fun environment. No chef coats. No crazy hours. Lots of hustle and lots of fun. Are you an experienced cook who’s over the fussiness of fine dining and loves simple, soulful cooking? We just might be the place for you.

We are searching for someone who is incredibly fastidious, unflappable, self-motivated and organized, with a sharp attention to detail, positive collaborative energy and serious love of food, wine, ice cream and the simple things in life. The ideal candidate will be well-rounded, adept at multitasking and able to contribute to every facet of our back-of-house operation during busy service rushes and quieter production moments alike. 

This position requires strong communication skills, consistency in execution, conscientious and efficient uptake on internalizing new recipes, commitment to doing things the right way, and proactive ability to see what needs to be done and contribute where needed. Baking experience is a plus. Minimum five years of experience in a professional kitchen.

We work Tuesday-Saturday; no super early mornings or brutal late nights. This is a full-time position — typically ~40 hours per week — with competitive wages, benefits and paid days off, plus discounts on wine/food/ice cream. We’re closed Sundays, Mondays and major holidays, with paid vacation in summer and winter.