Sous Chef

Sous Chef

Romy is a 40-seat steakhouse on Prince Street in SoHo, open 5pm to 1am. The menu is built around a raw bar, premium steaks and classic sides. The kitchen is small and the standard is high.

The Sous Chef is the Executive Chef's right hand and runs the line every service.

What you'll do

• Run the pass: call tickets, expedite, and jump on any station
• Own steak cookery: butchery, portioning, dry-aging program, and every temp leaving the kitchen
• Oversee the raw bar: oysters, crudo, and shellfish towers, from receiving through plating
• Lead pre-shift: check mise, taste sauces, brief the team on specials and 86s
• Place daily orders, check deliveries, rotate stock, and track waste and food cost
• Train and hold line and prep cooks to recipe and plating specs
• Keep the kitchen clean, labeled, and NYC DOH compliant every shift
• Run the kitchen on the Chef's days off, including late-night close

What you bring

• 3+ years in a professional kitchen, with 1+ year as Sous, Junior Sous, or Lead Line Cook
• Steakhouse or serious protein experience: whole-cut butchery and cooking to temp
• Raw bar and shellfish handling
• A record of staying at a restaurant and growing there
• Steady under pressure, a clear communicator, and someone who teaches as well as cooks
• Available nights, weekends, and late closes
• Kitchen Spanish is a plus

Compensation and benefits

Salary $80,000–$90,000, health insurance, potential bonuses, paid time off, family meal

Required skills: Leadership, Time Management, Attention to Detail, Problem Solving, Team Collaboration, Adaptability, Organizational Skills, Customer Service Orientation