Sous Chef

Sous Chef

James Beard Award-winning Chef Rita Sodi is seeking an experienced, dedicated, and passionate Sous Chef to join the kitchen team at I Sodi in Manhattan's West Village.

Founded by Chef Rita Sodi in 2008, I Sodi is inspired by the Tuscan food and traditions of the family farm where Rita grew up, north of Florence. For 18 years, I Sodi has remained committed to traditional Tuscan cooking, time-honored techniques, exceptional ingredients, and the belief that simplicity requires precision.

I Sodi has become a special and enduring part of the West Village dining community. The restaurant has received extensive recognition over the years, while remaining true to the cooking and traditions on which it was founded.

We are looking for a Sous Chef who understands the responsibility of helping preserve those standards and traditions while developing the next generation of our kitchen team.

A minimum of 5 years of professional Italian restaurant experience is required. This requirement is non-negotiable. Candidates without this experience will not be considered.

The Sous Chef is expected to cook on the line and work directly alongside the kitchen team during service. This is not a position for someone looking to manage exclusively from the sidelines.

You will work closely with the Chef to protect the quality and consistency of I Sodi's food while helping lead, train, and develop the BOH team.

We are looking for someone who understands Italian cooking at a professional level and appreciates the discipline behind traditional food—excellent ingredients, proper technique, thoughtful preparation, consistency, and restraint.

The right person leads by example, communicates clearly, remains composed under pressure, and takes genuine pride in their craft.

Key responsibilities include:

• Work actively on the line and lead by example during service.
• Support the Chef in the daily operation and leadership of the kitchen.
• Maintain I Sodi's standards for food quality, preparation, cooking, seasoning, portioning, and presentation.
• Ensure recipes and preparations are executed consistently.
• Train, coach, and develop line cooks and other BOH team members.
• Maintain strong standards for daily prep and mise en place.
• Ensure every station is organized, properly stocked, and fully prepared before service.
• Coordinate communication and pacing between kitchen stations.
• Expedite and support the pass as needed.
• Monitor the quality and freshness of ingredients.
• Maintain proper receiving, storage, labeling, rotation, and food-handling practices.
• Maintain high standards of food safety, sanitation, organization, and cleanliness.
• Ensure kitchen equipment is properly used, cleaned, and cared for.
• Assist with ordering, receiving, inventory, and waste control as needed.
• Maintain professional and respectful communication between BOH and FOH.
• Help create a kitchen culture based on discipline, learning, teamwork, accountability, and respect.

What you bring includes:

• Minimum 4 years of professional Italian restaurant experience—required and non-negotiable.
• Previous experience as a Sous Chef, Junior Sous Chef, Chef de Cuisine, Lead Line Cook, or comparable kitchen leadership position.
• Strong knowledge of traditional Italian cuisine, ingredients, preparations, and cooking techniques.
• Experience with handmade pasta and dough preparation.
• Strong line-cooking skills and the willingness to work a station during service.
• Advanced knife skills and excellent mise en place habits.
• Strong understanding of sauces, dressings, stocks, cooking techniques, and portioning.
• Experience expediting and coordinating a demanding restaurant service.
• Strong understanding of food safety and sanitation.
• Ability to maintain consistency and attention to detail under pressure.
• Strong organizational and time-management skills.
• Ability to train and develop cooks while maintaining clear standards and accountability.
• Calm, focused, and professional leadership style.
• Respect for ingredients, traditional techniques, and the people you work alongside.
• Genuine passion for Italian food and a desire to continue learning.

Compensation and benefits include:

• Competitive compensation, commensurate with experience.
• Paid Time Off
• Dining Discounts
• Opportunities for professional growth and development

Please submit a resume and professional references for consideration. Applicants without a minimum of four years of professional Italian restaurant experience will not be considered.

I Sodi is an Equal Opportunity Employer. We welcome candidates of all backgrounds and are committed to maintaining a professional, respectful, and inclusive workplace.