Company description

20 Blocks is a sandwich shop.

We’re inspired by the places we grew up eating in—school cafeterias, diners, fast food joints, bodegas, and mom & pop shops from all over the country.

A great sandwich is about balance: crisp bread, clean flavors, thoughtful layers. Hot things stay hot, cold things stay cold. Cheese melts just right. Tomatoes get a little salt. Lettuce gets dressed. It’s food made with care, eaten in minutes, remembered for days.

We’re two New Yorkers—friends who’ve spent a lot of time cooking, eating, and arguing about sandwiches. After years of talking about what our ideal sandwich shop might look like, we decided to just build it.

A 700 sq ft space in the East Village, set to open late October. Morning juice, lunchtime rush, cold beer at night.

We’re looking for someone to help us bring this thing to life. Someone who knows their way around a kitchen and leads with a steady hand. Who’s thoughtful about flavor, sharp on execution, and energized by the rhythm of a good, clean service. We want this place to feel tight-knit, intentional, and always joyful.

If that sounds like your kind of thing, say hi: hello@asandwichshop.com

Job description

We’re building a tight kitchen team and looking for a Chef de Cuisine to take charge of the BOH and bring the entire operation to life.

This is a foundational role. You’ll manage day-to-day kitchen operations, implement efficient systems, and ensure consistent quality across the board. You’ll shape how the kitchen runs, mentor the team, and uphold the standards we’ve set.

Kitchen Leadership

• Hire, train, and lead a small, efficient BOH team
• Foster a culture of respect, pace, and consistency
• Work closely with ownership on systems and execution

Production & Prep

• Oversee daily prep, line service, and food production
• Maintain quality control and consistency across all dishes
• Ensure all food safety and sanitation standards are met

Ordering & Inventory

• Run point on purchasing, inventory management, and vendor relationships
• Relentlessly pursue tighter margins, build smart systems, eliminate waste wherever possible, and drive efficiency at every level of the kitchen
• Handle weekly inventory and reconciliation

Opening & Operations

• Play a lead role in opening the restaurant and setting standards for long-term operations

Qualifications

• 4 years minimum of professional kitchen experience
• Strong on systems, prep, and managing small teams
• Understands volume, efficiency, and the rhythm of a fast paced service
• Comfortable taking direction while also taking initiative
• Passionate about food and organization in equal measure

Compensation

this position is: salaried, $75,000 - $100,000

Application instructions

Deadline

no deadline