Company description

We are a new restaurant in Germantown, NY opening in late winter/early spring. The 50-seat space will be a comfortable, unfussy destination for our neighborhood and those who visit it. The menu will take an exploratory approach, referencing the Riviera (the French and the Italian, but especially the Italian) and the agriculture that surrounds us here in Columbia County.

So far, our team consists of two restaurant workers with deep operational and culinary experience in Philadelphia, NYC, and the Hudson Valley who are opening a restaurant because we want to create a great place to work. We don’t think anything really good can happen without accomplishing that first.

Job description

The sous chef will join a few weeks prior to opening day. They will assist with the establishment of systems, procedures, and culture, as well as help build a productive and kind team, and support in tackling the deluge of preparations that will make ours a smooth and successful opening.

Working closely with the chef and general manager, the sous chef will:

• Supervise the production of food at all stations, assisting the cooks when needed
• Support the owner/chef in executing a smooth and efficient service
• Place orders and inspect products for quality, while displaying how much we value our purveyor relationships
• Maintain kitchen equipment following safety standards of cleanliness and organization
• Engage in our pursuit of profitability through costing, analyzing, waste-minimization and productivity especially as it relates to labor and food cost
• Give and receive mentorship, support, and clear communication
• Set the tone for a calm, cohesive and efficient kitchen environment where guests and coworkers are valued
• Understand every element of the kitchen and its operations, allowing for confident decision making and thoughtful input in the effort to improve it

The ideal candidate is not deterred, but rather is excited, to be a part of the opening process. They will be looking for stability and a commitment to the business’ development. They will be knowledgeable and curious about food, cooking, technique, and hospitality.

Various backgrounds and experience levels could be a fit, but a progression of skills and exposure to high-standard and/or ambitious restaurant environments is most appropriate.

Health insurance, paid time off, and a stipend for travel are a few of the benefits that will be available at three months’ tenure. Staff meals ranging from decent to superb will be available from day one.

Compensation

this position is: hourly, varies DOE, $26.00 - $30.00

Application instructions

Deadline

February 03, 2026