Sous Chef

Miru NYC; New York (NY); On-site; USD 75,000 - 95,000; Full time

Job summary

Miru NYC seeks a passionate Sous Chef to lead daily kitchen operations, ensuring top-quality food and presentation. Reporting to the Executive Chef, you will uphold the restaurant’s culinary philosophy and supervise the culinary team across shifts.

You will contribute to menu development, manage inventory and costs, and work closely with service and events teams to deliver exceptional guest experiences in a fast-paced environment.

Qualifications

• NYC Food Protection Certificate required.
• 3–5 years experience in fast-paced, upscale kitchen.
• Experience with Japanese cuisine is a plus.
• Strong leadership, communication, and organizational skills.
• Able to lift up to 50 lbs and stand for extended periods.
• Willing to work evenings, weekends, and holidays.

Responsibilities

• Lead daily kitchen operations across multiple shifts with a focus on efficiency, consistency, and quality.
• Supervise, schedule, and support the culinary team while maintaining clear expectations and accountability.
• Train staff on proper techniques for preparation, plating, food safety, and sanitation.
• Collaborate with the Executive Chef on menu development and kitchen projects.
• Monitor inventory, cost management, and maintain kitchen cleanliness.

Skills

Leadership

Communication

Organizational skills

Food safety

Team supervision

Job description

Join us for an exciting new Japanese restaurant, located right by Little Island, and be a key player in crafting unforgettable culinary experiences for our guests.

Position Summary:

At Miru, the Sous Chef plays a vital role in leading daily kitchen operations and upholding the highest standards of food quality, presentation, and culinary excellence. Reporting to the Executive Chef, this role ensures consistency in the execution of our food philosophy, supports kitchen leadership in day-to-day coordination, and maintains compliance with health and safety regulations.

The ideal candidate is a passionate and creative culinary professional who thrives in a fast-paced, collaborative environment. Responsibilities include supporting menu development, supervising kitchen staff, managing inventory and purchasing, maintaining budgetary targets, and fostering a culture of mutual respect and excellence. The Sous Chef leads by example and works cross-functionally with service, events, and operations teams to deliver an exceptional guest experience that reflects the spirit and style of Miru.

Tasks/Responsibilities:

Kitchen Leadership

• Lead daily kitchen operations across multiple shifts with a focus on efficiency, consistency, and quality.
• Supervise, schedule, and support the culinary team while maintaining clear expectations and accountability.
• Uphold Miru's culinary philosophy and commitment to thoughtful, ingredient-driven food.
• Train staff on proper techniques for preparation, plating, food safety, and sanitation.
• Ensure compliance with all health regulations, including DOH standards and safety procedures.
• Support planning and execution of specialty events, tastings, and seasonal menus.

Culinary Execution

• Oversee quality, consistency, and presentation of all food items across service periods.
• Maintain recipe standards, enforce portion control, and assist in cost management.
• Monitor and maintain kitchen cleanliness, storage systems, and equipment functionality.
• Collaborate with the Executive Chef on menu development and kitchen projects.

Team Development

• Participate in hiring, training, and mentoring line cooks and prep staff.
• Foster a respectful, positive work culture that emphasizes growth, professionalism, and teamwork.
• Provide real-time coaching and feedback, and support performance evaluations and discipline in partnership with management.

Join us for an exciting new Japanese restaurant, located right by Little Island, and be a key player in crafting unforgettable culinary experiences for our guests.

Position Summary:

At Miru, the Sous Chef plays a vital role in leading daily kitchen operations and upholding the highest standards of food quality, presentation, and culinary excellence. Reporting to the Executive Chef, this role ensures consistency in the execution of our food philosophy, supports kitchen leadership in day-to-day coordination, and maintains compliance with health and safety regulations.

The ideal candidate is a passionate and creative culinary professional who thrives in a fast-paced, collaborative environment. Responsibilities include supporting menu development, supervising kitchen staff, managing inventory and purchasing, maintaining budgetary targets, and fostering a culture of mutual respect and excellence. The Sous Chef leads by example and works cross-functionally with service, events, and operations teams to deliver an exceptional guest experience that reflects the spirit and style of Miru.

Tasks/Responsibilities:

Kitchen Leadership

• Lead daily kitchen operations across multiple shifts with a focus on efficiency, consistency, and quality.
• Supervise, schedule, and support the culinary team while maintaining clear expectations and accountability.
• Uphold Miru's culinary philosophy and commitment to thoughtful, ingredient-driven food.
• Train staff on proper techniques for preparation, plating, food safety, and sanitation.
• Ensure compliance with all health regulations, including DOH standards and safety procedures.
• Support planning and execution of specialty events, tastings, and seasonal menus.

Culinary Execution

• Oversee quality, consistency, and presentation of all food items across service periods.
• Maintain recipe standards, enforce portion control, and assist in cost management.
• Monitor and maintain kitchen cleanliness, storage systems, and equipment functionality.
• Collaborate with the Executive Chef on menu development and kitchen projects.

Team Development

• Participate in hiring, training, and mentoring line cooks and prep staff.
• Foster a respectful, positive work culture that emphasizes growth, professionalism, and teamwork.
• Provide real-time coaching and feedback, and support performance evaluations and discipline in partnership with management.

Qualifications

• NYC Food Protection Certificate (required)
• 3–5 years of experience in a fast-paced, upscale kitchen environment
• Experience with Japanese cuisine is a plus!
• Strong leadership, communication, and organizational skills
• Comfortable working evenings, weekends, and holidays
• Able to lift up to 50 lbs and stand for extended periods
• Passionate, self-motivated, and committed to culinary excellence

We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the E-Verify Program in certain locations, as required by law.