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Food Service & Hospitality

Sous Chef

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Cavalier New York
Job typeOther PostedNov 1, 2026 Apply byDec 1, 2026

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About this position

About us!

(1 EAST BROADWAY NEW YORK, NY) - Opening Late August 2026

Cavalier is a 48-seat restaurant in the heart of Chinatown, serving rustic, spice forward Mediterranean inspired cuisine. Led by chef and co-owner Mason Lindahl, whose experience includes acclaimed restaurants such as Monkey Bar, Diner in Williamsburg, and Léon 1909 on Shelter Island, and drawing inspiration from co-owner Yasmin Kaytmaz’s (The River, Derby Cup) Turkish upbringing, the menu celebrates seasonal ingredients through thoughtful, shareable dishes rooted in simplicity and comfort. Complementing the food is a wine program curated by Stage Three Master of Wine candidate Lauren McPhate, featuring both natural and traditional wines. Designed as a neighborhood destination for exceptional food, wine, and hospitality, Cavalier offers a refined and approachable alternative to the city's traditional wine bar scene.

Please send resume to 
mason@cavalier-nyc.com

About the role
The Sous Chef is the kitchen’s second in command. They run service when the chef is off, lead the line, and keep food quality, consistency and standards high on every shift.

Responsibilities

  • Run the pass and expedite service, and lead the line during prep and service
  • Step in for the chef: run the kitchen, make calls and keep the team on track
  • Train, coach and supervise cooks, prep cooks and porters
  • Uphold recipes, plating standards and portion control
  • Write prep lists and order guides, receive deliveries and check product quality
  • Manage inventory and rotation, and help control food cost and waste
  • Help build the schedule and manage labor during shifts
  • Keep the kitchen clean, organized and up to NYC DOH standards
  • Handle allergy and dietary requests carefully and communicate them clearly to FOH
  • Help develop specials and new menu items
  • Open and close the kitchen, including line checks, temperature logs and closing checklists

Requirements

  • 3+ years of line experience in a full-service restaurant, including at least 1 year in a supervisory or lead role
  • Strong technique across stations: sauté, grill, garde manger
  • Calm, clear leadership under pressure
  • Knowledge of food safety and sanitation; NYC Food Protection Certificate required or obtained within 30 days
  • Able to work nights, weekends and holidays
  • Able to stand for long shifts and lift up to 50 lbs

Nice to have

  • Butchery or fish-breaking skills
  • Experience with ordering, inventory software (e.g., xtraCHEF) and food-cost tracking
  • Pastry or bread experience

 

More detail about Cavalier, please visit https://culinaryagents.com/entities/1163001-Cavalier

Location

New York .

The source lists New York but does not specify a city. Check the original listing for the work location and any remote-work conditions.

How to apply

Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3231424940.

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