Jack & Charlie's 118

Sous Chef – Leonetta NYC (Jack & Charlie's Sister Restaurant)

Reports to: Executive Chef Ed Cotton

About Leonetta NYC

Leonetta NYC is a Mediterranean-inspired restaurant led by Executive Chef Ed Cotton, celebrating bold, ingredient-driven cuisine rooted in seasonality, balance, and craft. The kitchen culture is grounded in respect, precision, and passion—where culinary excellence and teamwork come together to create memorable dining experiences.

Position Summary

The Sous Chef plays a vital leadership role within Leonetta’s kitchen, working closely with Executive Chef Ed Cotton to execute his culinary vision and maintain the restaurant’s high standards of consistency and quality. This position requires exceptional culinary skill, attention to detail, and strong team management. The ideal candidate leads by example, thrives in a fast-paced environment, and embodies professionalism, creativity, and discipline.

Key Responsibilities

Kitchen Operations & Leadership

Supervise and support the kitchen brigade, ensuring smooth daily operations and effective task delegation.

Collaborate with the Executive Chef to uphold Leonetta’s culinary standards and ensure excellence in every service.

Take full charge of kitchen operations in the Executive Chef’s absence, maintaining consistency, timing, and quality.

Assist in recruiting, training, and mentoring kitchen staff, fostering a culture of growth, teamwork, and accountability.

Food Preparation & Quality Control

Work hands-on in the preparation and execution of menu items, ensuring precision, balance, and consistency.

Perform final quality checks before dishes leave the kitchen, upholding Leonetta’s standards for taste, temperature, and presentation.

Partner with the Executive Chef on menu development, recipe testing, and the creation of seasonal or daily specials.

Inventory & Safety Management

Oversee inventory management, including ordering, receiving, rotation, and waste control to maintain cost efficiency.

Ensure full compliance with NYC DOH and HACCP food safety regulations, maintaining the highest levels of cleanliness and organization.

Monitor kitchen equipment, scheduling maintenance and repairs as needed to ensure functionality and safety.

Must hold a valid New York City Food Handler’s License.

Qualifications

Minimum 3–5 years of leadership experience in a high-volume or chef-driven restaurant.

Strong culinary background with an understanding of Mediterranean flavors and techniques.

Excellent communication, organization, and leadership skills.

Ability to perform under pressure while maintaining composure and focus.

A passion for excellence, collaboration, and continuous learning.

Summary

The Sous Chef at Leonetta NYC serves as a key leader in bringing Chef Ed Cotton’s Mediterranean vision to life—bridging creative direction with day-to-day execution. This role demands integrity, focus, and a deep respect for craft and ingredients. It’s an opportunity to grow within a dynamic, professional kitchen dedicated to culinary excellence and genuine hospitality.

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