Tin's

Job Details

Tin's is an ambitious new cocktail bar and restaurant concept open in the Lower East Side. Led by an award-winning ownership team, we're seeking an experienced Sous Chef to help lead and operate this innovative hybrid space.

THE ROLE

We are hiring a Sous Chef to serve as the right hand to the Executive Chef — owning day-to-day kitchen operations, leading the line during service, and holding the standard across prep, execution, and team performance. This is a hands-on leadership role for someone who leads by example and thrives in a high-volume, detail-driven environment.

RESPONSIBILITIES

Leadership & Operations

* Run the line during service in the absence of or alongside the Executive Chef.

* Supervise, delegate, and coach line cooks and prep staff throughout each shift.

* Hold the team accountable to recipe standards, plating consistency, portion control, and timing.

* Conduct pre-shift meetings — communicate specials, 86s, allergy flags, and service priorities.

* Monitor line readiness and mise en place across all stations before service begins.

* Expedite as needed — call tickets, manage pace, communicate with FOH.

Kitchen Management

* Oversee daily and weekly prep schedules — assign tasks and ensure completion.

* Manage inventory, conduct line checks, and flag shortages or quality issues to the Executive Chef.

* Maintain and enforce FIFO — rotate, label, and date all products.

* Ensure full compliance with NYC DOH food safety standards across the kitchen.

* Monitor and log walk-in and reach-in temperatures; escalate any concerns immediately.

* Coordinate equipment maintenance — report issues, follow up on repairs.

Menu & Development

* Assist the Executive Chef in menu development, recipe testing, and tasting sessions.

* Train incoming kitchen staff on recipes, technique, plating standards, and station protocols.

* Contribute ideas for specials, seasonal updates, and operational improvements.

* Help build and maintain standardized recipe documentation.

Administrative

* Assist with scheduling, ordering, and vendor communication as directed.

* Participate in cost control — monitor waste, portion adherence, and COGS.

* Support onboarding of new BOH hires — training, station walkthroughs, standards.

REQUIREMENTS

* Minimum 3–5 years of progressive kitchen experience, including at least 1 year in a Sous Chef or Kitchen Manager role.

* Strong foundational technique across multiple cooking methods — sauté, braise, grill, fry, wok.

* Demonstrated ability to lead and manage a kitchen team during high-volume service.

* Deep understanding of food safety, cross-contamination prevention, and proper storage protocols.

* Ability to work clean, organized, and composed under pressure.

* Strong communicator — with both the kitchen team and FOH management.

* Reliable, punctual, and accountable.

* NYC Food Handler Certification (or ability to obtain before start date).

PREFERRED

* Experience with Chinese, Shanghainese, or East Asian cuisine.

* Professional wok experience at volume.

* Pre-opening or new concept kitchen experience.

* ServSafe Food Protection Manager Certification.

* Fluency in Chinese is a strong plus.

* Experience with inventory management and food cost tracking.

WHAT WE OFFER

Competitive compensation · Staff meals

Leadership role with real ownership over kitchen operations

Structured environment with clear expectations and growth trajectory

Ground floor opportunity — help build something new from day one

Tin's is an equal opportunity employer. We do not discriminate on the basis of race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, or any other protected class.

More detail about TIN'S, please visit https://culinaryagents.com/entities/1079208-TIN%2527S