Sous Chef Mint Premium Foods 19 Main St, Tarrytown, NY 10591, United States Full Time • Salary/Hourly ($80k - $90k)

Expires:

Oct 8, 2026 170 people viewed Required Years of Experience 2 years Job Details A rare sous chef seat — a Michelin-recognized kitchen, a real path to head chef, full benefits, and lighter Mondays and Tuesdays with no dinner service. If you're a cook who wants to grow somewhere that takes the craft — and its people — seriously, keep reading. About the opportunity We're an established, Michelin-recognized restaurant with a devoted local following, known for seasonal American-Mediterranean cooking — fresh seafood, vegetable-forward plates, and hearty steaks — out of a semi-open kitchen. A theater nearby brings a real charge to our show nights: a full house arriving in a tight window, the kind of service a cook lives for. We move genuine volume — 100+ covers in a day, and often in a single shift — so if you come alive on a busy line, you'll feel right at home. The role This is a hands-on sous chef position, right in the heart of the action. You'll cook every service, hold your stations to a high standard, and work shoulder to shoulder with the team — with real variety in your day and the chance to learn across the whole line. Mondays and Tuesdays there's no dinner service, just a short prep shift (roughly 11-3), so the start of your week stays light. Where this can go This is a genuine sous chef role today, and a foundation to build on. Over time, there's a real opportunity to step into a head chef position for someone eager to learn and ready to take on more. And if you have cooks you've worked with and trust — people with real experience and a drive to be in a kitchen — we'd welcome the introduction. There may be a chance to build a team together. What you'll do Cook and hold your stations to a high standard through every service Stay composed and organized when we're running 100+ covers Support the daily rhythm of prep, ordering, and inventory Bring your ideas to our seasonal American-Mediterranean menu Keep the line clean and up to our health and safety standards Jump in wherever the kitchen needs you — we work as a team What we're looking for The right person is a capable cook first and a quick study second — someone who takes pride in their stations, stays composed when the tickets stack up, and genuinely wants to grow.

Beyond that:

At least a year as a sous chef in a high-volume kitchen, with the line experience to back it up — a culinary degree is a welcome plus, not a must A real command of the fundamentals, and the drive to keep sharpening them A natural multitasker who stays calm, organized, and clear-headed in the thick of a rush Comfortable with the everyday math of a kitchen — portions, scaling, and food-cost percentages Available for evenings, weekends, and holidays, with a flexible schedule Physically up for the work — comfortable lifting 50+ lbs and on your feet, moving and bending, through a full service A steady, positive presence with genuine passion for hospitality and food, and pride in doing the work well Why join us Strong pay — $80,000-$90,000 a year Full benefits: health insurance, dental, and a 401(k) A genuine path to grow into a head chef role Lighter Mondays and Tuesdays — prep only, no dinner service A Michelin-recognized kitchen to learn in and put your name behind An open door for the cooks you'd want to bring with you

Compensation Details Compensation:

Salary/Hourly ($80,000.00 - $90,000.00)

Benefits & Perks:

Health Insurance, Dental Insurance, 401k, Potential Bonuses, Dining Discounts Required Skills Leadership Ability to Work Under Pressure Team Building Team Collaboration Recruiting Adaptability to Changing Environments Training Strong Communication Skills