Food Hall Co.
851101- Tallow Steakhouse
424 5th Ave
New York City, NY 10018, USA
The Sous Chef is both a craftsman and a leader — guiding the team through every service with focus, consistency, and care. From perfecting the sear on a butcher’s cut to maintaining the flow of a modern, fully electric kitchen, you set the tone for excellence and pride in every detail.
KEY RESPONSIBILITIES
Support the Chef de Cuisine in all aspects of back‑of‑house operations, including production, preparation, and service execution.
Lead by example on the line — maintaining calm, focus, and precision during high‑volume service.
Uphold and enforce culinary standards for consistency, taste, presentation, and timing.
Train, mentor, and motivate kitchen team members to achieve mastery in their craft.
Ensure compliance with all health and safety regulations, maintaining the highest standards of sanitation and organization.
Assist in ordering, inventory control, and maintain cost efficiency without compromising quality.
Collaborate with leadership on seasonal menu development, specials, and operational improvements.
QUALIFICATIONS
Minimum 3–5 years of progressive kitchen experience, including 2+ years in a leadership or Sous Chef role within a high‑end casual or fine dining restaurant.
Proven expertise in steak preparation, butchery, and classic cooking techniques.
Strong leadership presence with the ability to train, inspire, and hold a team accountable.
Excellent communication and organizational skills.
Ability to stand for extended periods and lift 50 pounds or more.
Must maintain a valid NYC Food Protection Certificate (New York City Department of Health & Mental Hygiene).
BENEFITS
Paid Time Off
401(k) Plan
COMPENSATION $70,000 - $75,000
WHY WORK WITH US Join Tallow Steakhouse as we open our doors inside Shaver Food Hall, a vibrant 35,000‑square‑foot culinary destination in Midtown Manhattan. Here, you’ll be part of an opening team dedicated to precision, creativity, and genuine craftsmanship. At Tallow, every member of the kitchen is considered an artist — from the butcher to the line cook — working together to create something extraordinary. You’ll have the opportunity to shape the standards, culture, and culinary identity of a brand‑new concept built on timeless technique and heartfelt hospitality. This is more than a kitchen — it’s Our House.
We participate in the E‑Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E‑Verify.
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr
The Sous Chef is both a craftsman and a leader — guiding the team through every service with focus, consistency, and care. From perfecting the sear on a butcher’s cut to maintaining the flow of a modern, fully electric kitchen, you set the tone for excellence and pride in every detail.
KEY RESPONSIBILITIES
Support the Chef de Cuisine in all aspects of back‑of‑house operations, including production, preparation, and service execution.
Lead by example on the line — maintaining calm, focus, and precision during high‑volume service.
Uphold and enforce culinary standards for consistency, taste, presentation, and timing.
Train, mentor, and motivate kitchen team members to achieve mastery in their craft.
Ensure compliance with all health and safety regulations, maintaining the highest standards of sanitation and organization.
Assist in ordering, inventory control, and maintain cost efficiency without compromising quality.
Collaborate with leadership on seasonal menu development, specials, and operational improvements.
QUALIFICATIONS
Minimum 3–5 years of progressive kitchen experience, including 2+ years in a leadership or Sous Chef role within a high‑end casual or fine dining restaurant.
Proven expertise in steak preparation, butchery, and classic cooking techniques.
Strong leadership presence with the ability to train, inspire, and hold a team accountable.
Excellent communication and organizational skills.
Ability to stand for extended periods and lift 50 pounds or more.
Must maintain a valid NYC Food Protection Certificate (New York City Department of Health & Mental Hygiene).
BENEFITS
Paid Time Off
401(k) Plan
COMPENSATION $70,000 - $75,000
WHY WORK WITH US Join Tallow Steakhouse as we open our doors inside Shaver Food Hall, a vibrant 35,000‑square‑foot culinary destination in Midtown Manhattan. Here, you’ll be part of an opening team dedicated to precision, creativity, and genuine craftsmanship. At Tallow, every member of the kitchen is considered an artist — from the butcher to the line cook — working together to create something extraordinary. You’ll have the opportunity to shape the standards, culture, and culinary identity of a brand‑new concept built on timeless technique and heartfelt hospitality. This is more than a kitchen — it’s Our House.
We participate in the E‑Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E‑Verify.
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr