Sous Chef

Job Details

Mili is a new restaurant opening in New York City, built around a small, ambitious team and a market-led approach to creative cooking. We are focused on thoughtful food, exceptional ingredients, and creating a restaurant that feels personal, collaborative, and constantly evolving. Joining Mili at the opening means having a meaningful opportunity to help shape the culture and systems of the restaurant from the ground up.

About This Role

Mili is seeking a skilled and motivated Sous Chef to work closely with Chef Jorge Pabon and lead our kitchen team through the day-to-day operation of the restaurant. This is a hands-on role encompassing service, prep, training, kitchen organization, food safety, and operational systems. We are looking for someone who is curious, organized and excited to work within a small team.

Job Responsibilities

• Lead with Confidence: Help lead the kitchen before, during, and after service, ensuring the team is organized, prepared, and working together effectively.
• Cook and Lead: Be an active part of service, cooking, plating, expediting, and maintaining a high standard of execution.
• Build the Kitchen: Work alongside the Chef to establish systems, standards, prep lists, recipes, and processes as we open and grow the restaurant.
• Mentor and Develop: Train, support, and challenge kitchen team members while helping create a culture of learning and growth.
• Quality Assurance: Maintain high standards across all food production, from receiving and prep through service and plating.
• Product Focus: Develop a strong understanding of our ingredients and their seasonality
• Communication: Clearly direct and prioritize tasks while maintaining open, respectful communication with both BOH and FOH teams.
• Operational Support: Assist with ordering, inventory, receiving, scheduling, prep planning, and other systems that keep the kitchen running efficiently.
• Team Management: Participate in hiring, training, scheduling, and ongoing management of the back-of-house team.
• Uphold Standards: Maintain excellent standards of cleanliness, organization, food safety, and NYC Department of Health compliance.

Experience and Skills

• Minimum of 2 years of professional kitchen experience, preferably with experience in a Sous Chef or senior line cook role
• NYC Department of Health Food Protection Certification required
• Strong cooking fundamentals and an excellent understanding of ingredients, seasonality, and preparation
• Experience working in a high-quality, ingredient-driven restaurant
• Strong organizational and communication skills
• Ability to manage multiple priorities in a fast-paced environment without compromising quality
• Strong attention to detail and pride in the finished product
• Ability to work days, nights, weekends, and holidays

Physical Requirements

• Must be able to lift and carry up to 50 lbs.
• Ability to stand and work for prolonged periods of time

What We Offer

• Comprehensive Insurance
• Paid Time Off

More detail about Mili, please visit https://culinaryagents.com/entities/1205290-Mili