The SousChef/ Executive Sous Chef will manage the line and ensure the flow of service is efficient and smooth. The Sous Chef will have the opportunity to create and have input on new menu creations. A key responsibility will be mentoring, training and disciplining staff (line cooks, prep cooks, etc.), and product ordering. At Chambers, we are seeking true hospitalitarians who thrive in an environment that promotes growth and excellence.

Chambers opened in June 2022, was added to the Michelin Guide the same year, and was the recipient of a glowing NY Times Review.

The entire concept at Chambers has been built around the elimination of the pressure-cooker-environment restaurants are known for. To achieve this, we have limited the scope of our operation. The restaurant operates 5 days a week, with the same small team day in and day out. Tuesday - Saturday from Labor Day - Memorial Day; Monday - Friday for the Summer with a paid Summer holiday for all. The restaurant opens at 5:30pm daily, with the last seating at 9:30pm or 10pm depending on the day. This is a full time position.

As a part of this mission, Chambers maintains a small, regularly-changing, market-driven menu of New American Cuisine. The limited menu means limited prep, naturally shortening the workday. It is rare for any member of the Culinary Team to work over 45 hours per week.

The salary for this position will be $72K - $77K. Comprehensive Health, Dental and Vision benefits are available, as is a pre-tax transit benefit program among other extensive voluntary benefits programs that are competitive with those offered by large restaurant groups.

Please submit an application below for consideration. Those who submit applications with resumes that meet the necessary qualifications will receive an email to schedule an introductory meeting.

Responsibilities include but are not limited to:

• With support of senior culinary management, monitor and ensure that standard kitchen operating procedures are met

• Supervise all culinary team members, assisting management in the training, mentoring, and disciplining of staff

• Oversee service, monitoring cooks’ progress and flow of service

• Send daily service reports, reservations logs, and hr related processes such as trail paperwork, worker’s comp, and accident reports

• Support and manage prep for service; ensure all prep items and recipes are made to standard

• Monitor and ensure that company standard kitchen operating procedures are met

• Oversee line cook team to ensure all items and recipes are made to standard

• Enforce and train food and equipment safety and sanitation amongst all team members

• Ensure kitchen equipment is maintained and functions properly; report any facilities issues to senior culinary management

• Monitor receiving to ensure all product meets restaurant standards

• Work with the Executive Chef and culinary management team on menu creations and daily specials

• Support Executive Chef and/or CDC with the inventory, purchasing, and receiving of products

• Support staffing needs for BOH open positions; assist in monitoring candidates trailing and training of all BOH team members

The duties of this position may change from time to time. We reserve the right to add or delete duties and responsibilities at the discretion of the Company or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Required Qualifications

Minimum one year of experience as an Junior Sous Chef, Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine

• Ability to independently complete monthly inventory and daily, weekly, and monthly ordering

• Ability to successfully train new hourly culinary team members on each station

• A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills

• General knife handling, food safety & sanitation knowledge

• Excellent communication, organizational, and interpersonal skills

• Comfortable working in a fast paced and high energy environment

• Ability to remain calm under pressure

• A passion for food, exceptional work ethic and dedication

• Willing to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the team

• Able to work in a standing/walking position for long periods of time

Preferred Qualifications

• 2+ years of experience as an Sous Chef at a restaurant comparable in volume and level of cuisine

• Ability to successfully train new Sous Chefs on all role responsibilities

• Proven ability to run a high volume service, including but not limited to expediting

• Proven ability to support all administrative tasks relating to the back of house, including but not limited to facilities maintenance, inventory management, and Health Department checks

• A proven track record of dependability and a continuous focus on learning and development

The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

It is the policy of the Company to provide equal opportunity with regard to all terms and conditions of employment. The Company prohibits discrimination in employment on the basis of race, age, ancestry, creed, color, religion, gender, gender identity or expression, pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, national origin, alienage or citizenship, handicap, physical or mental disability, veteran's and/or military status, genetic information, or predisposing genetic characteristic, or any other characteristic as protected under applicable federal, state and local law. The Company also provides reasonable accommodation(s) to qualified individuals with a disability in accordance with applicable laws.

The Head Bartender responsibilities include but aren’t limited to the overall creation, maintenance & development of the cocktail program, leading the bar during service, maintaining the standards of the restaurant, assisting the other FOH positions when necessary, and working with the beverage director to maintain the quality of the overall beverage program. Overall, we are seeking true hospitalitarians who thrive in an environment that promotes growth and excellence.

Chambers opened in June of 2022, was to the Michelin Guide that very year and was also the recipient of a glowing NY Times Review.

The entire concept at Chambers has been built around the elimination of the pressure-cooker-environment restaurants are known for. To achieve this, we have limited the scope of our operation. The restaurant operates 5 days a week, with the same small team day in and day out. Tuesday - Saturday from Labor Day - Memorial Day; Monday - Friday for the Summer with a paid Summer holiday for all. The restaurant opens at 5:30pm daily, with the last seating at 9:30pm or 10pm depending on the day. This is a full time position.

While the beverage program offers excellent cocktails, spirits and beer, candidates must possess demonstrable wine knowledge that will be absolutely necessary for this position. This will not be an environment where one can get away with “faking” one’s beverage knowledge with guests by using vague generalities to describe the product. Disciplined study of the information provided to you is needed to properly perform, and (paid) beverage oriented classes are offered. Having a personal enthusiasm for wine, fine spirits, craft beer, and market driven local cuisine will be a must.

The hourly wage for this position will be $11.00-17.50/hour plus tips. Comprehensive Health, Dental and Vision benefits are available, as is a pre-tax transit benefit program.

Please submit an application below for consideration. Those who submit applications with resumes that meet the necessary qualifications will receive an email to schedule an introductory meeting.

Responsibilities include but are not limited to:

KEY RESPONSIBILITIES 

•⁠ ⁠Program Development: Design, create, and maintain a menu of cocktails that highlight seasonal ingredients and complement our culinary offerings in collaboration with the beverage director.

•⁠ ⁠Team Leadership: Train and mentor the bar and service team to ensure consistency, quality, and exceptional service.

•⁠ ⁠Bar Operations: Oversee daily bar operations, including inventory management & ordering in collaboration with the beverage director, and ensuring adherence to all health and safety regulations 

•⁠ ⁠Customer Experience: Engage with guests to provide recommendations and ensure a memorable experience that reflects the values of Chambers. Contribute to develop relationships with guests and regulars.

•⁠ ⁠Collaboration: Work closely with the culinary team & the beverage director to align the cocktail program with the restaurant’s seasonal focus.

•⁠ ⁠Innovation: Stay informed about industry trends and bring fresh ideas to enhance the bar program. Participate in wine & spirits tastings with the sommelier team. 

SERVICE RESPONSIBILITIES

•⁠ Complete all assigned side work related to set up and breakdown of the bar. Ensure the bar is well-stocked with glasses, coasters, napkins, straws, ice, liquor, wine, and beer

•⁠ Greet all customers who visit the bar or enter the restaurant

•⁠ Maintain responsible service of alcohol to all customers including checking identification for proof of age

• Oversee and guide guest’s complete dining and bar experience

• Provide knowledgeable, approachable, efficient, energetic, and thoughtful service at all times

•⁠ Take orders from customers and ensures 100% accuracy when entering orders into the system

• Ascertain allergies and dietary restrictions and works with section management and chefs to ensure a safe and enjoyable experience for all customers 

• Possess a full knowledge of food and beverage menu items including the major components of a dish/drink; this may include ingredients and their source, simple descriptions of unfamiliar ingredients, preparation, and/or execution of correct food and beverage service 

• Possess an extensive knowledge and execution of classic and house beverages, as well as wines, spirits, beers, n/a, etc. 

• Prepares cocktails and beverages, and pours wines for all customers at the bar and in the restaurant.

• Clear dead glassware, and makes additional beverage sales at the bar and in the restaurant

•  Complete all assigned side work related to set up and breakdown of bar area and restocking the bar for the next shift if needed

• Confident and correct use of Toast POS system for order entry and payment processing

• Ensure guests are charged correctly and receive proof of payment in a timely manner 

•  Alert  management to any customer experiences that fall short of our standards of excellence. 

• Communicate respectfully with chefs (and kitchen team) as necessary 

• Assist team members by communicating 86s, menu changes, and/or other food related information

• Support team members in the completion of their duties to ensure satisfaction of all guests before, during, and after service 

• Adhere to all health and safety standards + understand and execute food safety and allergies protocols

• Maintain inventory levels for all liquor, beer, wine, and bar items for service to customers  

• Organize and shelves beer and liquor deliveries

• Prepare juices, mixes, syrups, garnishes, etc.

• Ensure the bar is well-stocked with glasses, napkins, straws, ice, liquor, wine, and beer

• Maintains a clean work and dining area by removing trash, cleaning bar top, washing glasses, utensils, and equipment

• Perform inventory at the direction of the beverage director. Responsible for training new employees as assigned

• Update knowledge and skills continuously by participating in staff training opportunities.

• Assist other stations or areas of the restaurant when requested by management. 

• Enforce service standards both in terms of beverage service and synchronicity with the kitchen

• Communicate unanticipated menu changes and 86’s to beverage manager

ADMINISTRATIVE RESPONSIBILITIES 

• Assist in monthly beverage inventory

• Assist in entering new SKU in POS

• Collaborate with the beverage director on the selection of new items on the list (spirits, beers, etc)

• Attend tastings with beverage director 

• Check for accuracy of all items in the POS system (price, low, etc.) 

• Create and maintain wine education materials

• Effectively communicate all cocktails, spirits, etc. changes to staff

• Maintain cleanliness of the cellar and beverage area

• Keeping up-to-date with local and international beverage developments, including everything concerning farming and sustainability 

TEAM LEADERSHIP

• Help develop appropriate educational goals and outreach; outline self-education program and goals with beverage director

• Work with beverage manager and FOH management to create an effective beverage training program for new hires as well as continuing education to ensure firm beverage knowledge across the team.

• Training others based on need

• Create various types of tests to help maintain beverage knowledge level amongst the team

• Create innovative beverage education and tasting classes to maintain a high engagement level

The duties of this position may change from time to time. We reserve the right to add or delete duties and responsibilities at the discretion of the Company or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

• Minimum 3 years of both serving & bartending experience in a high volume, high end environment

• Must have a strong personal interest in food & wine & a passion for hospitality

• 3+ years of fine/casual fine dining experience
  

• Solution oriented with the ability to demonstrate quick thinking and adaptability in a constantly changing environment

• Receptive to constructive criticism and general performance feedback

• Exceptional communication, interpersonal and service floor skills

• Must possess exceptional work ethic, strong attention to detail, and a collaborative attitude

• Must possess strong empathy and team spirit

• Ability to work in an organized and meticulous manner with strong attention to small details

• Uncompromising work ethic with a relish for new challenges

The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

This position pays $11.00/hr-$17.50/hr plus tips

It is the policy of the Company to provide equal opportunity with regard to all terms and conditions of employment. The Company prohibits discrimination in employment on the basis of race, age, ancestry, creed, color, religion, gender, gender identity or expression, pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, national origin, alienage or citizenship, handicap, physical or mental disability, veteran's and/or military status, genetic information, or predisposing genetic characteristic, or any other characteristic as protected under applicable federal, state and local law. The Company also provides reasonable accommodation(s) to qualified individuals with a disability in accordance with applicable laws.

At Chambers, the entire FOH Team is fully and equally cross-trained and will have shifts both on the floor and also on the bar each week. Overall, we are seeking true hospitalitarians who thrive in an environment that promotes growth and excellence.

Chambers opened in June of 2022, was to the Michelin Guide that very year and was also the recipient of a glowing NY Times Review.

The entire concept at Chambers has been built around the elimination of the pressure-cooker-environment restaurants are known for. To achieve this, we have limited the scope of our operation. The restaurant operates 5 days a week, with the same small team day in and day out. Tuesday - Saturday from Labor Day - Memorial Day; Monday - Friday for the Summer with a paid Summer holiday for all. The restaurant opens at 5:30pm daily, with the last seating at 9:30pm or 10pm depending on the day. This is a full time position.

While the beverage program offers excellent cocktails, spirits and beer, candidates must possess demonstrable wine knowledge that will be absolutely necessary for this position. This will not be an environment where one can get away with “faking” one’s beverage knowledge with guests by using vague generalities to describe the product. Disciplined study of the information provided to you is needed to properly perform, and (paid) beverage oriented classes are offered. Having a personal enthusiasm for wine, fine spirits, craft beer, and market driven local cuisine will be a must.

The hourly wage for this position will be $11.00/hour plus tips. Comprehensive Health, Dental and Vision benefits are available, as is a pre-tax transit benefit program.

Please submit an application below for consideration. Those who submit applications with resumes that meet the necessary qualifications will receive an email to schedule an introductory meeting.

Responsibilities include but are not limited to:

• Curating and maintaining a warm and hospitable work environment for yourself, your colleagues and our guests

• Performing opening and closing duties to standards required

• Setting up and detailing dining room, bar, and stations to standards required

• Stocking and preparing service related items

• Oversee and guide guest’s complete dining and bar experience

• Provide knowledgeable, approachable, efficient, energetic, and thoughtful service at all times

• Full knowledge of food and beverage menu items including the major components of a dish/drink; this may include ingredients and their source, simple descriptions of unfamiliar ingredients, preparation, and/or execution of correct food and beverage service

• Prioritize proper pacing of setting and clearing items such as silverware and plates

• Ensure food and beverage arrive to guests quickly and correctly; and confirming guest satisfaction

• Ensure proper table maintenance, including water service, pre-bussing, etc.

• Uphold standards of quality when assembling alcoholic beverages for guests

• Responsibly serve alcoholic beverages

• Confident and correct use of Toast POS system for order entry and payment processing

• Ensure guests are charged correctly and receive proof of payment in a timely manner

• Maintain the cleanliness of tools and relevant work areas

• Communicate respectfully with chefs (and kitchen team) as necessary

• Engage management for any guest issue or complaint

• Effectively communicating service irregularities to all

• Adhere to all health and safety standards + understand and execute food safety and allergies protocols

• Respond appropriately to guest requests, communicating requests to others as needed

• Assist team members by communicating 86s, menu changes, and/or other food related information

• Support team members in the completion of their duties to ensure satisfaction of all guests before, during, and after service

The duties of this position may change from time to time. We reserve the right to add or delete duties and responsibilities at the discretion of the Company or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

• Minimum 2 years of both serving & bartending experience in a high volume environment

• Must have a strong personal interest in food & wine & a passion for the business of hospitality

• 2+ years of fine/casual fine dining experience, willing to train the right person

• Solution oriented with the ability to demonstrate quick thinking and adaptability in a constantly changing environment

• Receptive to constructive criticism and general performance feedback

• Exceptional communication, interpersonal and service floor skills

• Must possess exceptional work ethic, strong attention to detail, and a collaborative attitude

• Must possess strong empathy and team spirit

• Ability to work in an organized and meticulous manner with strong attention to small details

• Uncompromising work ethic with a relish for new challenges

The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

This position pays $16.50/hr-$16.50/hr, subject to the NYS $5.50 tip-credit when applicable.

It is the policy of the Company to provide equal opportunity with regard to all terms and conditions of employment. The Company prohibits discrimination in employment on the basis of race, age, ancestry, creed, color, religion, gender, gender identity or expression, pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, national origin, alienage or citizenship, handicap, physical or mental disability, veteran's and/or military status, genetic information, or predisposing genetic characteristic, or any other characteristic as protected under applicable federal, state and local law. The Company also provides reasonable accommodation(s) to qualified individuals with a disability in accordance with applicable laws.