Sous Chef​/Kitchen Manager

Lucky Parlor, opening soon in Bed-Stuy, is a new concept from the team behind neighborhood favorite Trad Room:
Chinese-derived dishes, reimagined through Japanese technique, ingredients, and flavor. We're looking for a hands‑on culinary leader with a service‑mindful heart to head our kitchen from day one, working closely with our owners to bring their vision to life.

• Recruit, train, and mentor the kitchen team, fostering a positive and respectful environment.
• Build out the kitchen's foundational operating systems, including prep, shift service, and closing procedures.
• Manage food preparation to ensure consistent quality standards.
• Perform R&D, develop seasonal specials, and provide menu recommendations that fit within the owners' concept.
• Own ordering, vendor relationships, and inventory management to optimize ingredient quality and cost.
• Manage scheduling and labor costs.
• Cost menu items and work with the General Manager to track profitability and product mix.
• Maintain health, safety, and sanitation standards and stay compliant with health department requirements (including walk in fridges and pantry).
• Work alongside the General Manager to keep the front and back of the house aligned, communicating clearly and resolving roadblocks early.
• 4-5 days of physical work in the kitchen.

• An experienced sous chef, kitchen manager, or equivalent leader with a track record of running a team in a fast‑paced kitchen.
• Experience in Asian cuisine, ideally Japanese and/or Chinese, with wok experience a plus.
• Comfortable with the business side or willing to learn (ordering, labor, costing, and profitability).
• Someone who handles conflict directly and builds trust between kitchen and floor.
• A collaborative leader who shares ideas openly and is comfortable with the owners having final say on the menu.
• Clean, organized, and systematic.

• Base salary: $66,000 - $85,000 (e.g., standard sous chef roles average $66,000 to $80,000)
• Performance‑based incentive program.
• Career growth opportunities.

• Leadership
• Team Engagement
• Problem Solving
• Operational Efficiency
• Quality Control
• Creativity in Menu Development
• Compliance Awareness
• Cost Management