Sous Chef

5 years

About LELE
LELE is a bold new culinary destination celebrating the vibrant, soulful flavors of Afro-Caribbean cuisine. Opening mid-May in the heart of New York City, our restaurant will fuse tradition with innovationserving elevated dishes inspired by the African diaspora, Caribbean islands, and the spice-laden street markets that define them. At LELE, we aim to honor heritage, tell stories through food, and create a space where culture and community meet on every plate.

Position Summary
We are seeking a passionate and experienced Sous Chef to join our opening team and help bring LELEs vision to life. The ideal candidate will have a strong background in high-volume or upscale kitchens, a deep appreciation for Afro-Caribbean flavors and cooking techniques (or a strong curiosity and willingness to learn), and the leadership skills to help shape a collaborative, respectful, and high-performance kitchen culture.

Responsibilities

• Work closely with the Executive Chef in all aspects of kitchen operations and menu execution

• Lead by example in maintaining cleanliness, organization, and attention to detail

• Assist in hiring, training, and mentoring the back-of-house team

• Oversee food prep, quality control, and consistent presentation during service

• Maintain compliance with health and safety regulations

• Participate in creative development of seasonal menus and specials

• Manage inventory, ordering, and cost controls as needed

• Foster a positive, inclusive kitchen environment rooted in respect, learning, and passion for food

Qualifications

• Minimum 35 years of kitchen experience, with at least 12 years in a leadership role

• Strong knowledge of Afro-Caribbean cuisine is a plus; curiosity and willingness to learn are a must

• Comfortable in a fast-paced, high-expectation environment

• Excellent communication, organizational, and leadership skills

• NYC Food Handlers Certification (or ability to obtain upon hiring)

Why Join Us?
At LELE, youll be part of a dynamic opening team committed to excellence, creativity, and cultural storytelling through food. We offer competitive compensation, room to grow, and the unique opportunity to shape a kitchen and concept from the ground up.

To apply:
Submit your resume, a brief note about your culinary background and what excites you about Afro-Caribbean cuisine.

Compensation: Salary ($60,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off

Leadership

Ability to work collaboratively in a team environment

Communication Skills

Adaptability to New Cooking Techniques and Flavors

Communication

Mentorship and Development of Junior Staff

Kitchen Management

Creativity in Menu Design and Food Presentation

Time Management

Strong Problem Solving Skills in Kitchen Operations

Team Management

Ability to Manage Stress in a High Pressure Environment

Inventory Management

Commitment to Maintaining High Standards of Food Safety

Food Preparation

Cultural Awareness and Sensitivity Towards Afro Caribbean Heritage

Menu Development

Ability to Inspire and Motivate Team Members

Management

Strong Time Management Skills

Quality Control

Attention to Customer Satisfaction

Menu Planning

Ability to Handle Multiple Tasks Simultaneously

Food Handling and Storage

Strong Work Ethic and Dedication to Culinary Excellence

Team Leadership

Ability to Communicate Effectively With Diverse Teams

Scheduling

Passion for Culinary Arts and Continuous Learning

Training and Development

Customer Service

Sous Chef Experience

Food Safety Knowledge

Training

NYC Food Protection License

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