Executive Sous Chef

Red Rooster Harlem is thrilled to join Harlem’s vibrant community alongside local legends like the Apollo Theater, Studio Museum, Sylvia’s and the Schomburg Center. Red Rooster Harlem was named after the legendary Speakeasy that was located at 138th Street and 7th Avenue, where neighborhood folk, jazz greats, authors, politicians and some of the most noteworthy figures of the 20th Century – such as Adam Clayton Powell, Jr., Nat King Cole and James Baldwin – would converge to enjoy drinks and music in an inviting atmosphere.

Award-winning chef and cookbook author Marcus Samuelsson was the youngest chef to ever receive two three-star ratings from the New York Times while at Aquavit as Executive Chef. In 2010, Marcus was the winner of Top Chef Masters, Season 2 and also served as the guest chef for the first State Dinner of the Obama Administration.

Red Rooster Harlem is seeking an experienced Executive Sous Chef who is passionate about cooking and leadership and wants to be part of a great team with amazing potential for growth, this is your perfect opportunity to take your career to the next level.


Primary Duties:

• Responsible for supervising the production of food at all stations.
• Assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control.
• Must be able to work any station in the kitchen, and assume command and managing all aspects in the kitchen in the absence of
the Executive Chef.
• Must have accurate knife skills, the ability to read and follow recipes and standards, train employees, and maintain health
department, food quality, and restaurant standards.
• The position requires a minimum of 5 years food preparation experience.
• Previous experience in a supervisory role and a culinary training degree is preferred.
• Current ServeSafe Food Handler’s certificate
• Work collaboratively with the Red Rooster Sous Chefs
• Must be able to follow through on assignments proposed by the Executive and Corporate Chef.
• Ability to work and stand for 8 hours or more.
• Flexibility in schedule preferred
• Must have experience in a fast paced casual/fine dining restaurant.

Red Rooster Harlem is thrilled to join Harlem’s vibrant community alongside local legends like the Apollo Theater, Studio Museum, Sylvia’s and the Schomburg Center. Red Rooster Harlem was named after the legendary Speakeasy that was located at 138th Street and 7th Avenue, where neighborhood folk, jazz greats, authors, politicians and some of the most noteworthy figures of the 20th Century – such as Adam Clayton Powell, Jr., Nat King Cole and James Baldwin – would converge to enjoy drinks and music in an inviting atmosphere.

Award-winning chef and cookbook author Marcus Samuelsson was the youngest chef to ever receive two three-star ratings from the New York Times while at Aquavit as Executive Chef. In 2010, Marcus was the winner of Top Chef Masters, Season 2 and also served as the guest chef for the first State Dinner of the Obama Administration.

Red Rooster Harlem is seeking an experienced Executive Sous Chef who is passionate about cooking and leadership and wants to be part of a great team with amazing potential for growth, this is your perfect opportunity to take your career to the next level.


Primary Duties:

• Responsible for supervising the production of food at all stations.
• Assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control.
• Must be able to work any station in the kitchen, and assume command and managing all aspects in the kitchen in the absence of
the Executive Chef.
• Must have accurate knife skills, the ability to read and follow recipes and standards, train employees, and maintain health
department, food quality, and restaurant standards.
• The position requires a minimum of 5 years food preparation experience.
• Previous experience in a supervisory role and a culinary training degree is preferred.
• Current ServeSafe Food Handler’s certificate
• Work collaboratively with the Red Rooster Sous Chefs
• Must be able to follow through on assignments proposed by the Executive and Corporate Chef.
• Ability to work and stand for 8 hours or more.
• Flexibility in schedule preferred
• Must have experience in a fast paced casual/fine dining restaurant.