Char No. 4 is a Brooklyn restaurant and bar that opened in 2008 and has since gained national attention and accolades for its single-minded passion and obsession with American whiskey and smoked meat. New York Magazine named Char No. 4 one of its 10 best new restaurants of 2009. It was the only Brooklyn establishment on the list. In 2014, after 5 strong years and with international interest in American whiskey peaking, Char No. 4 continues to be featured on lists of best New York Restaurants and appeared in the EsquireTV program, "Best Bars in America."

This is an immediate opportunity for a committed culinary professional with the ability to maintain our high standards and the desire to develop outstanding programs and staff in the demanding environment of our busy restaurant. The Sous Chef will have the opportunity to work closely with the Executive Chef of Char No. 4 and Maysville, Kyle Knall.

The Sous Chef will supervise, coordinate and plan the operations of the kitchen on a daily basis and execute the goals and standards set by the Executive Chef and management at Char No. 4. The Sous Chef must be able to work effectively with management and the Executive Chef to plan menus, specials and programs and be able to communicate assignments and standards to the kitchen staff.

Qualifications -- The qualified candidate must be motivated, flexible, and highly organized and must operate effectively as part of a team, communicate clearly, execute smooth service under pressure and maintain high standards. The qualified candidate should seek to perfect their technique and execution and should motivate and mentor staff to do the same. They should take pride in developing an environment of excellence in food, wine, whiskey and service.

Requirements --
- Ability to multitask and maintain control of a high-volume, demanding environment while maintaining a calm demeanor.
- Ability to lead staff and positively influence employee behavior and performance.
- Ability to think quickly, adapt to demands of the environment and execute with poise.
- Must have clean work habits, and excellent organizational skills.
- Must be able to meet the physically demanding schedule and requirements of the job.
- Must demonstrate the skills to track inventory, manage costs and budget, and effectively communicate with management, staff, suppliers/purveyors and guests.
- Must demonstrate the ability to uphold maintenance and sanitation standards, understand and implement DOA/DOH enforcement, and ensure efficiency of production.

Benefits:
Health
Additional Training
Paid Vacation

Char No. 4 is a Brooklyn restaurant and bar that opened in 2008 and has since gained national attention and accolades for its single-minded passion and obsession with American whiskey and smoked meat. New York Magazine named Char No. 4 one of its 10 best new restaurants of 2009. It was the only Brooklyn establishment on the list. In 2014, after 5 strong years and with international interest in American whiskey peaking, Char No. 4 continues to be featured on lists of best New York Restaurants and appeared in the EsquireTV program, "Best Bars in America."

This is an immediate opportunity for a committed culinary professional with the ability to maintain our high standards and the desire to develop outstanding programs and staff in the demanding environment of our busy restaurant. The Sous Chef will have the opportunity to work closely with the Executive Chef of Char No. 4 and Maysville, Kyle Knall.

The Sous Chef will supervise, coordinate and plan the operations of the kitchen on a daily basis and execute the goals and standards set by the Executive Chef and management at Char No. 4. The Sous Chef must be able to work effectively with management and the Executive Chef to plan menus, specials and programs and be able to communicate assignments and standards to the kitchen staff.

Qualifications -- The qualified candidate must be motivated, flexible, and highly organized and must operate effectively as part of a team, communicate clearly, execute smooth service under pressure and maintain high standards. The qualified candidate should seek to perfect their technique and execution and should motivate and mentor staff to do the same. They should take pride in developing an environment of excellence in food, wine, whiskey and service.

Requirements --
- Ability to multitask and maintain control of a high-volume, demanding environment while maintaining a calm demeanor.
- Ability to lead staff and positively influence employee behavior and performance.
- Ability to think quickly, adapt to demands of the environment and execute with poise.
- Must have clean work habits, and excellent organizational skills.
- Must be able to meet the physically demanding schedule and requirements of the job.
- Must demonstrate the skills to track inventory, manage costs and budget, and effectively communicate with management, staff, suppliers/purveyors and guests.
- Must demonstrate the ability to uphold maintenance and sanitation standards, understand and implement DOA/DOH enforcement, and ensure efficiency of production.

Benefits:
Health
Additional Training
Paid Vacation