Brass New York
BRASS and The Tusk Bar are sister venues within the historic Evelyn Hotel, a grand New York brasserie and cocktail bar reimagined for the modern era. BRASS channels the glamour of old New York and the precision of contemporary cooking; The
Tusk Bar, its adjoining cocktail lounge and raw bar, hums with energy andstyle Together, they celebrate the art of hospitality in all its forms. We’re seeking an Executive Sous Chef to join our culinary leadership team : someone grounded in discipline and finesse, who can lead by example and thrive in both the structure of fine dining and the rhythm of a busy service. Responsibilities
Support the Executive Chef and Corporate Chef in overseeing kitchen operations across BRASS and The Tusk Bar Lead daily prep, service, and closing with precision and consistency Manage scheduling, training, and mentorship of the kitchen team Uphold culinary standards of execution, flavor, and presentation in line with the restaurant’s vision Partner closely with FOH management to ensure seamless coordination between kitchen and dining room Manage inventory, ordering, and vendor relationships Maintain compliance with DOH standards and company SOPs Contribute to menu development and seasonal R&D Qualifications
3+ years in a senior kitchen management role, ideally in a high-volume or fine-dining environment Strong background in French or European technique and modern plating Leadership presence with the ability to train, inspire, and hold teams accountable Proficiency in kitchen systems (ordering, prep lists, recipe costing, labor management) Excellent communication, organization, and composure under pressure A commitment to craft, collaboration, and culture
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Tusk Bar, its adjoining cocktail lounge and raw bar, hums with energy andstyle Together, they celebrate the art of hospitality in all its forms. We’re seeking an Executive Sous Chef to join our culinary leadership team : someone grounded in discipline and finesse, who can lead by example and thrive in both the structure of fine dining and the rhythm of a busy service. Responsibilities
Support the Executive Chef and Corporate Chef in overseeing kitchen operations across BRASS and The Tusk Bar Lead daily prep, service, and closing with precision and consistency Manage scheduling, training, and mentorship of the kitchen team Uphold culinary standards of execution, flavor, and presentation in line with the restaurant’s vision Partner closely with FOH management to ensure seamless coordination between kitchen and dining room Manage inventory, ordering, and vendor relationships Maintain compliance with DOH standards and company SOPs Contribute to menu development and seasonal R&D Qualifications
3+ years in a senior kitchen management role, ideally in a high-volume or fine-dining environment Strong background in French or European technique and modern plating Leadership presence with the ability to train, inspire, and hold teams accountable Proficiency in kitchen systems (ordering, prep lists, recipe costing, labor management) Excellent communication, organization, and composure under pressure A commitment to craft, collaboration, and culture
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