Sous Chef at Ox Verte 681 views0 applications

Job Description

  • Responsible for executing all catering orders on a daily basis

  • Thorough knowledge of all Ox Verte recipes and processes

  • Manage a team of 3 – 5 cooks and dishwasher and ensure consistency and quality are maintained

  • Teach and motivate the staff; give feedback to management as needed regarding progress of all employees.

  • Maintain cleanliness and organization of the kitchen

  • Prevent waste of food and cleaning materials

  • In charge of scheduling, payroll, training, coaching, evaluating, and hiring for all BOH staff 

Skills & Experience

  1. Hours will be Monday – Friday from 5 AM – 2PM

  2. At least 1 year managing a team of cooks in a restaurant

  3. Hyper organized with extreme attention to detail

  4. Sit, walk, and stand continuously.

  5. Lift/carry 25 lbs (frequently) and 50 lbs (occasionally)

  6. Passion for health and plant-forward eating a plus

Application Details

Please send resumes to


  • This will be a salaried position, starting at $45,000 plus an annual performance bonus

  • Paid time off and other company benefits apply

  • Significant room for upward growth

  • This job has expired!
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Ox Verte is a plant-forward food company working to reinvent office lunch. At Ox Verte, we want to make seasonally-fresh, locally-sourced food an everyday occurrence, and offer wholesome meals that can nourish our bodies and nurture our communities. 

The Company was founded in Feb. 2015 and serves groups sizes 10 - 500 in Manhattan. Ox Verte is also a Certified B Corporation, a leader in the global movement to use business as a force for good. Read about us in Food+Tech Connect or  Edible Manhattan.

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