Rule of Thirds is a Japanese restaurant in Greenpoint, Brooklyn, by Sunday Hospitality Group, the team behind Sunday in Brooklyn, El Quijote, The Hotel Chelsea, Dynamo Room, and Bedford Post Inn.

The Sous Chef serves as a leader in ensuring that the culinary and operating standards of Sunday Hospitality are met. In the absence of the Executive Chef, the Sous Chef is responsible for upholding the highest quality standards by being well versed in the recipes, plate, and product specifications and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations, as well as showcase those standards within the operation.

Specific job duties include, but are not limited to:

• Works closely with Executive Chef and kitchen staff to ensure food standards are met
• Alongside the executive chef, leads the kitchen team through service, showcasing strong integrity
• Executes food, beverage, service, and hospitality service that aligns with SHG brand
• Methodically approaches food production and quality standards with a keen eye to detail
• Organizes kitchen space and enforces the same standards with the kitchen team
• Assist in the identification and hire of great kitchen talent, develops them into great SHG leaders
• Participates in interviews for hourly kitchen employees
• Ensures that operational and training standards are consistently followed and executed
• Effectively leads by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development