Cynthia is looking for an Executive Sous Chef to serve as the right hand to our Executive Chef and a driving force behind our kitchen's execution, discipline, and growth. This is a rare opportunity to help shape the trajectory of a Michelin-reviewed restaurant in its early, high-momentum years.

What you'll do

• Partner directly with the Executive Chef on menu development, execution standards, and the day-to-day running of a coursed tasting kitchen
• Run service, expediting and coordinating pass timing to match the pace and precision our guests expect
• Lead, train, and mentor the line — building a culture of craft, consistency, and accountability
• Manage kitchen ordering, inventory, food cost, and vendor relationships alongside ownership
• Uphold and refine our BOH SOPs, cleaning standards, and allergy protocols
• Step in as the senior kitchen leader in the Executive Chef's absence

What you bring

• Prior sous chef or senior kitchen leadership experience in a fine dining or tasting menu environment; Michelin-recognized kitchen experience strongly preferred
• A refined palate and genuine point of view on food, balanced with the discipline to execute someone else's vision flawlessly
• Strong people-management instincts — you can train, correct, and inspire a team under real service pressure
• Meticulous organization around costing, ordering, and inventory
• The stamina and appetite for a small, high-intensity kitchen where standards never slip

Tucked into Jones Street in the West Village, Cynthia is a tasting menu restaurant where a New York sensibility meets Brazilian warmth. Since opening, we've been reviewed by the Michelin Guide and celebrated by The New Yorker, Food & Wine, and more — recognition earned in our first year, and one we're building on with intention.

We're a small, obsessive kitchen. Every course is considered, every plate is a point of view, and every night is a full room. We're looking for people who want to do the best work of their careers here; who care as much about the detail on the plate as we do, and who want to grow with a restaurant that's just getting started.