Chef de Cuisine

Some of the most rewarding cooking is the food people return to every day: a breakfast worth making time for, a seasonal lunch that becomes a ritual, something delicious to bring home and share. That’s what we’re creating at Table, the café and market inside Sage + Sound’s new Greenwich home. We’re looking for a Chef de Cuisine who brings curiosity to ingredients, generosity to leadership, and a love of making familiar food feel exceptional.

Founded by Lacey Tisch and Lauren Zucker, Sage + Sound brings treatments, mindful classes, curated retail, and food together in a welcoming wellness destination. Table is its gathering place—a 36-seat café with seasonal outdoor dining, a coffee counter, prepared foods, and a thoughtfully stocked market.

Our kitchen will move through the day, from breakfast and house-made sweets to vibrant bowls, salads, sandwiches, soups, and evening aperitivo.

Local farms and producers will help shape what we cook. Vegetables will have a leading role, alongside ingredients chosen with care. We’ll bring imagination to everyday favorites and find thoughtful ways to use more of what comes through our kitchen.

For us, wellness starts with delicious food, good ingredients, and the pleasure of gathering around a table.

As our opening Chef de Cuisine, you’ll help bring Table to life alongside JF Restaurants, the hospitality group of Chef John Fraser, whose cooking has helped redefine the place of vegetables in American dining. You’ll collaborate with JFR’s culinary leadership on menu development, recipe testing, and training while taking ownership of the kitchen’s daily execution. This is an opportunity to help establish the food, build the team, and create the habits that will carry the kitchen forward.

You’re a hands-on culinary leader with strong fundamentals, an organized approach, and enthusiasm for seasonal cooking. You care as much about developing people as developing dishes.

You may already be a Chef de Cuisine, or an accomplished sous chef ready to lead your own kitchen. Experience in a café, restaurant, prepared-foods program, or wellness hospitality setting could all be relevant.
What matters is your ability to combine excellent cooking with thoughtful leadership and sound operations.

An interest in whole foods, vegetable-forward cooking, responsible sourcing, and reducing waste will help you thrive here. So will warmth, curiosity, and the desire to make guests feel welcome.

Pull up a chair.

Send your résumé and a brief note about the food you love to cook and why Table speaks to you. Photos of your work are welcome.