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Sous Chef
CUT by Wolfgang Puck
99 Church Street, New York, NY
CUT by Wolfgang Puck hiring Sous Chef in New York, NY

CUT by Wolfgang Puck hiring Sous Chef in New York, NY

CUT by Wolfgang PuckMore Info

Full Time • Salary (Based on Experience)
Expired: Jan 1, 2020

Sorry, this job expired on Jan 1, 2020. Below are other jobs that may be of interest to you.

Requirements

2 years


Job Details
We are seeking an experienced Sous Chef to join the  team!
 
Job Summary: The Sous Chef is the second in command over the kitchen staff and manages the daily operation of assigned kitchen(s). Monitors kitchen(s) profitability and quality standards. Provides direction to line employees to improve the operations of the department. Assists with food production as needed.
 

Essential Job Functions: 
• Interact with other Department Heads to help operations proceed smoothly 
• Encourages and motivates employees 
• Be accessible and available to employees 
• Consistently demonstrate excellent people skills when dealing with employees and guests 
• Assist with administering, coordinating and distributing information to all kitchen employees. 
• Maintain accurate paperwork for scheduling, payroll and employee records 
• Provide Human Resources with the necessary information to keep personnel files current 
• Observe employee performance in assigned kitchen(s) 
• Ensure employees adhere to established policies and procedures 
• Provide feedback to the Executive Chef, Executive Sous Chef and Sous Chef for the preparation of kitchen employee performance reviews 
• Ensure kitchen cleanliness and quality physical appearance of each kitchen. 
• Ensure a neat, clean and safe working environment 
• Organize and maintain food storage, rotation and utilization 
• Ensure guest satisfaction (i.e. food quality, production, presentation) and resolve guest complaints 
• Assist with ordering food products and ensuring the quality of these products 
• Taste and review food products on a daily basis to ensure quality and consistency with preparation and presentation 
• Demonstrate to Line staff how to properly prepare menu items 
• Demonstrate to Prep staff and Butchers how to properly prepare and store food items 
• Direct and oversee the daily activities of assigned kitchen(s) which could include: 
o Main Kitchen 
o Prep or Appetizer kitchen 
o Banquets 
o Butcher Shop 
o Garde Manger 
• Conduct daily inspections of assigned kitchen(s) and delegate job tasks and responsibilities throughout these kitchens 
• Complete food ordering and approve requisitions 
• Assist with developing, implementing and maintaining new recipes, presentations and products 
• Implements daily “special” menu at the direction of the Executive Chef or Executive Sous Chef 
• Identify and communicate suggestions to the Executive Chef or Executive Sous Chef for policies and procedures to improve the operation 
• Present needs of the department to the Executive Chef, Executive Sous Chef and Sous Chef 
• Complete special projects as directed by the Executive Chef or Executive Sous chef 
• Assist in the job duties and responsibilities of kitchen employees when business dictates 
• Assists with creating, implementing and monitoring action plans to minimize costs to ensure that budgetary goals are met 
• Maintains established food par levels and accurate paperwork for inventory 
• Performs other related duties as assigned or requested 
• Responsible for Kitchen in absence of Executive Chef

Supervisory Responsibilities: Directly supervises the kitchen staff and carries out supervisory responsibilities in accordance with Fine Dining policies and applicable laws. Responsibilities include interviewing, hiring, training employees; planning, assigning and directing work; appraising performance; rewarding; discipline employees in conjunction with Human resources, addressing complaints and resolving problems.

Qualifications: To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: 
• Technical Culinary Diploma or Bachelor’s Degree (B.A.) from a four-year college or university, or two years of related experience and/or training, or equivalent combination of education and experience

Required Experience: 
• Minimum 2 years cooking experience in a high-volume / highest quality fine dining operation 
• Social Banquet experience a plus 
• One year prior inventory/cost control experience 
• Well-rounded food background with extensive knowledge of all kitchen equipment 
• Computer skills helpful

Knowledge, Skills, & Abilities: 
• Effective verbal and written communication skills and math analyzation skills 
• Ability to read and interpret documents such as recipes, memos, safety rules, operating and maintenance instructions and procedure manuals 
• Ability to write routine reports and requisitions. 
• Ability to speak effectively before groups of customers or employees of organization 
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals 
• Ability to calculate and apply figures and amounts in recipe and labor costing and control 
• Ability to follow delegation while providing technical and management troubleshooting and problem solving techniques 
• Demonstrated operational logical: multi-unit prioritizing skills 
• Strong interpersonal staff relations and leadership skills 
• Demonstrated proficiency in butchery, pastry and garde manger

We are an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class.


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Steakhouse, New American

Fine Dining

Part of Wolfgang Puck Fine Dining Group

At Wolfgang Puck Fine Dining we invent the future of food. We transform the expected into something entirely new. We search for individuals who are passionate about food and the art of hospitality. Our company objective is to provide an exceptional dining experience that treats the palate and creates a memorable experience for our guests.

Members of the Wolfgang Puck Fine Dining team live to bring originality to the art of cuisine, authenticity to the art of entertaining and love to share their passion with others.

Our Worldwide Restaurants provide opportunity and growth for those individuals who are looking to Live, Love and Eat!

Join the Wolfgang Puck family!

Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class.

In compliance with the Drug-Free Workplace Act of 1988, Wolfgang Puck Group is a drug-free workplace.