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Join our team as an opening Sous Chef at Union Square Hospitality Group's new project on Manhattan's West Side, Ci Siamo!
Ci Siamo is the new restaurant from Danny Meyer’s Union Square Hospitality Group and Chef Hillary Sterling, debuting this summer at Manhattan West. Celebrating the beauty of simplicity, Ci Siamo will center around live-fire cooking. The Italian-inflected menu takes inspiration from Chef Sterling’s extensive travels and is rooted in the understated excellence of seasonal ingredients and purposeful preparations. Ci Siamo, which loosely translates to “we’ve made it” or “we’ve arrived,” bridges the traditional with the contemporary to introduce a new space that is at once transportive yet warmly familiar. Ci Siamo looks forward to participating in New York’s revival, and welcoming the city to our home.
The Sous Chef works closely with the Executive Chef and Executive Sous Chef to maintain the highest quality and standards in the daily operations of kitchen. They ensure all pars are met in the prep kitchen and oversee execution of the menus throughout lunch and dinner service daily. This position also has an active role in the management and development of Line Cooks, Prep Cooks and all hourly team members. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives. The Sous Chef oversees the control of the BOH hours and performance and oversees a successful and compliant time and attendance process. The Sous chef has an integral responsibility to partner with the Sous Chef team focusing on business and department goals.
Ensure high performance and maintain overall excellence & hospitality throughout each day’s specific service periods.
Effectively open physical operation and/or close physical operation
Ensure consistent execution of food and timely flow of service by directing the team and effectively expediting service.
Work with Executive BOH team on recipe development and assist in menu pricing when appropriate
Hold team accountable to set up/break down of kitchen according to Executive Chef’s guidelines
Ensure all menu changes are updated and articulated to both FOH/BOH staff prior to service
Educate dining room service staff on all aspects of food menu & culinary procedures through tastings and staff presentation
Maintain effective & timely communication to all FOH/BOH and team members.
Maintain positive working relationship with dining room leaders and line staff throughout service periods
Continuously provide support to all kitchen staff and actively participate in line stations as needed
Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence. To the highest degree possible, ensure that kitchen & physical plant is kept clean, safe and up to all “A” level health code standards.
Work with Executive Chef on recipe development and assist in menu pricing when appropriate
Ensures checking in with hourly team members on par levels and are communicating ordering needs
Hold team accountable to following all recipes and presentation specifics (including but not limited to: standard portion sizes, cooking methods, quality standards & ingredients) as set forth by the Executive Chef
Follow proper plate presentation and garnish set up for all dishes
Ensure team appropriately stocks and maintains sufficient levels of food products at line stations during service period
Accountable to maintaining the appropriate amount of product in house
Assists in food prep assignments and/or cooking during peak periods as needed
Tracks and reports any food waste, monitor food prep inconsistencies, evaluating and correcting team as needed.
Maintain and properly use all kitchen equipment and ensure that hourly team members are properly educated on use of all equipment
Ensure team is trained properly and understands/adheres to the correct procedure to maintain, clean and stock the prep area, storage area, individual station, kitchen and walk-ins according to all DOH safety and sanitation standards
Prepare all food according to Food Handlers Guidelines; ensure that all team members including hourly team members are educated on these guidelines and are consistently held accountable by management.
Ensure that team handle, store and rotate all products properly and are consistently educated on proper protocols.
Establishes and executes a clearly articulated strategic growth plan with accompanying profitability and operational goals.
Work in conjunction with the Executive Chef to vet candidates for hourly kitchen positions
Assist in scheduling kitchen trails and execute hiring and training new hires team according to standards for hospitality and culinary excellence
Ensure all team members are appropriately trained to execute station properly, partnering with the Sous Chef team to make sure that all new hires are adequately trained before beginning their new role
Provide continuous training and leadership to develop and grow both Hourly employees
Hold all hourly employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary
Ensure that all employees receive ongoing feedback, structured check-ins and annual performance reviews, for Hourly Kitchen team members.
Relevant Knowledge, Skills, & Ability:
2+ years of experience in restaurants, large-scale special events, small intimate gatherings, and fine dining restaurants.
Excellent working knowledge of many styles of cuisine and types of events
Ability to lead and empower a team
Ability to demonstrate discretion and leadership in complex employee relations matters
Ability to embody, teach, and inspire our Family Values
Proficient in POS System (Micros)
Strong Computer Skills (Microsoft Office, reservations software, events/catering software)
2+ years of experience in culinary leadership
Demonstrated experience collaborating and communicating across all levels of an organization
Demonstrated technical experience implementing people and organizational focused strategies and programs
Must be able to maneuver to all areas of the kitchen, including food and beverage areas.
Requires mobility, prolonged standing, bending, stooping, and reaching.
Must be able to taste and differentiate between flavors and aromas, and to respond to visual and aural cues.
Requires hand-eye coordination and manual dexterity.
Must be able to tolerate varying levels of stress, temperature, illumination, air quality and fatigue.
Must be able to stand, reach with arms and hands, bend and stoop, kneel and crouch more than 75% of the time.
Language: English fluency and Spanish preferred
We are an equal opportunity employer and value diversity and inclusion and belonging at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.
USHG is proud to offer all qualified employees a package of employee benefits including; Medical, Dental and Vision Insurance, Transit Discount program, 401k, Flexible Spending, Direct Deposit, Corporate Fitness Discount programs and an Employee Dining Program.
Compensation: Salary (Salary)
Part of Union Square Hospitality Group