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Sous Chef
Casa Dani
West 33rd Street, Manhattan, New York, NY
Casa Dani hiring Sous Chef in New York, NY

Casa Dani hiring Sous Chef in New York, NY

Casa DaniMore Info

Full Time • Salary (Based on Experience)
Expired: Aug 15, 2021

Sorry, this job expired on Aug 15, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

C3 by sbe - in partnership with Grupo Dani Garcia - is seeking an outstanding for a professional Sous Chef for Casa Dani by Dani Garcia, a full-service fine dining concept presenting Dani Garcia's characteristic Mediterranean flavor and Spanish flair at the Michelin level. Launching at Citizens Manhattan West this Summer 2021

The Sous Chef has enthusiasm, commitment, high standards of quality and care and passion for Spanish cuisine. 

Job Purpose:

A Sous Chef supervises the whole BOH operation in the daily basis to ensure consistent and excellent quality, maximum revenue generation and profitability, positive employee morale and work environment as well as constant coaching and developing the team. Fill up all necessary checklists. Establish a control to minimize food waste. Ensure the HACCP worksheet is completed correctly every time the vacuum sealer is used, coaching employees that are not familiar with the process. Must lead the pre shift briefing when the chef is not available. He or She must be able to place the daily ordering as well as counting the inventory with accuracy at the end of every month/week. He or she is the person in charge of the kitchen when the Executive Chef is not present. Must be able to work at any station in case of business needs and be able to fix any kitchen related issue under pressure.

Duties & Functions

  • Must love and support their team!
  • Must love and take care of guests!
  • Must say “yes” and “thank you” often!
  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems
  • Role models company quality standards and service
  • Ensures that all equipment and facilities are in good working order and is properly maintained
  • Is responsible for ordering products to ensure all par levels are maintained. 
  • Supervises and carries out the correct procedure of preparations, presentation and portion control for all raw and cooked foods in accordance with Company standards and food regulations
  • Will work with other chefs in order to ensure the kitchen is running as smoothly and efficiently as possible
  • Follow procedures for covering, labeling, dating and storing food in a timely manner
  • Ability to work under time constraints and meet department deadlines
  • Constantly growing and coaching lower management and staff
  • Provides clear direction and achievable goals for their entire team
  • Fully supportive of and cognizant of all Corporate Programs
  • Understands and enforces federal, state and local food sanitation regulations

ADDITIONAL RESPONSIBILITIES

  • Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
  • Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
  • Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.
  • Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
  • Develop and implement cost saving and profit enhancement measures within your scope of responsibility.

To be aware of and ensure constant compliance with all necessary operational policies including:

  • Health and Safety (HACCP)
  • Food Hygiene
  • Maintenance
  • Emergency Procedures
  • Liquor Licensing

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

  • Attend mandatory meetings including divisional meetings, staff meetings, etc.
  • Participate in community events and ensure corporate social responsibility goals of sbe are met.
  • Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used.
  • Keep work area clean and organized.
  • Ensure confidential documents are kept in a secured area.
  • When disposing confidential documents that contain any personally identifiable information, they must be shredded or pulverized.
  • Complete other duties as assigned by the Ownership or Corporate Offices.
  • Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.
  • Ensure that all staff follows and are in compliance with sbe’s policies and procedures.

OTHER DUTIES

Assimilate into sbe’s and Grupo Dani Garcia’s culture through understanding, supporting and participating in all company’s elements. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by sbe from time to time, is essential to the successful performance of this position.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property.


Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program


Required Skills

Communication

Cooking Methods

Leadership

Safety and Sanitation

Business Software

Kitchen Equipment Use

Kitchen Management

Fine Dining Service

Plating and Presentation

Work In a Fast-Paced Environment

Team Management

High Volume Cooking

Teamwork

Read more


View Job Description

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OPENING SOON

Spanish

Upscale Casual, Fine Dining

Part of Grupo Dani García

Dani García is one of Spain’s most internationally renowned chefs, having achieved 3 Michelin stars and the Bib Gourmand 2016.
His restless and creative nature is reflected in his cuisine without borders, the result of a wide array of influences: from his roots in Andalucía, the southern region of Spain, to the cultures he has discovered travelling around the world, summing up 20 years of experience and learning.
He describes his style of cooking as “Cocinacontradición”, a play on the Spanish words for tradition and contradiction. It’s a fitting label considering his cuisine is based
on contrasts, from the mix of a wide diversity
of flavors and textures to the clash of hot and cold temperatures, without ever losing sight of the traditional flavors of Andalusia. The result
is presented in a delicate and magical manner. It is an avant-garde cuisine rooted in tradition, where technique is at the service of taste and where the use of local products is reclaimed as
a starting point to achieve a brilliant result. It may seem disconcerting at first, but ultimately invites you to uncover memories and eventually unleash pleasure.
Besides his work as a Chef, Dani García also raises awareness on the importance of nutrition through the various books he has published and with his cooking show on the main public television channel in Spain (TVE).

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