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Sous Chef
Little Beet Table - New York
333 Park Avenue South, New York, NY
Little Beet Table - New York hiring Sous Chef in New York, NY

Little Beet Table - New York hiring Sous Chef in New York, NY

Little Beet Table - New YorkMore Info

Full Time • Salary (Based on Experience)
Expired: Aug 21, 2021

Sorry, this job expired on Aug 21, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years

Job Details

Job Title –Sous Chef

The Sous Chef effectively and efficiently manages the kitchen within the policies and guidelines of the company to ensure guest satisfaction, profit maximization and development of high performing kitchen staff. This position reports to the Chef De Cuisine. Sous Chefs will have the overall responsibility for directing the daily operations of the kitchen, ensuring compliance with company standards in all areas of operation, including product preparation, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention of kitchen staff, financial accountability, ensuring that the highest quality products and services are delivered to each customer and other duties as required or assigned.

Essential Duties and Responsibilities: 

  • Master of Kitchen Prep, procedures, portioning, and timing

  • Working stations during shifts when required on the schedule

  • Working the necessary hours accustomed in the kitchen

  • Ensures food quality at all times

  • Ensures accuracy of all recipes and kitchen training tools

  • Control inventories of food, paper products, beverages, and equipment while reporting shortages to applicable members of management

  • Ensure accuracy of all food, beverage and paper orders

  • Ensure accuracy of all inventories

  • Food, beverage, and paper cost management

  • Recruit and interview new kitchen staff

  • Kitchen Scheduling

  • Work alongside the time on the line as necessary

  • Maintains fast, accurate service, positive guest relations, and ensuring products are consistent with company quality standards

  • Ensures Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met

  • Maintain city department of health standards and having all the necessary documentation to work in a food-service establishment

  • Assists profit & loss, by following cash control/security procedures, maintaining inventory, managing labor

  • Manage Food and Labor Costs, keeping them to the level specified by management.

  • Conducts performance appraisals, takes disciplinary action, motivates and trains

  • Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program

  • Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team

  • Other duties as assigned by Chef De Cuisine and/or General Manager

Qualifications - Knowledge, Skills and Abilities 

  •  2-4 years of cooking experience in a full-service kitchen environment is required with responsibility for restaurant/store profit and loss. Experience in providing customer service and a desire to grow in the food industry is strongly preferred. You must have a very hands on management style and be actively involved in all daily functions of the store.

  • Certifications: A NYC Food Handlers License is required to be considered for this position.

  • Language Ability: Good communication and interpersonal skills are required. 

  • Math Ability: The position requires the ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. It also requires basic business math and accounting skills.

  • Reasoning Ability: The position requires the ability to solve practical problems and deal with a variety of situations and people. 

  • Computer Skills: Basic personal computer literacy is required, with proficiency in Word, Excel, PowerPoint, Internet, and other appropriate software. Must be able to operate cash register.

  • Supervisory Responsibilities: Supervises kitchen staff. Requires strong skills and experience in management, delegation, training, creating a positive work environment, and taking disciplinary action, as needed.

  • Physical Demands: The position’s physical demands require work in a restaurant/kitchen environment with moderate to loud noise levels, varying temperature conditions, and possible direct exposure to hazardous substances, such as hot oil. While performing the duties of the job, the employee is regularly required to sit, stand, travel and react quickly to deadlines, sometimes with little notice. The employee is often required to stand for long periods; walk, bend, kneel, and reach with hands to retrieve boxes or food containers typically weighing 50 pounds or less, without restrictions. May be required to use stepladder. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. Must be able to travel as needed.

  • Hospitality: Actively look for ways to help customers, provide as much information as requested. 

  • Active Listening: Give full attention to what customers are saying, be able to listen to and process the customers’ order without losing track.

  • Social Perceptiveness: Be aware of customers’ reactions, both verbal and nonverbal, and understand why they are reacting this way. Understand the boundaries of appropriateness.

  • Integrity: Must be honest and possess an immense code of ethics.

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts

View Job Description

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