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Executive Sous Chef
Temple Court
5 Beekman St, New York, NY 10003
Temple Court hiring Executive Sous Chef in New York, NY

Temple Court hiring Executive Sous Chef in New York, NY

Temple CourtMore Info

Full Time • Salary (Based on Experience)
Expired: Oct 22, 2021

Sorry, this job expired on Oct 22, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

5 years


Job Details

As an Executive Sous Chef for Temple Court at The Beekman Hotel you will assist in managing back of house operations. This role will supervise all kitchen employees and Culinary Staff in preparation and cooking of dishes as well as their garnishment and presentation. The Executive Sous Chef is also responsible for assisting in menu planning and development and cost control.

Responsibilities:

  • Supervising activities of all back of house staff members including receiving, storing, prepping, and cooking
  • Assisting the Executive Chef in developing new menu concepts; developing, testing, and costing out new menu items
  • Meeting with the kitchen management team to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance
  • Maintaining updated and accurate recipes and costing for all dishes
  • Overseeing methods of preparation, portion sizes, and timeliness of food preparation; control food and usage to minimize waste
  • Maintaining the cleanliness of the kitchen area
  • Participating in interviews, hiring, training, coaching and counseling alongside the Human Resources team
  • Providing feedback to staff on their performance; handling disciplinary problems and counseling employees according to standards
  • Conducting frequent walk-thrus of each kitchen area and direct respective personnel to correct any deficiencies; ensuring that quality and details are being maintained at all times
  • Ensuring that sanitation standards as set forth by Crafted Hospitality, NYC Department of Health, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
  • Developing new menu items, testing and writing recipes
  • Attending weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings and marketing meetings
  • Promoting teamwork and quality service through daily communication and coordination with the rest of the restaurant
  • Assisting Executive Chef in sourcing supplies and equipment to ensure best quality and pricing
  • Planning, assigning, and coordinating work for Line Cooks
  • Supplying recipes for, and suggesting methods and procedures to Line Cooks
  • Maintaining accurate and detailed production records
  • Utilizing effective internal communications, including meetings with team members to ensure optimum team work and productivity
  • Participating in preparing food items on the line for service
  • Rewarding and disciplining employees in addition to addressing complaints and resolving problems

Qualifications:

  • 5+ years experience cooking in a fine dining restaurant
  • 3 year in a supervisory role, overseeing food production in a full-service restaurant
  • Graduate from an accredited culinary institution preferred
  • Ability to demonstrate leadership skills; inspires and motivates others to perform well
  • Clear, strong verbal and written communication skills
  • Ability to create and present verbal and written presentations
  • Strong organizational skills
  • Understanding local health and safety requirements; ability to ensure that Department of Health standards are upheld
  • Strong knowledge of food preparation methods and culinary terminology
  • Proficient in restaurant finances and recordkeeping (P&L /budget/food & labor costs)
  • Ability to compute numbers, reconcile daily financial documents, inventory goods, conduct analysis and make business recommendations to ensure costs are in line with budgets
  • Capable of working independently and in a team environment; balances team and individual responsibilities
  • Proficient in Restaurant Operating Systems, ie: Micros, time keeping systems, payroll
  • Understanding of human resources practices/policies/procedures
  • Ability to work nights, weekends, holidays
  • Capability to stand for prolonged periods of time

Compensation Details

Compensation: Salary (Based on Experience)

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

View Job Description

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American

Fine Dining

Part of Crafted Hospitality

Acclaimed chef and restaurateur Tom Colicchio pulls inspiration from the rich history of the building and his own culinary journey to provide a menu of classics, old and new, reinvented with his signature, seasonal touch. The dining room, set with rich, jewel-toned furnishings and antique accents is a one-of-a-kind setting, and paired with our experienced team, we bring the best of fine dining and warm hospitality to this exquisite location. Join our growing team and be a part of this blossoming city mainstay.

Awards
2020
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