Thomas Preti Events to Savor celebrates over 30 years of innovative culinary design and event management in the New York Tri-State Area. Since 1987, Chef and Owner Thomas Preti, along with business partner Michael Bonizio, Executive Chef Ron Rando, and the entire Events to Savor team have seamlessly orchestrated thousands of catered events at the most prestigious venues in New York. Our team has earned a reputation for providing an unparalleled culinary experience by tailoring the needs of each event to match its unique image & style.

With our years of success behind us, we are now building our team and adding new talent to meet the continued growth of our company. 

DESCRIPTION OF POSITION:

LOCATION: Long Island City Commissary

The EXECUTIVE SOUS CHEF is a member of our Culinary Management Team reporting directly to Executive Chef Chris Tonti and our Chef de Cuisine Kate Youngblood at our commissary kitchen in Long Island City, Queens. The SOUS CHEF is primarily responsible for food preparation and managing all aspects of commissary culinary operations, including food production, packing, organizing, expediting, and supervising our culinary prep team. The SOUS CHEF will collaborate with our Executive Chef and Chef de Cuisine to plan daily prep lists based on upcoming menus and will direct & instruct our commissary prep team in executing each day’s production schedule. In addition to food preparation, the SOUS CHEF will share administrative responsibilities amongst Culinary Management including scheduling of kitchen staff, hiring & training of new kitchen staff, and managing vendor orders. 

DUTIES & RESPONSIBILITIES:

• Collaborate with Culinary Management to develop daily prep lists and execute food production in our commissary kitchen
• Ability to read a BEO, understand a menu board and prep lists, and disseminate instructions
• Participate in both production and managing the culinary team based on kitchen workflow and skillset of the team
• Responsible for packing, wrapping, and expediting outgoing events
• Execute Client Tastings as needed
• Communicate efficiently and clearly with other kitchen personnel, management, event staff, and vendors daily
• Must be able to follow and oversee proper company procedures and quality standards, assess problems, and proactively coach other prep cooks as needed
• Maintain a clean and organized production kitchen, storage, and walk-in
• Coordinate daily, weekly, and monthly inventory and monitoring/organizing storage locations
• Ensures that the highest standards of sanitation, cleanliness, and safety are always maintained throughout all food service areas and meet DOH compliance
• Schedule flexibility to work early mornings & weekends as seasonal calendar demands

RELEVANT KNOWLEDGE & SKILLS:

• Strong culinary skills including butchery, knife skills, and cooking. Formal culinary training preferred.
• 3 years of Catering, Banquet, Hospitality, or Fine Dining culinary leadership experience
• High energy, team player flexible to demands of fast-paced production kitchen environment
• Professional & highly organized
• Excellent communication & delegation skills. Ability to speak Spanish a plus.
• Ability to follow, measure, and scale recipes
• DOH Food Protection Certified and strong understanding of all sanitation standards
• A great problem solver who can take initiative, find solutions, and follow through
• Sous vide experience a plus