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Sous Chef
Olivier Cheng Catering and Events
16 Vestry Street, New York, NY 10013, United States
Olivier Cheng Catering and Events hiring Sous Chef in New York, NY

Olivier Cheng Catering and Events hiring Sous Chef in New York, NY

Olivier Cheng Catering and EventsMore Info

Full Time • Salary (Based on Experience)
Expired: Jul 28, 2022

Sorry, this job expired on Jul 28, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

4 years


Job Details

POSITION SUMMARY:

 

The Sous Chef is responsible for assisting the Executive Kitchen team in the overall kitchen operation, including food production, planning, organizing, recipe development, and assist leading the culinary team. Able to manage the kitchen in the Chef de Cuisine absence, with the same quality standards.

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related assignments. Also assists in supervising all kitchen areas to ensure a consistent, high quality product is produced, all storage locations are in excellent state. Assist in inventory, purchasing and part. Adhere and enforce NYC Health Department code and HACCP standards.

QUALIFICATION REQUIREMENTS:

  • Excellent culinary skills and management skills. Formal culinary training preferred.
  • At least 5 years kitchen experience with 1 year at a leadership level, preferably to include both fine dining restaurants and high-end caterers.
  • Must be creative, innovative and have high quality standards.
  • Great knowledge of all aspect in cooking station.
  • Display strong work ethics and work habits.
  • Good understanding of inventory system, recipes standardization.
  • Competent in organization and time management skills
  • Fair and firm management abilities.
  • Good knowledge of food production in banquets/catering environment.
  • Hands-on approach to all operational aspects.
  • Excellent communication skills
  • DOH Food protection Certified and strong understanding of all sanitation standards
  • Initiative and Self-motivated, Team player and flexible.

 

 

JOB DUTIES AND RESPPONSABILITIES:

 

  • Assist the Executive Chef and Chef de Cuisine to oversee all activity at consistent level in the commissary kitchen.
  • Able to attend production meetings with the culinary team as well as participate in all required meetings.
  • Ensure all OCC kitchen standards and etiquette are followed.
  • Assign daily tasks to the culinary team based on workflow of the kitchen and skill set of the staff, and following up to make sure that tasks are completed.
  • Expect to cook alongside the team.
  • Strong communication skills to ensure team is constantly being challenged and improving, to ensure recipes are executed properly and to ensure the standards of the kitchen are exceeded through getting the best ingredients and treating them as well as possible.
  • Assist in daily, weekly and monthly inventory and storage locations monitoring and organization.
  • Record and communicate any new recipes to Exec Sous Chef so database is current.
  • The ability to perform other tasks or Special projects as assigned by Chef de Cuisine or Senior Culinary leadership.
  • The ability to stand for long periods of time, reach, bend, stoop frequently and lift up to 50 pounds.
  • Have weekend and holiday availability pending production flow.

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits


Required Skills

Advanced Knife Skills

Recipe Development

Fish Butchery

Food Handler Certification

Plating and Presentation

Expediting

Commissary Knowledge

Team Development and Training

Portioning

Ordering / Purchasing

Meat Butchery

Budgeting

Read more

View Job Description

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