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Executive Sous Chef
The Standard, High Line
848 Washington Street, New York, NY, United States
The Standard, High Line hiring Executive Sous Chef in New York, NY

The Standard, High Line hiring Executive Sous Chef in New York, NY

The Standard, High LineMore Info

Full Time • Salary (Based on Experience)
Expired: Sep 1, 2022

Sorry, this job expired on Sep 1, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

5 years


Job Details

Our mission is to create experiences by embracing and empowering a diverse collective of team members, collaborators, and guests, who chose to call The Standard home.

Position Department:

Food and Beverage

Reports To:

Direct: Executive Chef, SHL

Supervises:

All Kitchen Management Team Members

Key Relationships:

Internal:

Executive Chef, Director of Culinary, General Manager of Hotel, F&B Managers, Sous & Pastry Chefs, HR, Payroll, Accounting, Reservation, Events, Sales, Catering, Reservations, Engineering

External:

Corporate & Ownership, Hotel Guests, Visitors, Vendors, Special Events Guests, Entertainers, Reviewers, Critics, Press (through approved channels and resources)

Work Area:

F&B Office, Kitchens, and Restaurants


Duties and Responsibilities:

  • Menu Development:
    • Assist Exec. Chef, SHL & Director of Culinary, SHL in sourcing, pricing and creating relationships for all culinary products.
    • Recipe & costing documentation 
    • Competitive Analysis
  • Food Cost & Budgeting:
  • Drive strategic sourcing initiatives to increase food quality and consistency and decrease cost.
  • Tightly manage recipes, ingredients, and processes to control for allergies.
    • Invoice organization & “life cycle”
    • Provide costing information 
    • Managing vendor relationships
    • Sales analysis & Avero usage
    • Waste awareness & utilization 
  • Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
    • Spending within budget constraints
    • Product cross utilization 
  • Team:
  • Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and Board of Health standards
    • Hiring
      • Team with Director of Culinary, Executive Chef, & HR for all salaried kitchen employee hires 
    • Supervision
      • Team with Director of F&B and HR for any/all discipline, training and “coach counsel” opportunities
      • Monitoring efficiency, productivity and work flow
    • Scheduling
      • Flexing staffing to seasonal trends and scaling labor to revenue
    • Education 
  • Provides oversight to the development of training tools for program implementation. Should include key materials to include manuals, planning diagrams, plating specifications and associated flow diagrams. Also responsible for creating culinary workshops and presentations.
      • Menu descriptions, allergy charts 
      • Staff tastings 
  • Labor
    • Maintaining pars
    • Budgeting labor expenditures
    • Managing OT 

 

  • Health & Safety
  • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department
  • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
    • Inspection preparedness
    • Following proper food safety practices in all of BOH as well as assist FOH 
      • HACCP Plan & implementation: logs, rigor, etc.
  • Follows facility, department, and Company safety policies and procedures

 

  • Repair & Maintenance 
    • Keeping the kitchen and applicable equipment in working order 
    • Placing service calls with Engineering 
    • Educating staff of proper use & care of equipment 
    • Following up with Engineering Dept. & vendors about repair status 

 

  • Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays.  The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department.
  • The employee will actively follow The Standard policies and will maintain an awareness and observation of Fire and Health & Safety Regulations

 

Qualifications and Requirements:

Essential:

  • Understanding: Ability to read, comprehend and carry out instructions according to established procedures
  • Comprehension: Fluent in the English language
  • Organizational Skills: Work efficiently, utilize multi-tasking, and prioritize tasks
  • Hygiene and Sanitation: Adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards
  • Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings
  • Responsibility: Personal comportment in line with Standard, High Line policies, standards, and expectations
  • Strong communication, organization, and management skills
  • Ability to be initiative and work independently
  • Ability to adhere to high levels of confidentiality
  • Have an outgoing, upbeat personality and positive attitude
  • Handle working in a high energy and fast paced environment
  • Guest-service oriented
  • Have the sincere desire to serve guests

Desirable:

  • Multi-lingual
  • Previous experience working in restaurant management
  • Knowledge of AVERO, Micros, Birchstreet, Kronos, Costing, Inventory

Benefits for working at The Standard:

Paid Time Off – starts accruing on the first day of work
Health Benefits- Employees working an average of 20+ hours are eligible for benefits after the 91st day of employment
Employee Perks – Friends & Family Hotel Rates
Employee Perks – 25% F&B discount
Employee Referral Program – hourly $250; MGT $500, paid after (90) days of work
Wage Works- save money on your commute


Compensation Details

Compensation: Salary (Based on Experience)

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

View Job Description

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Boutique Hotel

Part of The Standard, High Line Hotel

(212) 645-4646

Director of Food and BeverageSous ChefPrep CookSee all open jobs (5)