A Sous Chef supports the Chef de Cuisine, Executive Chef and the entire team by organizing, directing, and executing activities in all aspects of the kitchen and back of house. Thru execution and training of culinary team members, they maintain the excellent quality, service standards and customer of the restaurant. Responsible for managing and assisting in preparing mis-en-place for all stations, expediting service, as well as staff scheduling, product ordering and inventory, and labor/cost control.  

 

 

Responsibilities:

 

• Embodies the standards of Restaurant Brand by displaying professionalism in all forms of communication. 
• Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and satisfaction. 
• Work in support of the Executive Chef and Chef de Cuisine to ensure that all food and products are consistently prepared and served according to the restaurants portioning, cooking and serving standards. 
• Responsible for following the recipes, methods of food preparation, plating, and in some cases service of all menu items per restaurant standards. 
• Performs additional tasks or responsibilities as requested by the Chef or General Manger 
• Work cleanly, efficiently, and with respect for quality ingredients and careful attention to preparation 
• Perform maintenance and cleaning of the kitchen equipment as needed. 
• Ensure the cleanliness of equipment and work stations at the end of shift. 
• Must be motivated with excellent communication, problem solving, and organizational skills; 
• Must be able to work cleanly, efficiently, and with respect for quality ingredients and careful attention to preparation. 
• Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service. 
• Maintain inventory and production records. 
• Prepare all potentially hazardous foods at the correct temperature per HACCP guidelines; Ensure food is stored and kept at proper holding temperature through the use and control reading of thermometers to ensure NYC Health Department standards.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance schedule. 
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. 
• Be actively involved and visibly present in the daily operation 
• Manage and develop direct reports towards individual growth and quality standards of excellence. 
• Know, follow and implement all policies and procedures regarding personal and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures. 
• Expedite service efficiency and effectively, maintaining proper pace and quality. Work closely with the dining room expeditor and team to ensure an elevated guest experience. 
• Maintain the recipe books by ensuring all recipes are current. 
• Create recipe cost cards for new menu items. 
• Organize daily mise en place inventory to create daily production list for all stations. 
• Coordinate on purchasing needs daily's. Verify all deliveries for proper quality and quantities. Take proper action to rectify any issues to assure the restaurants/bakery have appropriate ingredients and supplies. 
• Ensure that all equipment and the overall environment are kept clean and in excellent working condition through personal inspection and by following the properties preventative maintenance programs. 
• Participate in all inventories on a daily, weekly and monthly basis in accordance to restaurant policies and prepare and maintain all relevant financial and inventory reports; review and analyze sales to ensure stock rotation and that profitability remains within targets 
• Where applicable, work with FOH Management Team: participate in staff trainings, keep team informed on menu description & changes, and ensure par levels of menu items are held 
• Management of organization of kitchen, including organization and cleanliness of dried storage, walk-ins, and dairy fridge.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

 

Qualifications:

• Minimum 1-3 years’ experience working in a restaurant or foodservice retail establishment of similar caliber. 
• Minimum 1 year experience as Sous Chef or Supervisor preferred 
• High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure) 
• Associate’s Degree or equivalent Certification in Culinary arts with a focus on Pastry Arts and Baking preferred. 
• Must have previous related experience in restaurants or food and beverage operations, preferably with corporate dining facilities and client relationships. 
• Servsafe certification required. • Food Safety Handler certification required. 
• Excellent verbal and written communication skills. 
• Ability to read, speak and interpret documents in clear English. 
• Must possess basic computer skills (Word, Email, Excel), knowledge of computer accounting programs, have budgetary analysis capabilities, and working knowledge of reservation management systems 
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis. 
• Must be able to multi-task and manage in high volume, and high stress environments. 
• Must have manual dexterity to use and operate all necessary equipment. 
• Must be able to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds, as well as work in a standing position for long periods of time (up to 10 hours). 
• Must be able to work a flexible schedule. (including mornings, nights, weekends, and holidays) 
• The ability to speak a secondary language is convenient but not necessary.  

 

We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. Our mission is to operate a financially responsible organization in an environment where work feels good.

RESPECT for our team, guests, partners, purveyors and our environment.
EMPOWER our staff to think and act on their own with a Sense of Urgency.
PRIDE ourselves in providing generous hospitality, distinctive cuisine and exceptional service.
MENTOR, we encourage personal and professional Development.
EMBRACE the daily challenge and have fun. We are all in this together!

Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Baston Hospitality, LLC.