The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is opening a new multiple-venue fine, fine-casual, and upscale bar/lounge location in early 2023.  The newest property is an exclusive, elegant space that will provide guests the highest level of service and hospitality. We are committed to creating a unique experience for each one of our guests and are looking for experienced and enthusiastic hospitality professionals to join our team.

We are currently looking for a Banquet/Catering Sous Chef to join our team. 

The position requires a minimum of two years of high-end catering/cooking experience. Previous supervisory role and a culinary training degree is preferred, but not required. 

To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities:

• Preparing meals and food to meet the specifications in a timely manner
• Properly measuring kitchen ingredients and food portions for events
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen with another Sous Chef in regards to opening, closing and other side duties as directed by the Executive Chef
• Preparing and Executing events as needed
• Execute all catering orders in a timely manner while adhering to quality standards
• Maintain budgeted food costs. Control waste.
• Monitor periodic maintenance schedule for all equipment
• Conduct monthly sanitation inspection with Head Chef to maintain Company & Health Department Standards
• Work with cooks to maintain kitchen equipment
• Monitor appearance of kitchen and storerooms and take corrective action as required.

Competencies & Qualifications:

• Two years of experience in high volume production environment, preferably in banquets or catering. 
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional environment
• Ability to work with minimal supervision, accomplish tasks without direct instruction, and problem solve for the best solutions
• Ability to calculate figures and amounts such as discounts, proportions, percentages
• Actively practice food safety procedures
• Able to train and motivate team
• Effective time management and organizational skills
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

Positions require:

• Full availability- daytime hours, evening hours and weekends
• Drug screening
• Reference check