Brooklyn Winery--Sous Chef

Brooklyn Winery is a people and purpose driven organization. We believe our team is our biggest asset and the key to our success. We pride ourselves in providing an unforgettable guest experience where expertly crafted wines, outstanding food, and unprecedented hospitality come together. The Brooklyn Winery team is fueled by an unrelenting passion for food and wine, a commitment to quality, integrity and excellence, and a desire to constantly learn, grow and thrive. 

Brooklyn Winery is searching for team members who are committed to the art of hospitality and want to share in our love for food, wine, and events by creating memorable experiences for our guests. We value kindness, curiosity, positivity, creativity, and an excellent work ethic. If you share our passion for people, good food, and great wine, then we want you to join our team!

Position Summary

Brooklyn Winery is searching for a Sous Chef to join our culinary team. We are a people-first organization. We are a boutique urban winery that prides ourselves in providing high touch hospitality experiences both for our colleagues and our guests. We believe in seasonality, relevancy, authenticity, and soulful hospitality. We believe in the beauty of expertly crafted wines and how they pair with delicious food. 

We are searching for team members who are committed to working as hospitality professionals. People who deeply care about creating a friendly, warm experience for our guests. People who live and breathe passion for food, wine and events. People that love to learn, share, and tell others about their stories and adventures.

The Sous Chef will be an integral role to work alongside the other Chefs to create exciting and compelling menus while ensuring that all goals are met for our Events and Restaurants.  The Sous Chef will report directly to the Chef de Cuisine.
 
Brooklyn Winery does not discriminate on the basis of race, sex, color, religion, age, national origin, marital status, disability, veteran status, genetic information, sexual orientation, gender identity or any other reason prohibited by law in provision of employment opportunities and benefits.

QUALIFICATIONS:

Leadership qualities:

• The ability to inspire, teach, and coach restaurant employees.
• Humility in their approach to learning and professional development.
• 2+ years of NYC kitchen leadership experience as a sous chef in high-volume, well-rated restaurants.
• Banquet experience is a plus
• Ability to support the kitchen while managing transition from prep to service.
• Excellent meat/poultry/fish/vegetable butchery is highly preferred.
• Knowledgeable in high-quality and seasonal ingredients.
• Energetic and enthusiastic and possess strong communication and organizational skills.

RESPONSIBILITIES

Essential functions of the position include but are not limited to:

• Participates in production of all food items necessary for operation
• Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. Reads and employs math skills for recipes. Approves requisitions for supplies and food items for production on workstation
• Trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary.
• Monitors to ensure proper receiving, storage, and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products freshness.
• Assigns in detail, specific duties to all employees under supervision of Sous Chef for efficient operation of kitchen and service
• Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures they are being followed
• Performs other duties as required, i.e. special orders, buffet presentation
• Supervises daily cleaning, inventorying of walk-in and reach-in boxes 
• Thorough knowledge of hot and cold food preparation 
• Good working knowledge of accepted sanitation standards and Health codes 
• Extensive skill in usage of all kitchen equipment including slicers, mixers, grinders, food processors, etc. 
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. 
• Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers. 
• Sufficient manual dexterity in order to use all kitchen smallwares i.e. knives, spoons, spatulas, tongs, slicers, etc. 
• Ability to own opportunities and strive to make the department better.
• Ability to own mistakes, take corrective action, and move on.
• Ability to share victories with the employees that got us there.
• Position is 50hr minimum work week and will include evenings and weekends with normally 2 days off however guest demands dictate true schedule.
• Maintain reasonable labor costs based on Executive chef’s instruction
• Maintain reasonable food cost based on Executive chef’s instruction
• Ability to maintain and INSPIRE teams including outside of specific departments..

BENEFITS 
$65K-$72K annually
PTO
Paid Sick Time
Medical, Vision, Dental Insurance
401K

QUALIFICATIONS 

EDUCATION & EXPERIENCE

• At least 3 years of related progressive supervisory / management experience; or a culinary graduate with at least 3 years of progressive experience in a hotel or a related field with some banquet experience.   Some formal technical training relative to this position is required
• Banquet experience is a plus
• Kitchen Spanish is a plus but not required

PHYSICAL REQUIREMENTS

• Flexible, weekend and long hours may be required.
• Medium work - Exerting up to 50 pounds of force occasionally, and /or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand for the entire shift.

LICENSES

• Ability to obtain any required license including NYC DOH Food Handler’s certificate

CERTIFICATES

• Ability to obtain any required certificate, such as:
• CPR/1st Aid Certification preferred
• Annual Health Certificate as required by law
• Good conduct certificate required 
• Food Safety certification preferred serve safe or equivalent

GROOMING / UNIFORMS
    
All employees must maintain a neat, clean and well-groomed appearance, according to FBH grooming code.  Specific uniform guidelines and/or required articles of clothing will be explained to you as part of the orientation process.