The National Arts Club, a not-for-profit 501c3 organization, seeks an experienced Sous Chef to join our team.  The Club has approximately 1950 members and counts many of New York’s artistic and creative minds among its membership.  The historic Clubhouse creates the quintessential New York backdrop for fine food and dining.  Amenities include a beautiful oak paneled dining room and bar, art galleries, and a varied and dynamic events calendar featuring lectures, panel discussions, literary and art events, and more.

The Line Cook, as part of a team or when working alone, serves a leader in a collaborative environment. They liaise between food and beverage staff including, but not limited to, cooks, pastry chef, dishwashers, utility workers, servers, bartenders, bussers, expeditors, and other managers while being responsible for supervising food production for the restaurant, banquet events and other functions at the club. assists with food production tasks as needed and assures that quality, sanitation and cost standards are consistently attained.

QUALIFICATIONS:

Serious inquiries only. 

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate he/she can perform the essential functions of the position.

Education OR EQUIVALENT Experience, LICENSE & CERTIFICATIONS

• High school diploma or equivalent
• Degree or certificate from an accredited culinary program preferred.
• 5 years of experience as a line cook 
• NYC Food Handler’s License prefered.

SPECIFIC JOB KNOWLEDGE SKILL & ABILITY:

• Ability to read, write, and speak English to comprehend and communicate job functions and interact with colleagues and membership.
• Ability to work with various technology and software including the Microsoft Office Suite and POS programs
• High level of culinary knowledge, including cooking methods, ingredients, procedures, and industry best practices
• Demonstrated decision making, time-management skills, and organization skills with a high level of attention to detail. This requires the ability to successfully multi-task and delegate in a fast-paced environment.

ESSENTIAL JOB FUNCTIONS:

• Departmental Oversight
  • Personally works in any station as assigned by the executive chef.
  • Responisble for all Mise in Place and station set up 
  • Produces plates that are high quality in taste, creativity and presentation.
  • Prepares food properly and according to established recipes
  • Responsible for the Family meals
  • Handle and resolve all complaints/requests promptly and with courtesy and report them to the Executive Chef / Sous Chef immediately if needed
  • Create a friendly & welcoming atmosphere by engaging in appropriate interaction with staff, membership, clients, and guests when possible

IMPORTANT NOTES:

• Due to the cyclical nature of the Club (and Hospitality) industry, employees may be required to work varying schedules to reflect the business needs of the Club. This may include weekdays, weekends, holidays, late nights, and/or early mornings.  This position requires flexibility in scheduling.
• The above key areas, essential and supportive job functions, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.
• The individual understands that The National Arts Club is a high-end, private, social Club that values the core tenants of hospitality in its employees’ operation of the Club: promptness, attentiveness, friendliness, and service.
• The National Arts Club provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.