The centerpiece of the Seaport District’s renaissance is an entirely re-imagined historic Tin Building, featuring a one-of-a-kind Marketplace and entertainment venue operated by renowned chef Jean-Georges Vongerichten.

The Tin Building by Jean Georges will feature multiple unique venues: Several full-service restaurants, fast casual and counter dining outlets as well as 10,000 sf of retail featuring private label products, grab and go, grocery and CPGs. To support this significant operation the Marketplace will feature a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.

The Howard Hughes Corporation, the nationally recognized real estate company overseeing the re-development of New York City’s Seaport District, envisions the repositioning of the property as a magnet for attracting locals and visitors alike with a unique, year-round blend of entertainment, food and retail offerings.

POSITION:
The Sous Chef will report directly to the Executive Sushi Chef, supervises the hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef. They will be responsible for menu planning, menu development, and cost control as well as setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients. The Sous Chef will support the hiring, training, development, and performance counseling of all staff within area of responsibility.
If you are an experienced Sous Chef with a passion for food & beverage who leads by example, possess strong culinary skills and the desire to lead and mentor a diverse team while setting best in class standards and providing exceptional dishes- we are looking for you.

This job description is not meant to be an “all-inclusive” list of the duties and responsibilities of this job. Other related duties and responsibilities may be assigned. Creative Culinary Management Corporation reserves the right to change or modify job duties as necessary based on business necessity.

REQUIREMENTS:

• A minimum of 3 years of progressive culinary management experience in an upscale food and beverage operation
• Must have prior experience in making all types of sushi
• Shows an eagerness and capacity to learn
• Highly developed knowledge of various culinary styles and mastery of all line level cooking stations, able to train and instruct team on proper performance of their duties
• A professional and polished approach to leadership in a busy atmosphere
• Excellent coaching and mentoring skills
• Keep stations clean and organized during service and preparation, order and requisition product, performs closing/opening duties.
• Ability to motivate and drive performance and results of a diverse culinary team
• Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).

The base pay range for this position is a salary range of  $65,000 - $75,000 per year.  The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Creative Culinary Management is an equal opportunity employer.