Required Years of Experience
3 years
Job Details
The Dinex Group, the management company of Chef Daniel Boulud, is looking for a Sous Chef to assist in all daily BOH operations for Bar Boulud.
The Sous Chef is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control.
The Sous Chef must have the ability to work effectively in a team environment to maintain food quality and restaurant standards. Candidates should also expect to track food costs as requested, ensure that employees keep waste to a minimum, and recognize the importance of employee morale and help to maintain it.
Competencies & Qualifications:
- Extensive knowledge of French cuisine
- Familiarity with Michelin and Forbes standards
- At least 3 years of service experience with at least two preferably in a fine dining environment
- Assist the Executive Chef with recruiting, training, and discipline as needed
- Ability to lead, train and inspire
- Organizational skills
- Effective time management
- Present with professional demeanor
- Positive and clear written and oral communication skills
- Ability to engage team members successfully and build a relationship
If you are interested in joining a company that values dedication, passion for hospitality, and commitment to talent mentoring and development, we look forward to meeting you.
For more information about The Dinex Group and Chef Daniel Boulud, please visit https://www.danielboulud.com.
Compensation Details
Compensation: Salary ($65,000.00 - $70,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts
Required Skills
Advanced Knife Skills
Team Development and Training
Food Safety Knowledge
Ordering / Purchasing
Cleaning / Sanitation
Inventory Management
Food Handler Certification
Grilling
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Part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud
Bar Boulud, Daniel Boulud’s casual bistro located across from Manhattan’s Lincoln Center, serves the serves signature house-made terrines and pâtés, along with a delectable menu of impeccably classic, and seasonal, French bistro cooking. The cellar features affordable wines of Burgundy and the Rhône Valley and the sommelier’s unique by the glass selections from impressive magnums and jeroboams. The main dining room, with its cutting edge contemporary design, includes communal seating at the charcuterie bar and a tasting table in the round for up to 14 guests. The outdoor terrace, with a Parisian accent, is one of the city’s most appealing and for private parties there are three private dining rooms adjacent to the wine cellar are filled with an impressive array antique wine making tools.
