Grounded in this ethos of supporting the well-being of our guests and local community, The Rooftop Bar has also always incorporated a charitable component by donating a portion of each party’s reservation fee to various NYC nonprofits that aid those most affected by the pandemic. To date, The Rooftop Bar has directly donated over $154,000 to such community organizations. 

The Rooftop Bar is an indoor lounge with outdoor seating and unique private dining spaces that evolve with the seasons. Every year, The Greens hosts up to 60 concerts on the rooftop and has quickly earned numerous accolades as a concert venue. Spring, summer, winter or fall, you’ll find a seat on The Rooftop at Pier 17.

POSITION SUMMARY

The Sous 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.

ESSENTIAL RESPONSIBILITIES 

• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Check the quality of raw or cooked food products to ensure that standards are met
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
• Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner
• Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation
• Ensure that food quality, quantity, freshness, and presentation meet The Greens standards
• Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out)
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards
• Follow all company policies, procedures, and guidelines
• Operate ethically to protect the assets and image of the company
• Performs other duties and responsibilities as per business need

KNOWLEDGE, EXPERIENCE AND SKILLS

• A minimum of 2 years of culinary management experience in an fast pace, high volume food and beverage operation.
• Experience in Catering is a plus
• Culinary degree and/or certificate highly desirable
• 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
• Ability to think quickly and multi-task in a fast-paced environment
• Ability to take direction and execute
• Effective communication and interpersonal skills conducive to a productive teamwork environment
• High standards for cleanliness of workspace and service areas
• Ability to work in an ever-changing environment
• Ability to work both independently and in a team environment
• Strong work ethic and customer-focused approach
• Ability to work a flexible schedule including days, nights, weekends, and holidays
• Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS 

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.      
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.     
• Ability to lift and carry items weighing 50 pounds on a regular basis. 
• Ability to stand for prolong periods of time.      
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.      
• Climbing steps regularly.     

COMPENSATION

The base pay range for this position is $65,000.00-$75,000.00 a 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