Roscioli NYC, the first American venture from the renowned Roman restaurant group, is actively seeking experienced hospitality professionals to join the team! Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to both our guests and our community.
OVERVIEW
Renowned Italian restaurant group Roscioli has landed in New York City’s West Village, opening their first brick and mortar outside of Rome. Roscioli NYC is on the quaint corner of King & MacDougal streets and is a two floor property with a la carte dining upstairs and tasting menu downstairs. The restaurant also has an intimate wine cellar / private dining room. Roscioli is synonymous with the best quality ingredients in the world, oftentimes collaborating in the fields & vineyards with artisans to create unique premium products exclusive to their restaurants.
POSITION:
The Sous Chef will report directly to the Executive Chef, supervises the hourly prep team and assumes responsibility for the prep 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. The Sous Chef will also regularly manage lunch and/or dinner service.
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. Roscioli 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
- 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 an hourly rate of $25-$35. 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.
Roscioli is an equal opportunity employer.
