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Jr Sous Chef
Peak
30 Hudson Yards fl 101, New York, NY
Peak hiring Jr Sous Chef in New York, NY

Peak hiring Jr Sous Chef in New York, NY

PeakMore Info

Full Time • Hourly ($24.00 - $27.00)
Expires: Jun 14, 2024

144 people viewed

Required Years of Experience

1 year


Job Details
Peak is a premium restaurant located on the 101st floor of 30 Hudson Yards, in a State-of-the-Art building with panoramic views and situated above Edge, the highest outdoor observation deck in the city. A luxurious destination with breath-taking views of lower New York City.

Summary:
In conjunction with the Sous Chef, the Jr. Sous Chef is a key position for the profitable and effective operation of the culinary department. The Jr. Sous Chef will work in conjunction with the Sous Chef in executing the restaurant menu. In this regard, the Jr. Sous Chef will be tasked with the daily preparation of high quality products, while maintaining budgeted food cost by tracking inventory and raw materials. The job of the Jr. Sous Chef requires open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

Resposibilities:
  • Ensure profitable operation of the Kitchen by crafting and executing a distinctive menu that will set a standard in the market.
  • Responsible for adhering to budgeted food cost by tracking inventory and product.
  • Ensures that all recipes, products, food preparations techniques and food execution meet restaurant's specifications and commitment to culinary excellence.
  • Assists in food prep assignments and/or cooking during peak periods as needed and ensures that the team appropriately stocks and maintains sufficient levels of food products at line stations during service period.
  • Maintains a clean and stocked workplace, prep area, storage area and walk-in.
  • Ensure weekly deep cleaning standards are met while adhering to standard operating procedures for food handling (labeling, proper storage, and rotation of product).
  • Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products.
  • Ensures kitchen staff are aware of workplace expectations by providing on-going assistance, training, and mentoring.
  • Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
  • Ensure that all food safety standards are followed.
  • Communicate with supervisors, peers, and subordinates.
  • Make decisions and solve problems. Organize, plan, and prioritize work.
  • Other duties as assigned by Executive Chef.

Qualifications:
  • High school diploma or equivalent GED.
  • Minimum of 1 years in a similar position in an upscale restaurant with prior supervisory experience.
  • State issued Health Certificate and immunizations are required.
  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations. Must have active listening and effective communication skills.
  • Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
  • Ability to delegate responsibility to others to meet objectives and achieve desired results.
  • Ability to recognize problems and to find solutions creatively and expeditiously. Ability to set priorities and use initiative; solid decision-maker.
  • Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
  • Ability to be self-directed while working in a team-oriented environment.
  • Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.
  • Must be able to stand for extended periods of time.
  • Must be Serve Safe certified.
  • Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
  • Must be able to supervise, coach, and train employees.
  • Must be constantly aware of frequently changing events in cooking processes.

Compensation Details

Compensation: Hourly ($24.00 - $27.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program


Required Skills

Menu Crafting and Execution

Budget Management

Inventory tracking

Food Preparation Techniques

Food Safety Standards

Supervisory experience

Training and Mentoring

Communication Skills

Problem Solving Skills

Time Management

Flexibility

Serve Safe Certification

Computer Proficiency

Read more



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American

Fine Dining, Restaurant Group

1 Employee RecommendationSee Details

Part of Rhubarb Hospitality Collection

Managed by RHC and occupying the entire 101st floor, the vibrant 10,000 square foot space encompasses an a la carte restaurant, a private dining room and an event space. In partnership with renowned architect David Rockwell and Rockwell Group, a truly stylish setting has been designed to enjoy a dining experience at the summit of this 1,296-foot tall tower; a beautiful destination to return to time and time again.

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