Executive Sous Chef
Hanoi House
119 St Marks Pl, New York, NY 10009, United States
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Required Years of Experience
3 years
Job Details
Hanoi House is looking to expand its chef team. We are hiring sous chefs at all levels to take on a variety of responsiblities and can tailor the position to suit your needs and desired area of growth. Experience with Vietnamese cuisine is not required as long as you are willing to commit energy to learning and understanding it.
Weekend availability is required. Five-Day work week guaranteed with health insurance; additional dining and commuting benefits are available.
Responsiblities for all Sous Chefs may include:
Weekend availability is required. Five-Day work week guaranteed with health insurance; additional dining and commuting benefits are available.
Responsiblities for all Sous Chefs may include:
- Running Stations
- Daily Ordering and Prep Lists
- Stock & Sauce Production
- Recipe Costing and Food Cost Management
- Labor Cost Management
- Management of all hourly BOH employees
- Scheduling according to business needs and budgets
- DOH and facility walk thrus
- Line Checks
- Menu Development
Accessible by the following trains: L, 6, R, W, F.
We look forward to meeting you!
Requirements:
3 years experience in a reputable kitchen, or culinary institution.
References from 2 chefs.
Desire to learn, grow and lead with a commitment to making oneself and others better.
Knowledge of NYC DOH cleaning and sanitation standards.
We look forward to meeting you!
Requirements:
3 years experience in a reputable kitchen, or culinary institution.
References from 2 chefs.
Desire to learn, grow and lead with a commitment to making oneself and others better.
Knowledge of NYC DOH cleaning and sanitation standards.
Compensation Details
Compensation: Salary ($65,000.00 - $85,000.00)
Benefits & Perks: Health Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts
Required Skills
Team Management
Vietnamese Cuisine
High Volume Cooking
Running Stations
200 Covers Per Night
Ordering and Prep Lists
Communication
Stock & Sauce Production
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(212) 995-5010
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