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Sous Chef
53
53 West 53rd Street, New York, NY
53 hiring Sous Chef in New York, NY

53 hiring Sous Chef in New York, NY

53More Info

Full Time • Salary ($63k - $75k)
Expires: Jun 27, 2024

91 people viewed

Required Years of Experience

2 years


Job Details

53 introduces an elevated blend of Asian cuisine with a contemporary edge in a chic lifestyle setting. Featuring an exquisite marriage of Asian flavors and unique dishes, 53 is a New York restaurant conceived by the Founder Ahmass Fakahany and team behind highly acclaimed NYC restaurants, including Marea and Ai Fiori.

The menu is spearheaded by acclaimed Singapore-born Chef Akmal Anuar, who began his culinary journey in his parents’ hawker stand in Singapore, led one of Pellegrino World’s 50 Best Restaurants (Asia’s No. 1) and created some of the top contemporary Asian restaurants in Dubai.

Designed by ICRAVE in the heart of Midtown at 53 W 53rd St., the three-story space features a beautiful modern dining room, bustling by day and glowing by night, as well as an intimate private dining experience all underneath MoMA’s new extended wing. In the spirit of this iconic location, the globally renowned Friedrich Petzel Gallery is collaborating in a curatorial partnership to showcase an exciting rotating installation art program throughout the restaurant.

We are looking for a passionate & dedicated SOUS CHEF to join the team.  Be a part of this truly unique restaurant and work alongside culinary innovators, positive team members, engaging leadership in an inclusive, safe and nurturing environment.

Sous Chef Responsibilities include:

  • Serve as key member of a talented and diverse culinary team and restaurant, preparing and executing the menu at direction of Chefs with utmost quality and precision
  • Work in a high volume and intensity kitchen and work environment and be able to handle rigors of busy services while maintaining quality and consistency
  • Support other areas of the kitchen as needed, and be able and willing to assist teammates in the kitchen as needed, including handling duties of other stations
  • Maintain clean restaurant and adhere strictly to all health and safety standards

Sous Chef Requirements include:

  • At least 2 years of relevant restaurant and culinary experience preferred
  • Genuine passion for cooking, restaurant hospitality and learning new skills
  • Highly organized, productive, and able to work meticulously in a high-intensity kitchen / work environment
  • Energetic and friendly personality, with strong willingness and ability to work as part of a cohesive team and to support colleagues regardless of role
  • Willingness to take direction from Chefs, embrace change and innovation, and to learn and adapt to new systems, service steps and health and cleaning procedures
  • Broad and flexible availability to work – AM/PM service and prep/production
  • Physical requirements include: ability to lift and carry items up to 50lbs, and to stand, walk up and down stairs, and exert well-paced mobility for extended period of time

 

We offer COMPETITIVE COMPENSATION, medical, dental, and vision benefits after 30 days of employment for full-time employees. If you are interested in joining the 53 team, please submit your resume. Attachments that cannot be opened shall not be considered.

Compensation: $63,000-$75,000 per year, based on experience

53W53 is an Equal Opportunity Employer.

 


Compensation Details

Compensation: Salary ($63,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts


Required Skills

Kitchen Management

Culinary Experience

Food Safety Knowledge

Passion for cooking

High Volume Kitchen Experience

HIGHLY ORGANIZED

Safety Procedures Knowledge

Ability to Work in a High Intensity Kitchen Environment

Ability to Work Under Pressure

Team Player

Ordering / Purchasing

Willingness to Learn and Adapt

Training Others

Physical Fitness (Ability to Lift and Carry Items)

Health and safety standards

Flexible availability

Expediting

Organization

Advanced Knife Skills

Inventory Management

Adaptability

Basic Knife Skills

Cleaning / Sanitation

Availability to Work Varied Shifts

Cost Management

Willingness to Learn and Embrace Change

Receiving

Menu Development

Scheduling

Grilling

Meat Cookery

Fish Cookery

Sauteing

Food Prep

Meat Butchery

Food Handler Certification

Recipe Development

Frying

Vegetable Cookery

Culinary Skills

Portioning

Team Management

Plating and Presentation

Vendor Management

Communication

Leadership

Sauce Making

Budgeting

Teamwork

High Volume Cooking

Organizational Skills

Kitchen Equipment Use

Problem Solving

Fine Dining Service

Recruiting

Can Lift Up to 50 Lbs

Positive Attitude

Read more



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Asian, Seafood

Fine Dining

1 Employee RecommendationSee Details

Part of Altamarea Group

53 introduces an elevated blend of Asian cuisine with a contemporary edge in a chic lifestyle setting. Featuring an exquisite marriage of Asian flavors and unique dishes, 53 is a New York restaurant conceived by the Founder Ahmass Fakahany and team behind Michelin Starred and Wine Spectator Award winners, Marea and Ai Fiori.

The menu is spearheaded by acclaimed Singapore-born Chef Akmal Anuar, who began his culinary journey in his parents’ hawker stand in Singapore, led one of Pellegrino World’s 50 Best Restaurants (Asia’s No. 1) and created some of the top contemporary Asian restaurants in Dubai.

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