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BRG at the Hoxton Williamsburg hiring Prep Sous Chef in New York, NY

BRG at the Hoxton WilliamsburgMore Info

Full Time • Salary ($69k - $75k)
Expires: Jul 21, 2024

256 people viewed

Required Years of Experience

2 years


Job Details

PREP SOUS CHEF'S RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO:

  • Oversee prep and cooking on all stations, assisting line cooks, as needed
  • Collaborate with the Chef de Cuisine and Culinary Operations Director on maintaining consistency
  • Ensure that all procedures and recipes are properly executed
  • Assist with managing inventory & costs
  • Manage prep teams, including training, coaching, and disciplining
  • Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
  • Assisting in the management including recruiting, hiring, scheduling, reviewing and terminating Managing staff schedules and ensure cuts are being made whenever possible. Fill in for hourly employees when necessary to minimize labor costs
  • Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues 
  • Overseeing quality control of all food production and execution  
  • Developing unique and visually appealing presentation for new dishes and recipes
  • Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
  • Ensuring all health and safety standards are upheld by enforcing high sanitation standards 
  • Addressing all kitchen-related problems and incidences in a timely and effective manner
  • Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
  • Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
  • Completing and maintaining inventories with purchaser
  • Knowledge and understanding of the Purchase and Loss Statement on a monthly basis  
  • Continually working through R&D process with the Executive Chef and Culinary Operations Director to further dishes on the menu   

QUALIFICATIONS:

  • Genuinely hospitable and caring of each and every guest's experience
  • 1-3 years' experience in a comparable role
  • Must have Day / Night / Weekend availability
  • Spanish proficiency is a plus

PHYSICAL REQUIREMENTS:

  • Ability to lift 10-20lbs, when necessary
  • Safely and effectively use all necessary tools and equipment
  • Stand and walk for the entirety of an eight-hour shift, including moving safely through all areas of the restaurant

BENEFITS & PERKS: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, commuter benefits, 401(k) program, career mentorship and growth potential, and dining incentives across our 20+ establishments!

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team.

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you! Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!


Compensation Details

Compensation: Salary ($69,000.00 - $75,000.00)

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


Required Skills

Overseeing Prep and Cooking on All Stations

Collaboration With Chef De Cuisine on Maintaining Consistency

Collaboration With Chef De Cuisine and Culinary Operations Director

Managing Inventory & Costs

Inventory Management

Training and Coaching Staff

Team Management (Training, Coaching, Disciplining)

Ordering Products Based on Par Systems and Inventory Management

Ordering Products Based on Par Systems

Managing Staff Schedules

Staff Scheduling and Management

Maintaining Open Lines of Communication With Management

Quality Control of Food Production

Menu Development and Recipe Creation

Developing Visually Appealing Plating Designs

Health and Safety Standards Enforcement

Creating New Menu Items

Problem Solving

Recording Recipes for Consistent Replication

Systems Maintenance and Implementation

Upholding Health and Safety Standards

Purchase and Loss Statement Understanding

Addressing Kitchen Related Problems in a Timely Manner

R&D Process Involvement

Maintaining Inventories

Customer Service Orientation

Understanding of Purchase and Loss Statement

Availability for Day/Night/Weekend Shifts

Working Through R&D Process With Executive Chef

Physical Abilities: Lifting, Tool/Equipment Use, Standing/Walking

Reporting Directly to Executive Chef

Read more


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