Resident is not a restaurant. We are a VC-backed culinary events platform that is reimagining where, when, and how people dine. We leverage the 'sharing' economy, similar to Uber and AirBnB, to host our Michelin-grade events in underutilized luxury spaces across NYC - and soon LA + Miami. Resident is a VC-backed startup that is growing quickly, and was recently ranked #166 on the INC 5000 List of fastest growing companies, and the #7 fastest growing hospitality brand (nationally).

Our chefs and sommeliers have experience at the world’s best restaurants, including: Eleven Madison Park, Noma, Per Se, and Meadowood. While the concept of a ‘pop-up’ isn’t new, our talent loves working with us because of our turnkey operational and marketing framework. We produce our events in a way that allows the talent to focus on curating the cuisine/beverage with a pre-set budget, and present it to our affluent audience - we take care of the rest.

Rather than operating in traditional commercial spaces, we partner with luxury real-estate developers who are interested in offering our programming as an amenity within their properties. The building receives a free, leading-edge experiential amenity that garners press and generates sales leads; and we receive a long-term, rent-free location to host building tenants, members of the public, and our private clients. 

The pandemic has highlighted the fragility of the restaurant model - but this isn’t new, the model has been broken for decades. By reimagining the fixed costs of a traditional restaurant, our asset-light, variabalized approach will finally turn fine dining into a lucrative endeavor for everyone involved - all while elevating the next generation of culinary stars.  

Our investors include: Valor Equity Partners, Bienville Capital (invested in: Zola, Qualia, and Ro), Quality Branded (Smith & Wollensky, Quality Italian), and Mike Kennedy (co-owner: Olmsted + Maison Yaki).

About the role: 

Resident is looking for a Full-Time Sous Chef. The Sous Chef is a dynamic role that has several important components. Most importantly, our Sous Chef will spend the majority of their time ensuring the quality and seamless execution of Resident events. The format for each Resident event is either a sit-down tasting menu (typically 20-40 guests), or a reception-style canape/cocktail event (typically 50-100 people). From time to time, the Sous Chef may have to step in as an event “Sous Chef” and act as culinary support for an event with a robust team of freelancers. As a Sous Chef, the candidate will be responsible for aiding in the creation and execution of exciting and thoughtful events, engaging Resident’s clients directly during service as a culinary ambassador, as well as presenting themselves and our brand in a manner that inspires, educates, and excites our audiences. Our next Sous Chef will be an autonomous leader who thrives in an independent working environment. 

In addition to ensuring the quality of Resident events and executing events as a Sous Chef, this role will also play a strategic role in inventory and venue management. They will work directly with the Culinary Director and Full Time Head Chefs, to preserve the financial health of the business. The Sous Chef will report to the Culinary Director. They will be a proactive, ‘no-task-too-small’ team player willing to roll up their sleeves to build something incredible.

Start Date: Flexible, but target of 9/23/24 

Qualifications:

• Candidate demonstrates strong financial responsibility 
• Stay within event food budgets, make the most efficient use of budgets for venues & maintenance, and review P&Ls with CD to identify opportunities to increase profitability & success. 
• Accurately tagging and classifying expenses in a timely manner to ensure accurate financial reporting
• Candidate demonstrates excellent verbal, written and digital communication skills.
• Maintain active email communication and Slack participation by responding in a timely manner to all methods of communication employed by the Company.
• Participates in all meetings on their calendar either in person or remotely, regardless of the event schedule and consistently updates their own Google calendar to reflect their meetings and working location.
• Proactive communicator who looks to communicate in a positive, clear manner to build positive relationships with colleagues even in the absence of seeing them in person consistently.
• Advanced knowledge and proficiency with technology - Advanced computer skills are strongly preferred, with knowledge/proficiency with Slack, G-Suite, Monday.com, Ubeya, Trainual, Ramp, Wisk recommended. Knowledge of Microsoft Office is strongly preferred.
• 5+ years of back-of-house experience, including Michelin Star-level experience 
• 2+ years of management experience
• Bachelor’s Degree or degree from a post-secondary culinary arts program preferred.
• Ability to stand, sit, bend, kneel, and reach with little to no accommodations needed for possible extended periods of time.
• Able to carry/hold more than 50 lbs.
• Flexible schedule to include evenings, weekends, and holidays.
• DOH Food Protection certification.

Compensation:

• Base Salary – Range of $65,000-$80,000 depending on experience.
• Bonus – A bonus that will be discretionary and paid on an annual basis dependent upon company performance, mutually agreeable KPIs (established within 45 days of your start date), and supervisor review.
• Benefits – 100% employer-sponsored healthcare (Aetna- total value of roughly $9,600/year), dental (total value of roughly $250/year) and life insurance ($25,000). One Medical, Teladoc, Health Advocate membership, FSA, and commuter benefits are all included. 15 days of PTO + 12 national holidays.

Responsibilities:

• Event Execution:
• Serve as a Sous Chef as needed (typically 1-2 times per week or as requested by the Culinary Director). Events will be a combination of ticketed events and private events. 
• Assist in supporting other full-time or 1099 chefs working with Resident to produce events
• Provide digital feedback to the Culinary Director regarding Sous Chef performance and event execution
• Clean station, machinery, and all equipment in accordance with cleanliness guidelines laid out by the operations team. 
• Complies with nutrition and sanitation regulations, as well as safety standards.
• Act as a role model for all other cooks/prep cooks, dishwashers, and team members.
• Demonstrate thorough knowledge of Resident, its origin, and philosophy. Enthusiastically offer to share that knowledge with all guests.
• Treats all co-workers in a respectful manner. Maintains a positive and professional approach with coworkers and guests.

• Venue Management:
• Conducts BOH inventory (food and pantry items, plateware, flatware, etc) as scheduled by the Culinary Director. 
• Place orders for venues as needed through preferred vendors ensuring the best possible price at all times, based upon established inventory pars and ordering schedules adhering to each venue’s purchasing budget. 
• Conduct site spot checks to ensure cleanliness and organizational standards are being met in each space
• Evaluate on-site cooking equipment, order necessary replacement parts/appliances (in accordance w/approval from Culinary Director).
• Supports our team of 1099 Head Chef/Sous Chef and W-2 Dishwasher teams, including education and training, site visits, and other tasks as needed.
• Participate in New Venue launches by assisting with procurement, organization, as well as any and all NVO responsibilities assigned by the Culinary Director. 

• Recruiting and Hiring:
• Assists with 1099 sous chef and dishwasher hiring & onboarding
• Train and work with Sous Chefs and Dishwashers to ensure quality, speed, safety, and health standards are consistently met.

• Quality Control:
• Conduct regular quality control checks (in accordance with a pre-defined SOP) as scheduled by the Culinary Director, and record the results of each check in a timely manner on Monday.com.
• Ensure that each space is left clean and orderly by tracking the state of Resident venues with pictures and descriptions in Spot Check documents as defined in SOPs and Trainual documentation. 
• Ensure that the health and safety policy (I.e. IIPP, worker’s comp procedures, and allergy procedures) is adhered to at all times.
• Ensure that the event experience falls in line with our brand strategy, including all details involving food, service, venues, music, decor, etc.
• Educate the culinary and service team on cooking styles and techniques in a way that informs and adds value to our team, as well as fuels the team's desire to learn and grow.
• Train with the Senior Operations Managers to learn about our beverage program and the philosophy behind pairings.

• Staff Management:
•  Various staff management tasks, including but not limited to: ensuring appropriate staffing levels in advance of events, scheduling and hosting first-time chefs in tours of our venues, coaching, and progressive discipline as necessary.

Sample Workday

• 11:00am - 12:00 PM

Attend Back Of House call with the Resident Ops Team.

• 12pm - 12:30pm 

Transit to Venue A to perform a Spot Check.

• 12:30pm - 1:30pm

Venue “A” Spot Check & Recording results in Monday.com.

• 1:30pm - 2:30pm 

Venue “A” Pantry Inventory & Placing Orders as needed. 

•  2:30pm - 3:00pm

Transit to Venue “B” for a Quality Control Check

• 3:00pm - 3:30pm 

Introduce yourself to the FOH & BOH event teams, check in with the Head Chef and offer assistance where necessary.

• 3:30pm - 4:00pm

Venue “B” Beverage Inventory

• 4:00pm - 9:00pm

Early Evening Quality Control Check at Venue “B”.