The hospitality group behind the acclaimed New York City restaurants, Llama Inn and Llama San is expanding its footprint with the upcoming Papa San, a Peruvian Izakaya set to opening Feb 2025 on 34th Street and 10Th Avenue (in The Spiral building). We are currently looking to hire a talented and experienced Executive Sous Chef to start on or around December 2024.
About the food:
At Papa San, our vision is to craft a distinctive dining experience that showcases the best of both Japanese and Peruvian cuisines. Our kitchen will feature thoughtfully curated dishes such as Nikkei ceviche coming form our Nikkei bar, whole chicken yakitori coming from our binchotan grill, sushi rolls incorporating Peruvian ingredients like avocado and rocoto**. We aim to provide our guests with a memorable culinary journey that reflects the artistry and precision of our kitchen team.
Executive Sous Chef Key Responsibilities:
Menu Development:
- Work closely with the Head Chef and CDC to design an innovative seasonal menu that highlights the fusion of Japanese and Peruvian flavors. This includes creating signature dishes and specials that emphasize fresh, high-quality ingredients sourced from trusted suppliers.
Kitchen Management:
- Oversee all aspects of kitchen operations, including food preparation, cooking, and plating. Ensure that all dishes are executed with consistency and precision, maintaining our standards for quality and presentation.
Team Leadership:
- Lead and mentor a diverse kitchen staff, providing training on techniques such as sushi preparation, marinating, and grilling. Conduct regular performance reviews and provide constructive feedback to foster professional growth.
Inventory Control:
- Manage inventory and ordering of specialized ingredients, including fresh seafood, premium cuts of meat, and unique spices. Develop relationships with suppliers to secure the best products and ensure timely deliveries.
Quality Assurance:
- Implement and uphold rigorous quality control standards. Conduct regular tastings and kitchen audits to ensure compliance with safety and sanitation regulations while maintaining our culinary standards.
Cost Management:
- Assist in monitoring food costs and labor efficiency, ensuring that the kitchen operates within budget while delivering exceptional dishes. Analyze menu performance and make data-driven decisions to optimize profitability.
Requirements:
- Minimum of 5 years in a high-volume, professional kitchen, with at least 2 years in a leadership role as a Sous Chef or Executive Sous Chef. Experience in both Japanese and Peruvian cuisines is essential.
- Demonstrated ability to lead a kitchen team in a fast-paced environment, fostering a culture of professionalism, teamwork, and respect.
- A passion for culinary innovation and a keen eye for detail, with the ability to develop unique flavor profiles and presentations.
- Strong verbal communication skills to effectively collaborate with both kitchen and front-of-house staff, ensuring seamless service.
Benefits:
We offer medical, dental, and vision benefits for full time employees, as well as a 401(k) , Paid Time Off, Employee Dining Discount, Commuter Benefits, and HRA for full time employees
