Lodi is looking for a Sous Chef
 
Lodi is one of the first concepts to join the iconic Rockefeller Center as it reimagines its retail and hospitality collection for a new era. The all-day caffè stems from Chef Ignacio Mattos, chef-owner of quintessential New York City restaurants, estela and Altro Paradiso. At Lodi, Mattos and his team draw inspiration from Italian aperitivo culture and the restaurant’s historic surroundings. Their vision is to create a neighborhood anchor, elegant and friendly—a place you can visit practically any time of day, whether for an espresso in haste or a leisurely late-afternoon cocktail on the patio.

The Sous Chef will assist the Culinary Director with the running and management of the kitchen. This candidate will be able to work well under pressure, execute a range of daily tasks; ensure the kitchen produces exemplary food while simultaneously fostering a healthy, happy work environment. Sous Chef will have the ability to lead and manage every aspect of the kitchen as it is imperative for this role.

Key Requirements:

Personnel Management

• You will be able to to step into a leadership role in the absence of the Chef de Cuisine
• Can oversee kitchen operations in accordance with company standards
• Constantly be a mentor for all kitchen employees, assisting in their training
• Assist the Chef de Cuisine in managing the line and all kitchen employees
• Assist the Chef de Cuisine with scheduling and labor controls
• Assists the Chef de Cuisine with staff communication, eg meetings, feedback, scheduling
• Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes
• Assist the Chef de Cuisine with labor controls and scheduling
• Support the team through the many changes because of the COVID-19 pandemic
• Works in liaison with the front-of-house management team to ensure efficient restaurant operations

 Culinary Oversight

• Assist the Chef de Cuisine in the creation, costing, and implementation of menus
• Execute menu items from start to finish, ensuring quality is always maintained
• Assist the Chef de Cuisine with costing and inventory, in order to ensure budgets are met while waste is avoided
• Uphold the highest standards of food safety, food handling, and sanitation requirements in order to ensure the health and safety of staff and guests
• Understand and uphold sanitary standards 
• Ensure all staff members adhere to culinary standards and regulations

Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours.

Company Values 

• Understanding that we require a positive and respectful attitude in the workplace.  
• Understand and strive to behave in a way that is in line with the company’s values of respect, excellence, transparency, and resilience.  The full definition of these values is in our company handbook. 

Benefits 

• Medical, Dental and Vision insurance 
• Commuter Benefits
• Sick and Personal Paid Time Off
• Discounted Gym Membership
• Wellness Program 
• Dining Discounts
• Emploee Assistance Program 

Physical Demands  

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours.  

The duties of this position may change from time to time. Mattos Hospitality reserves the right to add or delete duties and responsibilities at the discretion of Mattos Hospitality or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. 

We are an equal opportunities employer, all applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.