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Senior Sous Chef
Eleven Madison Park
11 Madison Ave, New York, NY 10010
Eleven Madison Park hiring Senior Sous Chef in New York, NY

Eleven Madison Park hiring Senior Sous Chef in New York, NY

Eleven Madison ParkMore Info

Full Time • Salary ($85k - $95k)
Expires: Jan 7, 2025

476 people viewed

Required Years of Experience

3 years


Job Details

Eleven Madison Park is a plant-based fine dining restaurant that overlooks Madison Square Park in New York City. First opened in 1998 as a French brasserie, the restaurant has been headed by Chef Daniel Humm since 2006 and owned by his company Make it Nice Hospitality since 2011. Eleven Madison Park has evolved significantly under his leadership both in food and in experience, earning several accolades including 4 stars from the New York Times and 3 stars from the Michelin guide.  

In 2021, Eleven Madison Park reopened its doors post-pandemic as a completely plant-based restaurant. The desire to reinvent and push the boundaries of fine dining has always been at the heart of Eleven Madison Park, and the team is committed to showcasing our respect for the craft through the precision of our cooking, the elegance of our service, and the passion for our work. 

 Reports to: Chef de Cuisine

 Direct Reports: 

  • Sous Chef
  • Line Cooks
  • Prep Cooks
  • Commis

Description

The Senior Sous Chef plays a key role in supporting the Executive Sous Chef and Chef de Cuisine in the daily operations of the restaurant. This position is integral to the upper management of our culinary team and significantly contributes to realizing the restaurant's vision and standards. Strong communication and organizational skills are essential, as is a commitment to excellence in all aspects of the role.

Responsibilities

  • Collaboration on Menu Development: Work alongside the CDC and Creative Culinary Director for menu research and development, ensuring alignment with culinary trends and nutritional standards.
  • Support Kitchen Leadership: Assist the Chef de Cuisine and Executive Sous Chef in leading kitchen operations, fostering a collaborative environment.
  • Act as Primary Supervisor: Step in as the primary kitchen supervisor in the absence of the Chef de Cuisine and Executive Sous Chef, ensuring seamless operations.
  • Food Production Oversight: Maintain high standards for food production and quality control, ensuring consistency in every dish served.
  • Compliance with Health Standards: Ensure adherence to Department of Health protocols, providing training and oversight to kitchen staff.
  • Leadership of Station Sous Chefs: Guide and support station Sous Chefs in food production and kitchen setup, fostering a cohesive team environment.
  • Human Resources Support: Assist in the hiring, disciplinary actions, and termination processes of kitchen staff, contributing to a positive workplace culture.
  • Cost Management: Collaborate with the Purchaser and Sous Chefs to ensure accurate costing of menu items and standardization of recipes to maintain profitability.
  • Financial Oversight: Help manage kitchen financials, focusing on food and labor costs to ensure a profitable operation.
  • Staff Training and Development: Partner with the dining room management to schedule and train cook servers, maintaining an effective training program with up-to-date manuals.
  • Menu Knowledge and Service Standards: Ensure comprehensive knowledge of menu items, recipes, and allergens while upholding service standards and company procedures.
  • Daily Kitchen Maintenance Oversight: Assist in overseeing daily maintenance of kitchen equipment and cleanliness to ensure a safe and efficient workspace.

Qualifications

  • 4+ years of experience in a Michelin-star restaurant.
  • 3+ years in a management or leadership role.
  • Strong oral, written, and interpersonal communication skills.
  • Food Safety Handling Certification.
  • Advanced and precise knife skills.
  • Proficient in various cooking styles and techniques.
  • Ability to read, follow, and teach recipes and standards effectively.
  • Strong computer skills, including proficiency in Microsoft Office and Outlook.
  • Capability to mentor and develop the kitchen team.

Compensation Details

Compensation: Salary ($85,000.00 - $95,000.00)

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


Required Skills

Menu Development

Kitchen leadership

Supervision

Food Production Oversight

Compliance With Health Standards

Leadership of Kitchen Staff

Human Resources Support

Cost Management

Financial Oversight

Staff Training and Development

Menu Knowledge and Service Standards

Kitchen Maintenance Oversight

Strong Oral, Written, and Interpersonal Communication Skills

Advanced and Precise Knife Skills

Proficient in Various Cooking Styles and Techniques

Ability to Read, Follow, and Teach Recipes and Standards Effectively

Strong Computer Skills, Including Proficiency in Microsoft Office and Outlook

Capability to Mentor and Develop the Kitchen Team

Read more


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American

Fine Dining, Restaurant Group

5 Employee RecommendationsSee Details

Part of Daniel Humm Hospitality

Eleven Madison Park is a fine-dining restaurant driven by a commitment to serve the most delicious food with the most gracious hospitality. We feature a thoughtful multi-course menu, inspired by local and seasonal ingredients. Led by Chef Daniel Humm, the kitchen and dining room teams work together to create one-of-a-kind experiences for our guests. We are proud to have been awarded four stars from The New York Times, three Michelin stars, 2016 James Beard for Outstanding Service, the Ferrari Trento Art of Hospitality Award, and to have been named the best restaurant in North America on the World’s 50 Best Restaurant List.

As a part of Daniel Humm Hospitality, employees at Eleven Madison Park are given an opportunity to discover and pursue their passion while learning and challenging themselves. Our team is made up of diverse people committed to collaboration, contribution and excellence.

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