We are looking for a passionate and experienced Sous Chef to inspire, lead, and manage our kitchen team at Le B. The ideal candidate possesses the right attitude of growth, humility, sense of teamwork, has a commitment to excellence and a desire to learn and grow. The Sous Chef is responsible for the Line Cooks, helping oversee Prep Cooks and all hourly team members. S/he must have the ability to work effectively in a team environment and maintain food quality and restaurant standards. Candidates should also expect to oversee food production for all stations, track food costs as requested, ensure that employees keep waste to a minimum, and recognize the importance of employee morale and help to maintain it. This person is also responsible for maintaining and complying with health department rules and regulations.

As the Sous Chef, you will execute the vision of Executive Chef Angie Mar while honing your skills and sharing your food knowledge with your team. This role reports directly to the Executive Chef and works alongside another Sous Chef. Must have availability to work a varied schedule, including evenings, weekends, and holidays.

Responsibilities:

• Oversee day-to-day culinary operations
• Coach and train the staff on menu new seasonal menus/specials
• Knowledgeable in all meat, fish and poultry preparation and butchering
• Positive attitude, a sense of responsibility and ownership of the position
• Detail-oriented with strong communication skills
• Team-oriented with a strong sense of punctuality and reliability
• Ability to multitask in a high-volume environment and lead
• Impeccable Service Standards, clean work habits with a great attention to detail
• Proven ability to lead a staff and positively influence employee behavior
• Coordinate food and kitchenware orders for the restaurant
• Check freshness and quality of ingredients
• Assist in the development of menu items
• Standardize recipes and plate presentations
• Maintain positive relationship with vendors
• Understanding of various cooking methods, ingredients, procedures and equipments
• Support other areas of the kitchen as needed and be able and willing to assist teammates in the kitchen as needed, including handling duties of other stations
• Learn and handle the various stations (garde manger, grill, saute, pastry)
• Counsel, guide, and instruct employees in the proper performance of their duties  
• Expedites orders correctly and efficiently to ensure smooth kitchen flow
• Understands and has experience managing culinary finances and cost management
• Ensures A+ standards for kitchen cleanliness and follow all Health Department Guidelines to ensure proper food handling
• Must have excellent verbal communication skills and have the ability to work a flexible schedule
• Bilingual (Spanish/English) preferred
• Must work well individually and as a team player
• Performs closing duties
• Perform all other duties as assigned

Qualifications:

• Knowledge of French cuisine required
• 2+ years of Sous chef experience in a Manhattan Fine Dining establishment required; Michelin-star restaurant experience preferred
• Certificate or degree in Culinary Arts preferred
• Knowledge of cost and labor systems
• Passion for food and cooking techniques
• Strong leadership qualities and organizational skills 
• Ability to lead a team successfully in a culture-driven environment including staff education, family meal, and strong communication skills
• Ability to thrive in a fast-paced environment
• Advanced and accurate knife skills
• Ability to read and follow recipes and standards
• Strong oral, written, and interpersonal communication skills
• Capability to teach and mentor others
• Experience with a variety of cooking styles and techniques
• Ability to adapt and make decisions quickly in a fast-paced environment
• Menu/recipe development
• An understanding of Department of Health Food Safety Standards
• Purveyor/local farmer relationships
• Bilingual (Spanish) preferred but not required

Please submit a cover letter and resume. We look forward to hearing from you!