New eclectic Japanese gastropub in the East Village seeks experienced cooks. Work with Michelin trained chefs. Japanese experience is helpful, but not required.
Compensation: very competitive
Assist Executive Chef in kitchen and production. To deliver the standards of food & beverage quality and presentation.
EXAMPLE OF DUTIES:
ESSENTIAL FUNCTIONS
- Responsible for total coordination of food production.
- Responsible for maintaining high standards in food presentation, production and consistency.
- Responsible for maintaining control procedures (i.e. labor and food costs, waste and security).
- Responsible for ordering and maintaining inventory and associated ingredient pars.
- Responsible for coordinating daily fish and prep needs with the reservations team.
- Supervise, train and develop staff.
- Maintain sanitation levels in accordance with hotel and local health department regulations.
- Maintain effective working relationship with other departments.
- Involved in recommendations for hiring and disciplining staff.
- Supervise the preparation and presentation of foods by cooks and other pantry personnel, overseeing that the food items are prepared as determined by the Executive Chef.
- Perform other related duties as assigned or requested by supervisors/managers.
- Assist in maintaining an adequate supply of all foodstuffs (i.e. meat, perishables, etc.), used at the resort.
- Assure that purchases are made using the specifications set by the Food & Beverage Director, Executive Chef or Purchasing Agent and make recommendations to the Executive Chef when specification changes are warranted.
- Assure that all prime cuts of fish are broken down properly by weight that the waste in trimming prime cuts is minimized and that fish scraps are properly utilized and the fat is retained for rendering.
- Select recipes, which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
- Assist in maintaining adequate training programs for kitchen staff.
- Inventory excess production for use on menu or conversion into extenders.
- Ensure the best and fastest performance of the sushi bar and kitchen so as not to impede service in food outlets.
- Ensure the kitchen is prepared to start service on time.
- Ensure that servers’ orders are clearly understood so that “returns” due to faulty prep are minimized.
- Ensure that all food items are served in an attractive manner and garnished and decorated properly. Ensure that excess production is recovered from the banquet room and properly stored.
- Constantly coordinate with room supervisors so that production is scheduled as reservations dictate.
- Practice safety standards and report any unsafe conditions to the Executive Chef.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
- Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
- Folding napkins for all meal periods throughout the day to maintain an adequate supply.
- Perform all assigned side work to include replenishing condiments and restocking side stands.
- Perform other duties as requested, such as cleaning unexpected spills, handling special guest requests, greeting and seating guests and ensuring guest satisfaction.
- Attend required meetings
- Assist in beverage program of restaurant, including but not limited to serving and preparing alcoholic cocktails.
QUALIFICATION STANDARDS
EDUCATION
Grade school education preferred.
EXPERIENCE
Minimum of 3 years of kitchen experience required.
LICENSES OR CERTIFICATES
NY Food Handlers
GROOMING/UNIFORMS
All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.
OTHER
N/A
NOTICE:
The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.
