Chef Akhtar Nawab and team, owners of Alta Calidad, a Michelin Bib Gourmand Awardee located in Prospect Heights, Brooklyn, is looking for a Sous Chef for our upcoming, dinner only, New American restaurant.  Inspired by great Mediterranean flavors and a live fire wood burning oven, it is right next door in Prospect Heights.  We are in search of a hardworking and dedicated professional looking for a leadership role.  We believe in leading by example, finding grandness in the small details, and that putting work into the team is the best way to put work into the restaurant.  

Our candidate will be well versed in various culinary techniques and able to work any kitchen station with ease. We are searching for an individual with integrity and an unwillingness to sacrifice quality or consistency in our work; we see a winning spirit as quite a valuable presence when leading our team.

The Sous Chef is responsible for assisting the Chef de Cuisine in the daily operations of the Back of House. This includes the management of kitchen staff, supervision of food production and execution, quality and cost control, and the maintenance and sanitation of all Back of House related spaces and equipment.  

Duties and Responsibilities:

• Training, mentorship, and support for all kitchen staff to ensure the creation of the best possible product and environment; this includes coaching and disciplinary action where needed.
• Developing all staff to promote internal growth within the team.
• Maintaining an organized and efficient kitchen with the use and dispersal of daily prep lists, clean and organized menu books, and production schedules planned to meet demand.
• Ensuring food quality and standard is consistently maintained at the highest level with preservice line checks, daily product checks in the walk in and dry goods spaces, and tasting ingredients and plates during service
• Assisting the chef and supporting the team during service.
• Working with the BOH management team to develop an inventive, seasonal menu, staying on top of current dining trends
• Ordering, tracking inventory, and minimizing waste to keep food cost below the budgeted amount 
• Staying ahead of holiday menus, special menus, and off site events with proper planning, and submitted and tested menu items

• Overseeing that all BOH spaces are Health Department compliant

• Properly training all staff to work in a manner compliant with Health Department regulations
• Monitoring the state of all kitchen related equipment, noting repairs where needed and contacting the proper vendor when necessary

• Keeping an open line of communication with the Chef on any issues or challenges while working on active solutions
• Maintaining a relationship with the FOH to provide seamless service in the dining room
• Regularly attending preshifts and manager meetings to represent the BOH, and accurately inform FOH about food items and service notes

Requirements

• Minimum of 2 years in a sous chef or lead line cook role
• Qualifying Certificate in Food Protection
• Ability to lift up to 50 lbs
• Ability to stand for up to 8 hours
• Open availability including nights, weekends, and holidays