Kent Hospitality Group is actively hiring additional Sous Chefs as part of the culinary team supporting Printemps at One Wall Street in New York City.
ABOUT PRINTEMPS:
Storied French luxury retailer, Printemps, is preparing to open its first ever US location at One Wall Street in the heart of the Financial District.
Located in the historic 50-story landmark, Printemps will have five distinct food and beverage concepts ranging from a casual cafe to a fine dining restaurant. Food and beverage is helmed by Top Chef alumnus and 3-time James Beard Award Winner, Chef Gregory Gourdet.
ABOUT KENT HOSPITALITY GROUP:
Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand.
Reports to: Exec Sous Chef, CDC, Culinary Director (CD), Corporate Office
Work Experience:
4 years in a similar role in a restaurant outside of Kent Hospitality Group or 3 years working in the kitchen of Kent Hospitality group restaurants.
Job Responsibilities
- Coordinate with Exec Sous Chef, CDC/CD and Executive Chef to assist with project planning & staff management
- Supervise Kitchen employees and work the line
- Ensure HACCP is being used correctly in kitchen
- Delegate daily tasks to line employees
- Maintain quality of product
- Maintain an ‘open door policy’ with employees by reporting all complaints and issues involving staff or guests to HR
- Manage Family Meal: creating the menu, placing orders and creating order sheets
- Participate in menu development
- Manage & Oversee cleaning schedule for cooks
- Have a valid food handler’s license
Leadership Responsibilities
- Implement company policies and protocols & maintain standards
- Problem solve and address any issues in a timely manner
- Ensure company policies and procedures are followed
- Nurture positive working relationships with staff
- Lead by & set a good example for staff
- Self Manage timelines to achieve goals & daily tasks
Staffing Responsibilities
- Issue disciplinary action when necessary with guidance from CDC/CD & Exec. Sous Chef
- Participate in creation of annual reviews and ‘1 on 1’s for non-management employees in coordination with Exec. Sous Chef
Administrative Responsibilities
- Organize & maintain recipe binders
- Participate in the following meetings:
- Attend & support extracurricular educational programs like OBM & Leadership training
- creating station prep & checklists
