Sous Chef

Full job description Sous Chef 

EVENTS BY RHC IS A BOUTIQUE OFF-PREMISEs CATERER BASED IN NEW YORK CITY. 
Inspired by international cuisine, modern dining and exceptional service, we proudly bring a modern take to event dining. The brand is based on knowledgeable and passionate people offering impeccable service, deliciously different menus and a creative culture. 

Position Summary: 

In conjunction with the Executive Chef & Chef Team, the  Sous Chef is a key position for the profitable and effective operation of the culinary department. The Sous Chef will work in conjunction with the Sous Chef & Chef Team in executing production of menu items in the commissary kitchen. Sous Chef will be tasked with managing/supervising team within the kitchen during daily preparation of high-quality products, while maintaining budgeted food cost by tracking inventory and raw materials. The job of Sous Chef requires open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. 

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). 

Salary - ($32-$40 per hour) 

Responsibilities 

• Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products.  Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.    

• In conjunction with Executive Chef, assists in completion of all employee schedules and attendance documentation within budgeted expectations  

• Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff.  

• Assists to ensure quality, consistency and concept are maintained.  

• Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.  

• Monitors all food served relative to appearance, temperature, sanitary and quality standards.  

• Ensures all team members and back of house areas maintain proper workplace safety, sanitation, and health standards.  

• Monitors the overall effective and successful operation of all back of house functions by supporting the Executive Chef when it comes to planning, execution, and completion of all events and services . 

• Assists in the completion of inventory control as required ensuring that menu planning and execution as well as product selection and rotation is continuously monitored and successfully followed. 

• Other duties as assigned by Executive Chef.  

Qualifications 

• Minimum of 3 years culinary experience in fast paced kitchen.   

• Minimum of 2 years in a similar position with prior experience in managing team members. 

• High school diploma or equivalent GED required, and prior culinary education preferred but not required. 

• Ability to maintain any health department requirements and alcohol requirements by the state and/or county. 

• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.  

• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.  

• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. 

• Ability to assist others in developing needed skills for effective job performance.  

• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.  

• Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.  

• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.  

• Ability to be self-directed while working in a team-oriented environment.  

• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.  

• Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.   

Education and Experience:  

• Minimum of 2-3 years in a similar position with prior experience in managing team members. 

• High school diploma or equivalent GED required and prior culinary education preferred but not required. 

• Ability to maintain any health department requirements and alcohol requirements by the state and/or county. 

• Ability to obtain a national recognized sanitation training achievement.