Executive Sous Chef

Il Buco Alimentari & Vineria, a three-star restaurant by the New York Times, is now seeking an experienced Sous Chef to join our team!

Do you have a passion for sourcing ingredients, creating recipes, providing excellent guest service, and collaborating with a team?

We are a full-service restaurant and production outpost, where we make our own Salumi, Cheese, pasta, bread, and gelato, while also curating a shopping and takeout experience for our neighborhood.

If you are an experienced and dedicated professional with a background in running a multi-faceted restaurant and production kitchen, and you’re looking to be part of a collaborative and dynamic environment, check out the opportunity below:

We are looking for a passionate and experienced Executive Sous Chef to join our kitchen team.

Requirements for Success: 

• Commitment to excellence 
• Ability to lead a kitchen and provide mentorship 
• Ordering and Vendor Management 
• R&D and costings knowledge 
• Desire to learn 
• Positive attitude 
• Ability to work cleanly and efficiently 
• Attention to detail 
• Capable of working well in a team environment 
• Possess an NYC Food Handler Permit 

Culinary and Kitchen Operations 

• Act as liaison for Executive Chef and Chef de Cuisine to ensure operational and culinary goals are executed as directed. 
• Supervise the hourly line cooks and prep cooks as they prepare their daily mise en place and prep mise en place 

• Ensure that the walk-in coolers and dry storage spaces are kept clean and organized in accordance with NYC Department of Health codes and Hazard Analysis Critical Control Point (HACCP) guidelines and restaurant guidelines 
• Taste the daily mise en place to ensure proper seasoning and quality 
• Lead an assigned station to ensure that all line cooks are preparing and plating the dishes properly 
• Work in conjunction with the kitchen expeditor to ensure proper timing of all courses leaving the kitchen
• Must be capable of working at all stations 
• Work in conjunction with the Executive Chef, Butcher, Chef de Cuisine, porter and prep teams to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards 
• Maintain the Hazard Analysis Critical Control Point (HACCP) documentation focusing on data entry and daily upholding of standards 
• Manage line cooks schedule and audit shift punch in and out times daily 

Hiring 

• Assist in interviewing potential kitchen employees when needed 
• Actively seek out new members for our kitchen team to ensure a proper foundation as the restaurant grows and develops 
• Act as the primary supervisor of line cooks, prep cooks, and dishwasher / porter teams and facilitate their growth via skills training and daily mentorship 

Menu Development 

• Support the Chef de Cuisine with the development of new dishes 
• Assist in writing and costing recipes for menu 
• Develop new techniques for each dish as they become necessary 

• A flexible schedule is required, particularly for evenings, weekends, and holidays.
• Punctuality is a must.

Physical Demands 

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours.  

This is not an all inclusive list of responsibilities.
A Full Job description will be provided upon offer. 

Want to learn more about us? Check out our website: www.ilbuco.com, or social media @ilbuco_av @ilbuconyc @ilbucovita @bottega_ilbuco

Il Buco Alimentari & Vineria is an Equal Opportunity Employer