Sous Chef

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About BLACKBARN Restaurant

BLACKBARN Restaurant is an American restaurant located in the heart of Flatiron, overlooking Madison Square Park. It is helmed by acclaimed Chef and Restaurateur John Doherty, James Beard Award Winner and formerly the Executive Chef at the iconic Waldorf-Astoria in NYC. Its Executive Chef is Brian K. Fowler. Since its opening in 2015 BLACKBARN’s mission has been to serve the freshest dishes with ingredients that are all locally sourced from the Hudson Valley. In April 2023, Chef Doherty opened the doors to BLACKBARN Hudson Valley, expanding the brand upstate with his new restaurant at the Diamond Mills Hotel in Saugerties, NY.

      BLACKBARN is one of the top farm-to-table restaurants in New York, NY offering a sophisticated menu in the comfort of a modern barn. It serves lunch, dinner, and weekend brunch in its various dining rooms. The restaurant’s tea takes great pride in sourcing locally from farms in the tri-state area and creating meaningful partnerships with local farmers, artisans, and ranchers.

What We Offer:

• Health benefits & paid time off 
• Bonus eligibility
• Financial and personal development programs (financial planning, health and fitness classes, employee education, etc.)
• Career advancement support and mentorship
• Access to a generous referral program
• Direct deposit

What We Ask of You:

• You embrace and encourage teamwork within the restaurant
• You help promote a positive work environment
• You treat everyone you encounter with respect and dignity
• You are interested in career development, growth and longevity
• You like to have fun every day

Position Summary: Responsible for supervising the daily activities of the heart-of-house operations and employees in accordance with department policies and procedures. Interacts with fellow employees, and supervisors in a polite and professional manner to ensure gracious hospitality

Duties and Responsibilities: including but not limited to

• Manage the execution of each kitchen station during regular service, events, and all off-premise events
• Prepares and executes event food production and kitchen service independently
• Organizes and oversees Brunch production and service 
• Ensures the needs of the employees are accommodated 
• Practical knowledge of the job duties of all supervised employees
• Delegates work tasks to kitchen employees by setting clear guidelines and expectations
• Ensures all employees are compliant with all heart-of-house standards and procedures
• Is responsible for training and developing the skills of our cooks to advance their careers
• Communicates clearly, respectfully and concisely with all employees during service 
• Oversees the menu and preparation of the daily family meal
• Portrays a positive and professional attitude
• Works as part of a team and provides help and support to all fellow team members
• Possesses a well-developed pallet and produces new recipes for potential new menu items
• Possesses an artistic eye for detail when plating food or setting buffets
• Responsible for the compliance of all DOH Safety and Sanitation requirements
• Ensures the general cleanliness and repair of the entire operation
• Takes initiative to change things when they don’t meet BLACKBARN quality standards
• Proficient with all operational systems, which includes payroll, inventory and purchasing
• Ensures the completion of all opening and closing procedures as prescribed by company
• Attends, leads and participates in any training sessions, departmental meetings or daily pre-shift meetings.
• Learns by listening, observing other team members and sharing knowledge while leading by example.

Minimum Education and Qualifications:

• Minimum 3-4 years previous Culinary supervisory/management experience within a kitchen setting is essential.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred. 
• Food Handling Certificate.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Proficient with computers (Microsoft Products), POS and technology.

Physical Demands and Work Environment:

• Must be able to stand, lift and bend for extended periods of time.
• Must be able to bend and lift to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. BLACKBARN reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict BLACKBARN's management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. BLACKBARN is an Equal Opportunity Employer.