Required Years of Experience
3 years
Job Details
ABOUT THE ROLE
We’re looking for a Sous Chef to join the team! As a Sous Chef, you will serve as the second-in-command to the Executive Chef. You will be responsible for the day-to-day culinary operations in the kitchen. This includes planning menus, training new staff, back office assistance and recording inventory. Along with the Executive Chef, you will play a key role as the Sous Chef to ensure the quality of food, presentation and customer satisfaction.
Essential Duties:
- Assist the Head Chef in menu planning and development.
- Oversee food preparation to ensure quality, presentation, and flavor standards are met to the standard set.
- Prepare food for service (e.g.: chopping vegetables, butchering meat, or preparing sauces, etc.).
- Follow recipes, portion controls, and presentation specifications as set by the Chef.
- Oversee cleanliness and the standards of the DOH.
- Supervise and coordinate activities related to food preparation, kitchen, and storage areas.
- Assist in creating and developing new menu options based on seasonal changes and guest demand.
Specific Requirements of the Role:
- Train kitchen staff and assess employee performance.
- Inform front-of-house personnel of menu changes, specials, and shortages.
- Make sure kitchen operation procedures and hygiene complies with food safety standards and regulations.
- Monitor food and labor costs and take corrective action as necessary.
- Document, investigate, escalate, and resolve employee or guest incidents.
- Manage the kitchen team in the executive chef’s absence.
- Perform additional duties as assigned.
- Able to work with commercial kitchen equipment and utilities.
- Able to exert well-paced mobility for most of the day, including standing, walking, bending, and squatting.
- Able to walk, including moving and shaking pans, and ladders, standing to a significant degree, kneeling, reaching, bending, handling machinery, lifting, feeling, talking, hearing, and see.
- Able to stand for long periods of time or for the duration of a shift.
Qualifications
- 2-3 years of experience as a Sous chef or equivalent.
- Culinary arts degree or equivalent certification preferred.
- Knowledge of food preparation and storage, as well as food safety and sanitation practices. Will be required to have a NYC food handlers’ card and certification.
- Able to work under pressure and maintain a positive attitude.
- Highest standards for respect of self and staff is a must.
- Working knowledge of Microsoft Office, including Excel and Outlook.
Compensation Details
Compensation: Salary ($72,000.00 - $76,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off
Required Skills
Leadership
Team Management
Creativity in Menu Development
Attention to Detail
Time Management
Problem Solving
Communication Skills
Ability to Work Under Pressure
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