This is a unique opportunity to join our JPMorgan Chase culinary leadership team at our recently launched headquarters at 270 Park Ave. Our mission is to provide globally inspired, locally sourced, and nutritionally balanced meals to the firms leadership and clients. Creativity and teamwork are fundamental parts of being on the JPMC Culinary team. Our executive menu changes daily and a la carte menu changes monthly to highlight seasons and engage our repeat guests. Our services include a la carte, buffet and catered events.
We pride ourselves on our kitchen culture. Cultivating a team of passionate and driven individuals who work together to create and innovate. As leaders in executive dining, we are always striving to raise the bar and push the limits. A growth mindset and willingness to learn helps us adapt to the ever changing times, and are important qualities for every team member.
Position Summary: The Sous Chef will be responsible for the day to day operation of their outlet. This includes menu planning, menu development, and cost control as well as setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients. The Sous Chef will support the hiring, training, development, and performance counseling of all staff within area of responsibility.
Skills, Knowledge & Duties
- 5 years of progressive culinary management in an upscale food and beverage operation
- Shows an eagerness and capacity to learn
- Highly developed knowledge of various culinary styles and mastery of all line level cooking stations, able to train and instruct team on proper performance of their duties
- A professional and polished approach to leadership in a busy atmosphere
- Excellent coaching and mentoring skills.
- Ability to motivate and drive performance and results of a diverse culinary team
- Provides operational oversight of their outlet
- Oversee catering events by assisting with planning and staffing of the kitchen
- Assist in the development and execution of training procedures and operational objectives
- Assist the Executive chef with menus, staffing and administrative duties
- Establishes and maintains the highest standards of food quality
- Responsible for kitchen operations during the Executive Chef’s absence
- Oversee the maintenance of kitchen equipment and communicate with facilities management
- Fill in for preparation duties and during service when other staffs are absent
- Oversee daily preparation for their outlet and others when needed
- Respond to last-minute demands of the executives as needed
- Keep stations clean and organized during service and preparation, order and requisition product, performs closing/opening duties
- Assist with food ordering, maintaining vendor relations, and researching new vendors
- Assist in quality control of products received
- Assist with menu development
- Contribute ideas and research for new menus items and conduct taste panels of new items
- Assist the Executive Chef/Manager in employee evaluations
SCOPE:
- Requires a flexible hours work schedule Monday – Friday, and not to exclude limited weekends
- The position provides both staff assistance and direct operational management
- Assists in managing approximately employees, to include cooks & utility team
- Manages the operation when the Chef is not present
PHYSICAL REQUIREMENTS:
- Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
- Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
- Must be able to lift and carry up to 50 lbs.
- Ability to stand for prolong periods of time.
- Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
- Climbing steps regularly
