The mission of LDV Hospitality is to bring la dolce vita, 'the good life' to all of our guests by providing authentic and charming hospitality experiences through our collection of extraordinary people and hospitality concepts.
The Sous Chef is responsible for helping to prepare and design all food and drink menus, producing high quality plates in both design and taste, and ensuring the kitchen operates in a timely way that meets LDV quality standards.
Responsibilities:
- Maintain and develop recipes set forth by Executive Chef
- Create and organize all recipes in a professional manner
- Effectively organize tasting for menu changes
- Write clear cooking procedures and a photo log of each dish
- Ensure consistency of recipe in the restaurant
- Manage Food Cost and Labor Cost in keeping with approved budgets
- Controlling and lowering Food Cost and Labor Cost
- Liaison of LDV towards Clients, Guest and Employees
- Track invoices for billing
- File monthly DSR Reports
- Maintain monthly meetings with staff
- Create policy and procedures for all cooks to maintain
- Execute Special Event Menus
- Participate in charity events for LDV Hospitality, as needed
- Maintaining the LDV standards for Service & Quality
- Actively participate in weekly F&B Meeting
- Update managers on occurrences in Training and Policies
- Ensure that impeccable standards of cleanliness are maintained throughout the operation
- Uses LDV standards of engagement for all service techniques
- Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling
- Practice highest regards for safety within all areas and with all materials
- Follow and adhere to all standards set forth by the Board of Health
- Performs other related activities as assigned
Qualifications:
- Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
- Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook
- Has a can-do attitude and is willing to jump into any role as needed
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems
- Ability to access and accurately input information using a moderately complex computer system
- Must have considerable skill in math and algebraic equations using percentages
- Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws
- Organize and/or attend mandatory meetings
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
- Perform all other related and compatible duties as assigned by the General Manager or Managing Partners
- Adhere to all HR policies and procedures
-Must be Fluent in English
-Fluent in Spanish a plus
Education/Experience:
- 3 - 5 years’ experience in fine dining and high-volume kitchen environments
- High School Diploma or GED
- Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required
- NYC Food Handlers Certification or ServSafe Certification (CFPM) as required by state laws
Physical/Special Requirements:
- Ability to lift up to 30 + pounds often
- Ability to sit, stand, and bend for extended periods of time
Work Environment:
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress
LDV is a boutique hospitality group that creates authentic and unique restaurant and cocktail bar experiences across the country, both independently and for iconic hotels, inspired by La Dolce Vita, "The Good Life." The mission of LDV is to channel our passion for genuine hospitality into creating charming restaurant and bar experiences. Through our F&B offerings, we bring La Dolce Vita, "The Good Life," to our guests by curating an ambiance of effortless elegance. These experiences elevate and define a true sense of place for our hotel partners. We achieve this with our team of extraordinary people, culinary integrity, and excellence in service.
The original Scarpetta opened in New York City’s Meatpacking District in 2008 to a critically acclaimed 3-star review from the NY Times. The restaurant’s name is derived from the Italian expression, “fare la Scarpetta,” which means to savor a meal to the last bite. The philosophy of Scarpetta’s kitchen is to create bold flavors by amplifying the essence of seasonal ingredients. The signature pastas are made in-house daily and are paired with the highest quality, locally-sourced ingredients. Scarpetta’s famous Spaghetti Tomato & Basil is nothing short of classic simplicity in both taste and preparation. Scarpetta has always been at once informal, comfortable and elegant, grounded with a passion for old world hospitality. Guests can enjoy ordering several dishes to share for the table, with a menu built for sharing and conviviality to inspire the essence of a stylish and carefree dinner party.
We are an Equal Opportunity Employer and a Drug-Free Workplace.
