Required Years of Experience
2 years
Job Details
Key Responsibilities:
- Food & Labor Cost Management
- Oversee daily food production, ensuring consistency and quality.
- Manage ordering of dry goods, produce, meat, and seafood.
- Monitor waste logs and implement cost-control measures.
- Adjust staffing levels based on business demands and reconcile payroll.
- Menu Development & Execution
- Participate in menu standardization.
- Train BOH teams on menu updates and execution.
- Maintain updated mise en place and ensure seamless service.
- Team Leadership & Staff Development
- Train and supervise line cooks, fostering a culture of excellence.
- Lead daily BOH line-ups.
- Compliance & Kitchen Maintenance
- Ensure all Department of Health (DOH) standards and HACCP logs are maintained.
- Communicate maintenance needs promptly.
- Service & Operations
- Provide kitchen pass coverage for approximately five shifts per week.
- Support multiple outlets, including a restaurant, bar, commissary, room service, and events.
Requirements:
- Minimum 2 years of experience in a Sous Chef or similar leadership role.
- NYC Food Protection Certification required.
- Strong leadership and organizational skills.
- Ability to thrive in a fast-paced, high-volume environment.
Benefits:
- Salary - $70,000 – $80,000 (based on experience)
- PTO package
- Medical, Dental, and Vision
- Transit Benefits
- 401K
- Dining perks across all Restaurants properties
- Opportunities for professional development
Compensation Details
Compensation: Salary ($70,000.00 - $80,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills
Culinary Expertise
Cost Control
Quality Assurance
Menu Standardization
Staff Training
Training and Development
Operational Efficiency
Communication Skills
Read more
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