Sous Chef

Company Background

The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit, and a true creative attitude. A destination layered with events and amusements that leave you with an uplifted feeling.

The Standard's irreverent and playful sensibility, combined with careful consideration of design, detail, and service, has established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-Standard-ness.

Mission Statement

To create experience by embracing and empowering team members, collaborators, and guests, who choose to call The Standard home.

Our Purpose

The Standard’s commitment is to be an anchor for each neighborhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways.

Our promise is to ensure that a stay is an experience and that memory means making friends and having stories to tell. To understand why it exists is to understand that The Standard, is a platform for people to meet, to engage, to learn, to dine, to sleep, to dance, hideaway, make-believe, and do so whilst being yourself and having fun doing it.

We think of ourselves as a stage, not just a hotel. Here, you can become whomever you like, even if for just a night. Here, you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologetically comfortable with disrupting expectations. It’s WHO WE ARE!

#StandardFamily

Job Title: Sous Chef

Department: Food and Beverage

Location: The Standard, High Line

Reporting to: Executive Chef, CDC, Director, Food and Beverage

Responsible for: Kitchen staffJob Purpose: Assist Executive Sous Chef in daily operations, including mentoring and coaching, expediting, ordering, inventory, butchering, organizing, and maintaining a clean, sanitary, and tidy kitchen.

Main Duties & Responsibilities

• Cooks food of high quality according to standard recipes.
• Manages multiple cold and hot stations
• Assists with the preparation, presentation, decoration and storage of all food items.
• Prepares in advance food, beverage, material and equipment needed for the service
• Have a thorough knowledge of menus, ingredients, out of stock items and current specials in all applicable venues
• Perform opening and closing duties according to established side work checklist
• Works in a clean in an organized manner keeping assigned stations and service areas maintained during shifts
• Assists other team members as needed, both with and without the direction of management
• Maintains positive and effective communication with team members and managers regarding all relevant information, special considerations and/or concerns pertaining to our members
• Re-stocks items and supplies as needed and alerts management of shortages
• Communicates health and/or safety concerns/violations immediately to the management
• Attends all informational meetings
• Understand all policies, procedures, standards, specifications, guidelines and training programs
• Assume 100% responsibility for the quality of food cooked
• Assists in providing training opportunities for team new members.
• Performs all other related duties as assigned
• Assist in the investigation of member complaints regarding food quality and service

Essential:

• Minimum of 2 years of cooking experience preferred
• Experience in a hotel or restaurant preferred
• Maintain high standards of personal appearance and grooming
• A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work
• Good oral and written communication skills in English, second language is a plus
• Detail oriented, good prioritization and follow up skills
• Basic understanding of Health and Safety, Food Hygiene and Employment Legislation, and demonstrated knife skills and safe food handling practices preferred.
• Open availability and flexibility to work according to the needs of the business
• SERVSafe or equivalent certification preferred
• High School Diploma or equivalent
• Culinary arts or a related field education or experience preferred

Compensation and Benefits

• $70k - 75k annual salary range
• Excellent and Affordable Health care coverage
• Life Insurance, Disability Insurance, Pet Insurance
• 401k with Company to match after 1 year
• Up to 104 hours PTO, 56 hours - Paid Protected Time Off (Sick), 32 hours - Unpaid Protected Time Off, 20 hours Paid Prenatal Leave
• 401k - Company matching up to 2% after 1 year
• Employee Discounts on Rooms, F&B, Retail, and The Standard Marketplace
• Employee Meals, Employee Referral Program, Commuter Discounts
• Regular fun staff events and celebrations!