Tournant Sous Chef (Felice NYC)

Key Responsibilities/Accountabilities:

*This person will travel between Felice NYC locations.

 Service

1. Be present directly in the kitchen during the service : lunch, afternoon tea, dinner
2. Communicate last minute dessert menu changes, 86 items efficiently to chef 
3. Communicate all dessert and appetizer related issues to chef 
4. Introduce and organize tasting of all dessert menu changes and daily dessert specials for service staff (to be coordinated with chef and front of the house management team)
5. Be available, willing, and able to fill in as needed at any location and any shift as needed, with notice."

 In your role: 

1. Responsible for your dessert station and salad station logistics – correct and efficient set up and organization of product for service, temperature of storing units, recipes to chefs and everyone handling pastry/desserts as well as salad line production and plate up 
2. Responsible for all staff training and the generation of the necessary training materials when assigned (asked) by chef (creating recipes other can follow, scheduling tastings to keep the quality of product consistent, teaching about ingredients and their origin, etc.)

 Product/Food Production

1. Maintain the quality and the presentation of desserts and appetizers to achieve favorable guest feedback 
2. Continually create new dessert offerings (specials and seasonal menu changes)  

 
Financial

1. Follow company procedures to ensure proper and accurate product ordering
2. Maintain proper inventory of all items needed for preparation of desserts – make sure we don’t run out, make sure produce is always fresh, etc. 
3. Work on dessert recipes (with assistance of chef) that correspond to a food cost goals
4. Responsible for continued food sales growth -  keep chefs aware when particular desserts are not selling well   

Administrative

1. Propose dessert menu changes to chef
2. Ensure compliance with all health department rules and regulations to pass the inspections

 Self-Development

It is understood that as the Tournant Chef of SA Hospitality Group, you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends.

 
Physical Demands

1. Ability to stand and walk for long periods of time without sitting.
2. Ability to frequently bend and reach.
3. Ability to lift up to 50 lbs. 

ADA: SA Hospitality Group and Felice will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.