Executive Sous Chef

Our Story

The simple premise behind The Standard is that it is anything but. Founded in 1999, the goals of every Standard are to up the aesthetic stakes and defy convention while attending to every detail, embracing our local communities, providing a welcoming and inclusive environment for our teams, and, of course, delivering a smashing good time for our guests.

The Standard’s unique sensibility and voice combine with careful consideration of design and service to deliver experiences that define neighborhoods and create destinations renowned globally.

We believe in hospitality fueled by culture. As we take The Standard to new markets around the world, we retain and enhance our mission of creating hotels layered with personalities, collaborators, and amusements from culinary and nightlife to retail and wellness that surprise and delight our guests.

THE STANDARD, EAST VILLAGE

Located off Cooper Square in one of New York’s most vibrant, artistic neighborhoods, The Standard, East Village is cozy, charming, and eccentric in equal measure—very much in the spirit of its surroundings. You enter the 21-story tower through an original tenement-style building before ascending to unparalleled views of Manhattan.

With options as unique as our neighborhood, The Standard, East Village has venues to suit every taste.

Our bustling street-side, all day Café Standard serves guests and neighbors from breakfast to late night.

Tucked away off the Bowery, our Garden offers al fresco drinking in the summer months and a heated

yurt village in the winter months. Inside, NO BAR offers a dash of camp, a strong beat and stronger cocktails.

MISSION STATEMENT

Our mission is to create experiences by embracing and empowering a diverse collective of team members, collaborators, and guests, who chose to call The Standard home.

#StandardFamily

Department: Food and Beverage

Reporting to: Property Chef

Duties & Responsibilities

• Menu Development:
  • Assist Exec. Chef, Director of Culinary, SEV in sourcing, pricing, and creating relationships for all culinary products.
  • Recipe & costing documentation
  • Competitive Analysis
• Food Cost & Budgeting:
  • Drive strategic sourcing initiatives to increase food quality and consistency and decrease cost.
  • Tightly manage recipes, ingredients, and processes to control for allergies.
  • Invoice organization
  • Provide costing information
  • Managing vendor relationships
  • Sales analysis & Avero usage
  • Waste awareness & utilization
  • Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
  • Spending within budget constraints
  • Product cross-utilization
• Team:
  • Train kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on company and Board of Health standards
  • Hiring
    • Team with the Director of Culinary, Executive Chef, & HR for all salaried kitchen employee hires
  • Supervision
    • Team with the Director of F&B and HR for any/all discipline, training, and “coach counsel” opportunities
    • Monitoring efficiency, productivity, and workflow
  • Scheduling
    • Flexing staffing to seasonal trends and scaling labor to revenue
  • Education
    • Provides oversight to the development of training tools for program implementation. Should include key materials including manuals, planning diagrams, plating specifications, and associated flow diagrams. Also responsible for creating culinary workshops and presentations.
    • Menu descriptions, allergy charts
    • Staff tastings
  • Labor
    • Maintaining pars
    • Budgeting labor expenditures
    • Managing OT
  • Health & Safety
    • Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through the local health department
    • Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follows and completes schedules as assigned
    • Inspection preparedness
    • Following proper food safety practices in all BOH as well as assisting FOH
      • HACCP Plan & implementation: logs, rigor, etc.
    • Follows facility, department, and Company safety policies and procedures
  • Repair & Maintenance
    • Keeping the kitchen and applicable equipment in working order
    • Placing service calls with Engineering
    • Educating staff of the proper use & care of equipment
    • Following up with Engineering Dept. & vendors about repair status
  • Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends, and holidays. The employee will carry out any other duties as are within the scope, spirit, and purpose of the job as requested by the line manager or Head of Department.
  • The employee will actively follow The Standard policies and will maintain an awareness and observation of Fire and Health and Safety Regulations.

Qualifications & Requirements

Brand Ambassador:

Throughout the hotel we actively seek to employ a unique, diverse, and thoughtful group of people who are committed to delivering our unconventional brand of hospitality while also growing with us:

• They are committed to and fully comprehend the idea of being of service;
• They do not just delight guests, but excite them–by creating unique, unexpected & memorable experiences;
• They are ambitious, vibrant, and social/friendly individuals;
• They genuinely embrace diversity in all forms, interested in having people from all races and gender be their friends;
• They encourage genuine relationships with guests that enable them to not only preempt needs but foresee desires;
• They have personality and depth;
• They have a desire and unyielding appetite for learning & knowledge—being in the know about what is happening in the city and around the world;
• They are creative in areas like music, cinema, art, performance, fashion, design, tech, and business;
• They are engaging, socially adept, and solution-based individuals able to navigate the scene with confidence and ease;
• They can entertain guests in a compassionate, respectful, and meaningful manner;
• They are authentically themselves;
• They want to play a role in constructing a kinder and better world.

Essential:

• Understanding: Ability to read, comprehend, and carry out instructions according to established procedures
• Comprehension: Fluent in the English language
• Organizational Skills: Work efficiently, utilize multi-tasking, and prioritize tasks
• Hygiene and Sanitation: Adherence to uniform, grooming, and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards
• Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings
• Responsibility: Personal comportment in line with Standard, High Line policies, standards, and expectations
• Strong communication, organization, and management skills
• Ability to be initiative and work independently
• Ability to adhere to high levels of confidentiality
• Have an outgoing, upbeat personality and positive attitude
• Handle working in a high-energy and fast-paced environment
• Guest-service oriented
• Have the sincere desire to serve guests

Physical Requirements

• Able to traverse spaces throughout the building as necessary
• Able to work standing for a minimum of 10 hours a day
• Periodical bending, kneeling, and stretching
• Able to pull, push, carry, and lift at least 50 pounds
• Must be able to seize, grasp, turn, and hold objects with hands

Desirable

• Multi-lingual
• Previous experience working in restaurant management
• Knowledge of AVERO, Micros, Birchstreet, Kronos, Costing, Inventory