Sous Chef

Sous Chef Job Description

The Whitby Hotel, (which received three Michelin Keys), midtown's busy and highly rated restaurant, is looking for an energetic, dedicated, and passionate Sous Chef to help lead an equally dedicated and passionate team of professionals. As a ‘hands-on’ sous chef, your role would be to help run the daily kitchen operations (breakfast/lunch/dinner) and maintain the safe, respectful, and professional environment that we have created. Small production farms, locally sourced products, and modern French techniques spearhead the cuisine served at this restaurant.

A well-rounded applicant with a firm understanding of cuisine is needed to balance leading a team of professionals while having a working knowledge of computer programs such as Word and Excel. The ability to pivot from one skill set to another is a skill set in itself. One minute you could be at the pass calling tickets, then helping to prep a party, and then pivot to pick up the clipboard and do some ordering. All jobs are important and must be prioritized accordingly.

Your ability, knowledge, and temperament ensure that you will always have a good day and remain focused on the job at all times, regardless of the pitfalls and stress that the job regularly presents.

One must have a mature head on their shoulders.

What you need:

• You must already have experience being a sous chef or a senior sous chef in a large, fast-paced kitchen
• You can ensure that your team delivers exceptional food quality through every dish served
• You must be a leader and not a manager. You do not raise your voice or use profanity to be heard
• You are passionate about people, and you care about your team, the guests, and creating a positive place to be
• You must know how to train, support, and develop your team to help them be the best version of themselves
• You know how to support your head chef and the Front of House managers
• You must have a working knowledge of controlling cost, spotting opportunities, and proactively dealing with these to maximize profitability
• You must have a Health Department protection certificate and a thorough knowledge of health and safety standards

What we offer:

• A realistic salary with paid time off for vacation, personal, sick, and holidays
• A schedule that has two days off together and does not change week-to-week (According to business needs)
• Health insurance, Dental insurance, and Vision insurance with fantastic co-pays
• A fantastic training program with transferable skills
• A free meal on every shift
• Amazing staff parties
• Clean chef whites on every shift
• Loads of opportunities for growth and progression company-wide

Pay rate:

• Salary $70K-$80K

Shift:

• Days/Evenings/Mornings/Nights/Holidays
• 10 hours a day minimum

Weekly day range:

• Five days a week with weekends included

Experience:

• Fine Dining: 2 years (Preferred)
• High-Volume: 1 year (Preferred)
• Sous Chef: 2 years (Preferred)
• Culinary: 5 years (Preferred)