Sous Chef

ABOUT THE ROLE

We’re looking for a Sous Chef to join the team! As a Sous Chef, you will serve as the second-in-command to the Executive Chef. You will be responsible for the day-to-day culinary operations in the kitchen. This includes planning menus, training new staff, back office assistance and recording inventory. Along with the Executive Chef, you will play a key role as the Sous Chef to ensure the quality of food, presentation and customer satisfaction.

Essential Duties:

• Assist the Head Chef in menu planning and development.
• Oversee food preparation to ensure quality, presentation, and flavor standards are met to the standard set.
• Prepare food for service (e.g.: chopping vegetables, butchering meat, or preparing sauces, etc.).
• Follow recipes, portion controls, and presentation specifications as set by the Chef.
• Oversee cleanliness and the standards of the DOH.
• Supervise and coordinate activities related to food preparation, kitchen, and storage areas.
• Assist in creating and developing new menu options based on seasonal changes and guest demand.

Specific Requirements of the Role:

• Train kitchen staff and assess employee performance.
• Inform front-of-house personnel of menu changes, specials, and shortages.
• Make sure kitchen operation procedures and hygiene complies with food safety standards and regulations.
• Monitor food and labor costs and take corrective action as necessary.
• Document, investigate, escalate, and resolve employee or guest incidents.
• Manage the kitchen team in the executive chef’s absence.
• Perform additional duties as assigned.
• Able to work with commercial kitchen equipment and utilities.
• Able to exert well-paced mobility for most of the day, including standing, walking, bending, and squatting.
• Able to walk, including moving and shaking pans, and ladders, standing to a significant degree, kneeling, reaching, bending, handling machinery, lifting, feeling, talking, hearing, and see.
• Able to stand for long periods of time or for the duration of a shift.

Qualifications

• 2-3 years of experience as a Sous chef or equivalent.
• Culinary arts degree or equivalent certification preferred.
• Knowledge of food preparation and storage, as well as food safety and sanitation practices. Will be required to have a NYC food handlers’ card and certification.
• Able to work under pressure and maintain a positive attitude.
• Highest standards for respect of self and staff is a must.
• Working knowledge of Microsoft Office, including Excel and Outlook.