Sous Chef

Overview:

Coco’s is the restaurant within the members-only club Colette, located on the 37th Floor of the General Motor's Building overlooking Central Park.

We are currently seeking a highly skilled and passionate Sous Chef to join our dynamic team. As a member of our kitchen, you will have the unique opportunity to work alongside our Michelin Star Chef Philippe Orrico. With a commitment to excellence and a focus on French fine dining, you will be learning from his expertise and contributing to the creation of exquisite culinary masterpieces.

Coco's is currently open Monday-Saturday and closed on Sundays. During the summer, we are closed on the weekends except for occasional buy-outs.

Job Responsibilities:

• Coordinating kitchen staff and assisting them as required for preparation and daily services.
• Flexibility to rotate and oversee any section of the kitchen as needed.
• Master and explain all recipes across all sections and stay updated on any recipe or dish changes.
• Collaborating with Chef de Cuisine and/or Executive Chef, Philippe Orrico, to create new culinary dishes regularly.
• Record all recipes in the company system or designated document.
• Ensure that new dishes are properly prepared.
• Create check list for each section.
• Ensure that all check lists are properly done and execute on time by the kitchen team.
• Actively listen to team members and assist in resolving any problems that arise.
• Coordinating and organize kitchen staff schedule including all related kitchen cleaners.
• Ensure an outstanding hygiene environment in ALL areas of the kitchen, fridges, freezer and for our customers.
• Ensure that all information’s in system (Paperchase, Sling…) are implemented in time and accurate.
• Ensure staff grooming in accordance with state law and company requirements.
• Checking all kitchen deliveries, ingredients quality, prices.
• Stocktaking ingredient and placing order as needed.
• Checking everything is properly store in accordance with states rules as well as company policy or Executive Chef instruction.

General Requirements and Experience:

• Minimum of 2 years of progressively responsible culinary management experience in an upscale food and beverage establishment.
• Minimum of 2 years + in Michelin star restaurants as a Sous Chef or above.
• Excellent knife skills and proficiency in all aspects of cooking.
• Demonstrated experience with various cooking methods, ingredients, equipment, and procedures.
• Ability to follow and execute recipes to specified standards.
• Strong ability to think quickly and multitask in a fast-paced environment.
• Exceptional standards for cleanliness, health, and safety.
• Perform opening and closing duties.
• Record all invoices in Paper chase.
• Effective communication and interpersonal skills to foster a productive team environment.
• High standards for cleanliness in workspaces and service areas.
• Adaptability to work in a dynamic and ever-changing environment.
• Capability to work independently and collaboratively as part of a team.
• Strong work ethic and commitment to providing excellent customer service.
• Work effectively under pressure, particularly during service times, while managing stress levels.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.
• Experience managing inventories and stocktaking.
• Must possess NYC Food Handlers certification.