Job Opportunity: Sous Chef (Poughkeepsie, Shadows on the Hudson)

Where the Best Go. Where the Best Grow.

Sous Chef (Poughkeepsie, Shadows on the Hudson)

Shadows on the Hudson is an award winning waterfront restaurant located in Poughkeepsie, NY. Our building is perched on a cliff 40 feet above the Hudson River and just 50 feet from its eastern bank. With creative cuisine, exceptional service, and unmatched Hudson River views, Shadows on the Hudson is the best choice for your next special event.
The Sous Chef is the adjunct manager supporting the Executive Chef at Shadows on the Hudson. This Chef is primarily a production chef that will take on managerial responsibilities, especially in the realm of employee training, as assigned by the Executive Chef. Expected to follow all policies and guidelines of Bonura Hospitality to ensure customer satisfaction, reduce waste and spoilage, and drive profit.

Essential Job Functions:

» capability to interview and hire new staff when necessary

»Assist in the training of back of the house staff members

»Conduct performance appraisals, coach and counsel, document disciplinary action, and motivate back of the house staff

»Work to resolve any disputes among staff, record any intra-employee incidents, take appropriate corrective action, and suggest termination when needed

»Supervise staff’s portion control and preparation quantities to minimize waste

»Foster a healthy working environment located on mutual respect, camaraderie, accountably and merit located compensates

»Food preparation, production, and plating

»Ensure Occupational Safety and Health Act, local health and safety codes, SLA, and company safety and security policy are met and consistently followed

»Ensure maintenance of kitchen equipment and maintain a log of temps and any maintenance issues

»Ensure food quality and 100% customer satisfaction

»Organization of all food areas and coordinate inventory with Executive Chefs

»Support General Manager and ownership in controlling Profit & Loss by following purchasing and inventory procedures, managing food and labor costs, and limiting waste

»Maintain professional restaurant image, including cleanliness of all kitchen and storage areas , proper uniforms, and appearance standards

»Other tasks as assigned by the Executive Chef.

Physical Requirements of the Sous Chef Position:

»Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or greater for periods of 30 minutes or more.

»Move 50 lbs. distances of up to 100 ft.

»Understand and respond to employee and guest verbal requests and visual cues in a loud and extremely busy environment.

»Repetitive motions of the hands and wrists.

Education General Requirements:

»A high school diploma is required and an associates/bachelor’s degree in Culinary Arts is preferred but may not be necessary with the right level of practice.

»Must be 18 years of age or older