Assistant Executive Sous Chef

IHMS LLC.•New York, NY

About The Position

We are seeking a talented and passionate Managerial Sous Chef to join our culinary team at The Pierre- A Taj Hotel. In this position you will support the Executive Chef and partner with the culinary team in overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, presentation, and guest satisfaction.

Requirements

Proven experience as a Sous Chef or senior culinary position in a luxury hotel, fine dining restaurant, or similar upscale establishment in a Union environment.
Culinary degree or equivalent certification from a recognized culinary institute preferred.
Strong leadership skills with the ability to motivate and mentor a diverse team of culinary professionals.
Flexibility to work evenings, weekends, and holidays as required to meet operational needs.
Extensive knowledge of kitchen operations, food safety standards, and sanitation practices.
Exceptional organizational and time management skills, with the ability to multitask and prioritize in a fast-paced environment.
Effective communication skills, both verbal and written, with the ability to collaborate effectively with colleagues at all levels.
Ability to maintain a constant, even personality while working with kitchen team with as well as having good people skills.
Able to lift up to 30 pounds regularly and up to 50 pounds occasionally.
Sound knowledge in technical and technology related aspects of running a kitchen (e.g.: Basic Computer skills - MS Office, Recipe programs, Purchasing software; Payroll Software)
Positive attitude, professionalism, and dedication to upholding the reputation and standards of The Pierre Hotel.

Responsibilities

Assist the Executive Chef in planning and directing food preparation and culinary activities
Supervise and train kitchen staff, including sous chefs, prep cooks, and culinary assistants, to ensure consistency and excellence in food preparation.
Maintain safe, secure, and healthy food preparation environment by following and enforcing preparation standards and procedures, complying with sanitation and legal regulations.
Assist in scheduling kitchen staff and managing labor costs to meet operational needs while adhering to budgetary guidelines; meet financial objectives by controlling cost, waste, and inventory controls without sacrificing quality or quantity.
Monitor inventory levels, order supplies, and manage food costs to optimize profitability while maintaining quality standards.
Oversee food plating and presentation to ensure that all dishes meet the hotel's high standards for visual appeal.
Participate in menu tastings, food evaluations, and quality control initiatives to maintain the highest level of culinary excellence.
Foster a positive work environment, promoting teamwork, creativity, and professional development among kitchen staff.
Collaborate with other departments, including banquets, catering, and room service, to ensure seamless coordination and execution of culinary offerings.
Working hands-on to ensure seamless operation of different sections of the kitchen.
Handle customer complaints immediately and communicate complaints, suggestions, compliments to the Executive Chef.