Executive Sous Chef - Carversteak NY

Carver Road Hospitality•New York, NY

1d•Onsite

About The Position

This highly anticipated concept will feature culinary leadership by Daniel Ontiveros, mixology by Francesco Lafranconi, and a premium, immersive design by Rockwell Group led by David Rockwell. We are now hiring Front of House and Back of House professionals to join a restaurant built on craft, hospitality, and excellence. Carver Road Hospitality invests in, develops, and operates award-winning restaurants, lounges, and lifestyle experiences across New York City, Las Vegas, Salt Lake City, Boston, and beyond. Known for elevating standards and creating unforgettable guest moments, we offer meaningful growth opportunities within a forward-thinking hospitality company. Join our team as we open this exciting new Modern American Steakhouse. Now accepting applications for all FOH and BOH positions. Let’s create something extraordinary together.

Requirements

At least 5 years previous experience as a Sous Chef in a medium/high volume restaurant.
Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required.
Current Massachusetts Food Handler Card.
Can illustrate consultative skills and ability to work cross-functionally.
Exhibits excellent verbal and written communication skills.
Conversational fluency in Spanish.
Strong menu planning and demonstrated financial acumen with P&L statements, and labor models.
Excellent organizational skills, problem-solving skills, and time management ability.
Demonstrates strong problem-solving skills through the ability to diagnose and develop recommended solutions.
Computer proficient to include Microsoft word and Excel.
Takes appropriate actions to maintain and/or repair all BOH equipment to ensure staff safety.

Responsibilities

Directly supports the Corporate Chef in all aspects of BOH operations.
Oversees kitchen operations to ensure safety, quality, recipe accuracy and financial profitability.
Responsible for the scheduling, training, access, and professional development of all kitchen employees.
Responsible for the safety and success of the kitchen when the Corporate Chef is away.
Displays an in-depth knowledge of assigned recipes and actively shares new culinary knowledge.
Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
Conducts decision-making process for interviewing, hiring, and training new applicants.
Responsible for all kitchen job performance reviews.
Coaches and develops heart-of-house employees by setting clear guidelines and expectations.
Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
Ensures all employees are compliant with all BOH standards and procedures.
Portrays a positive and professional attitude and appearance.
Understands the policies and procedures of the organization and adheres to the Company standards outlined in the company Handbook.
Complete all required Jolt checklists.
Works with safety as a priority and follows department and company safety standards.
Maintains relevant knowledge of industry through continuing education and training.
Attend and participate in any training sessions, departmental meetings, and daily pre-service meetings.
Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA.
All other duties as assigned.