Executive Sous Chef

The Standard, High Line•York, NY

11d•Onsite

About The Position

The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit, and a true creative attitude. It is a destination layered with events and amusements that leave you with an uplifted feeling. The Standard's irreverent and playful sensibility,bined with a careful consideration of design, detail and service, have established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-Standard-ness. Mission Statement To create experience by embracing and empowering a diverse collective of team members, collaborators, and guests, who choose to call The Standard home. Our Purpose The Standard'smitment is to being an anchor for each neighbourhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways. Our promise is to ensure that a stay is an experience and that a memory means making friends and having stories to tell. To understand why it exists, is to understand that The Standard, is a platform for people to meet, to engage, to learn, to dine, to sleep, to dance, to hideaway, to make believe and to do so whilst being yourself and having fun doing it. We think of ourselves as a stage, not just a hotel. Here, you can be whomever you like, even if for just a night. Here, you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologeticallyfortable with disrupting expectations. It's WHO WE ARE! #StandardFamily

Requirements

Understanding: Ability to read,prehend and carry out instructions according to established procedures
Comprehension: Fluent in the English language
Organizational Skills: Work efficiently, utilize multi-tasking, and prioritize tasks
Hygiene and Sanitation: Adnce to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards
Punctuality: Adnce to posted schedule and arrival time and attendance at mandatory meetings
Responsibility: Personalportment in line with Standard, High Line policies, standards, and expectations
Strongmunication,anization, and management skills
Ability to be initiative and work independently
Ability to ad to high levels of confidentiality
Have an outgoing, upbeat personality and positive attitude
Handle working in a high-energy and fast-paced environment
Guest-service oriented
Have the sincere desire to serve guest

Nice To Haves

Multi-lingual
Prior work experience in a related area
College degree or certificate in Culianry Arts
Knowledge of AVERO, Micros, Birchstreet, Kronos, Costing, Inventory

Responsibilities

Establish the day's priorities and assign production and prep task to staff to execute.
Review banquet function sheets and make note of any changes; post function sheets for the next 7 days
Meet with the Executive Steward to review equipment needs, banquet plate up assistance needs, cleaning schedule/project status, health/safety and sanitation follow up.
Ensure that staff reports to work as scheduled; document any late or absent employees
Coordinate breaks for staff
Assist Catering department with developing special menus for functions; meet with clients as requested.
Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings
Tests cooked foods by tasting and smelling them
Assist Exec. Chef, SHL in sourcing, pricing and creating relationships for all culinary products.
Recipe & costing documentation
Competitive Analysis
Drive strategic sourcing initiatives to increase food quality and consistency and decrease cost.
Tightly manage recipes, ingredients, and processes to control for allergies.
Invoiceanization & “life cycle”
Provide costing information
Managing vendor relationships
Sales analysis & Avero usage
Waste awareness & utilization
Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Spending within budget constraints
Product cross utilization
Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based onpany and Board of Health standards
Hiring
Team with Director of Culinary, Executive Chef, & HR for all salaried kitchen employee hires
Supervision
Team with Director of F&B and HR for any/all discipline, training and “coach counsel” opportunities
Monitoring efficiency, productivity and work flow
Scheduling
Flexing staffing to seasonal trends and scaling labor to revenue
Provides oversight to the development of training tools for program implementation. Should include key materials to include manuals, planning diagrams, plating specifications and associated flow diagrams. Also responsible for creating culinary workshops and presentations.
Menu descriptions, allergy charts
Staff tastings
Maintaining pars
Budgeting labor expenditures
Managing OT
Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through the local health department
Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follows andpletes schedules as assigned
Inspection preparedness
Following proper food safety practices in all of BOH as well as assist FOH
HACCP Plan & implementation: logs, rigor, etc.
Follows facility, department, and Company safety policies and procedures
Keeping the kitchen and applicable equipment in working order
Placing service calls with Engineering
Educating staff of the proper use & care of equipment
Following up with Engineering Dept. & vendors about repair status