Sous Chef

MSG Entertainment Holdings, LLC•New York, NY

9d•$83,000 - $115,000•Onsite

About The Position

Madison Square Garden is searching for a creative and motivated Sous Chef to join our talented culinary staff. In this position, you will act as the Chef of an area or department. You will be following and enforcing our Executive Chef’s requirements and guidelines. Our ideal candidate is a creative professional proficient in food quality, menu development and execution, leading and organizing a kitchen team. Your duties will include recruiting new employees, responding to guest issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, processes, and ordering.

Requirements

Bachelor’s degree in Culinary Science or relevant field.
A minimum of 2 years' experience in a similar role.
Strong knowledge of cooking methods, kitchen equipment, and best practices.
NYC DOH Certificate required
Good understanding of MS Office and restaurant software programs.
Teamwork-oriented with outstanding leadership abilities.
Excellent organizational, communication, and interpersonal skills.
Must be adaptable and flexible to any possible schedule changes and or kitchen needs.
The ability to perform physical requirements of the position (lift-up to 50 lbs.).
The willingness to roll up your sleeves and pitch in whenever necessary.

Nice To Haves

Experience in the catering world.
Familiarity of working within a union environment a plus

Responsibilities

Develop new menu options based on seasonal changes and customer demand.
Assist with the preparation and planning of meal designs.
Ensure that kitchen activities operate in a timely manner.
Resolve customer problems and concerns personally.
Sets excellent customer service and work examples
Monitor and record inventory, and if necessary, order new supplies.
Provide support and leadership to kitchen employees with various tasks including line cooking, food preparation, and dish plating.
Recruit and train new kitchen employees to meet restaurant and kitchen standards.
Create schedules for kitchen employees and evaluate their performance.
Adhere to and implement sanitation regulations and safety regulations.
Manage the kitchen team and staffing levels.
Attend in-house event related meetings and relays immediate changes with other departments.
Place food and supply orders as needed for events.