Sous Chef

KO EP LLC•New York, NY

72d•Onsite

About The Position

The Sous Chef will assist in managing the line and ensuring the flow of service is efficient and smooth. The Chef will have the opportunity to create and have input on new menu creations. A key responsibility will be mentoring, training and disciplining staff (line cooks, prep cooks, etc.)

Requirements

Minimum one year of experience as an Junior Sous Chef, Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine
Ability to independently complete monthly inventory and daily, weekly, and monthly ordering
Ability to successfully train new hourly culinary team members on each station
A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills
General knife handling, food safety & sanitation knowledge
Excellent communication, organizational, and interpersonal skills
Comfortable working in a fast paced and high energy environment
Ability to remain calm under pressure
A passion for food, exceptional work ethic and dedication
Willing to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the team
Able to work in a standing/walking position for long periods of time

Nice To Haves

2+ years of experience as an Sous Chef at a restaurant comparable in volume and level of cuisine
Ability to successfully train new Sous Chefs on all role responsibilities
Proven ability to run a high volume service, including but not limited to expediting
Proven ability to support all administrative tasks relating to the back of house, including but not limited to facilities maintenance, inventory management, and Health Department checks
A proven track record of dependability and a continuous focus on learning and development

Responsibilities

With support of senior culinary management, monitor and ensure that standard kitchen operating procedures are met
Supervise all culinary team members, assisting management in the training, mentoring, and disciplining of staff
Oversee service, monitoring cooks’ progress and flow of service
Send daily service reports, reservations logs, and hr related processes such as trail paperwork, worker’s comp, and accident reports
Support and manage prep for service; ensure all prep items and recipes are made to standard
Monitor and ensure that company standard kitchen operating procedures are met
Oversee line cook team to ensure all items and recipes are made to standard
Enforce and train food and equipment safety and sanitation amongst all team members
Ensure kitchen equipment is maintained and functions properly; report any facilities issues to senior culinary management
Monitor receiving to ensure all product meets restaurant standards
Work with the Executive Chef and culinary management team on menu creations and daily specials
Support Executive Chef and/or CDC with the inventory, purchasing, and receiving of products
Support staffing needs for BOH open positions; assist in monitoring candidates trailing and training of all BOH