Sous Chef (Paris Cafe)

Retail and Dining Positions • Jamaica, NY

1d

About The Position

The Sous Chef supports culinary operations at the Paris Cafe, providing leadership to culinary team members and kitchen managers. The role works with prepared-food vendors to develop products and strategic partnerships, negotiate commercial terms, and coordinate promotional support. It also contributes to culinary planning, product launches, quality assurance, kitchen efficiency, restaurant openings and renovations, and team training and development.

Requirements

• Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
• Obtain and maintain a current ServSafe Food Manager’s Certification within six months of hire or promotion.
• Ability to work various shifts in a team-oriented, year-round (7/365) environment.
• Excellent customer service skills and effective communication ability.
• Self-starter with the ability to prioritize and handle multiple tasks simultaneously.
• Ability to lift at least 25 pounds and perform essential duties involving standing, bending, reaching, climbing a ladder, and walking long distances.
• Ability to stand for long periods and work in environments with varying temperatures.

Responsibilities

• Build cooperative relationships with national and local prepared-food vendors and develop strategic alliances focused on innovation and product development.
• Negotiate pricing, vendor programs, delivery, and payment terms for prepared-food products.
• Facilitate mutually beneficial agreements for promotional opportunities and support.
• Bring new products, innovations, and points of difference to market.
• Conduct regular quality-assurance tastings and evaluations to verify recipe adherence, food quality, and consistency.
• Launch or expand successful prepared-food product lines and implement exit strategies for unproductive merchandise.
• Complete required reports, logs, culinary audits, and reviews in a timely manner.
• Lead, contribute to, and execute portions of the division’s culinary strategic plan.
• Launch line reviews to support customer and seasonal expectations.
• Use fact-based decision-making to drive growth and profitability.
• Assist with kitchen schematic design and recommend adjacencies that improve space efficiency.
• Orient new cooks to their assigned areas, core culinary standards, and established food programs.
• Support new restaurant openings and renovations.
• Provide leadership to culinary team members and kitchen managers.
• Assist with training, coaching, and development of culinary team members.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed