Sous chef

IHMS LLC.•New York, NY

20d•$34 - $46•Onsite

About The Position

The Sous Chef at The Pierre New York, A Taj Hotel, provides a hands-on culinary link between the Managerial Sous Chef, the Executive Sous Chef, and their area of responsibility. The role involves leading and training staff and demonstrating strong culinary skills and knowledge. The Sous Chef oversees kitchen culinary operations and staff, including inventories, setup, preparation, food quality, breakdown, and sanitation. They ensure that TAJ Hotel policies, procedures, and recipes are followed consistently and document and communicate variances, exceptions, and maintenance issues to the Managerial Sous Chef and/or Executive Sous Chef. The responsibilities described also include preparing and serving meals for hotel employees in the cafeteria, maintaining the cafeteria kitchen and dining area, communicating menu information and food availability, and supporting special theme and ethnic days. The role requires responding appropriately to hotel emergencies and safety situations and carrying out other tasks or projects assigned by hotel management and staff.

Requirements

High school graduation; apprenticeship experience is preferred.
Culinary school in a 2-to-4-year degree program or equivalent.
Food service sanitation certification.
Reading, writing, and oral proficiency in English.
Strong knowledge of basic cooking techniques.
Basic knowledge of cold food production, including handling and preparing salads, dressings, sandwiches, and hors d’oeuvres.
Basic understanding of the composition, structure, and quality factors of meats, game, poultry, fish, and shellfish.
Ability to roast, broil, braise, sauté, fry, and grill, including breakfast items.
Prior experience using basic computer programs, including Microsoft Office.
Ability to demonstrate a sense of urgency.
Ability to follow standard recipes and convert quantities mathematically.
Ability to taste foods to ensure correct preparation.
Ability to stand and walk, bend, squat, reach forward, lift and carry food items, and perform frequent repetitive stirring and chopping.
Ability to handle boxes of produce weighing 50 pounds and pots of food weighing 25–50 pounds.
Sight and good sensation necessary to prevent burns while cooking.

Nice To Haves

Apprenticeship experience.

Responsibilities

Follow proper payroll and uniform procedures.
Serve fellow employees in a friendly and cheerful manner.
Prepare salads, vegetables, starches, hamburgers, sandwiches, and other items for employee meals.
Maintain the cleanliness of the cafeteria kitchen and dining area, including tables and chairs.
Prepare tea, coffee, and juices, and keep juice and milk dispensers clean.
Review the daily menu and cook appropriate food for hotel staff, ensuring it is ready for service 10 minutes before the scheduled mealtime.
Communicate menu information and food availability to the Executive Chef, Executive Sous Chef, Restaurant Chef, and/or Director of Food Purchasing.
Produce food for special theme and ethnic days.
Perform minor butchering tasks, including fish filleting, meat loaf preparation, carving, and portioning meat products.
Set the hot food line with items picked up from the kitchens.
Restock cafeteria items as needed, including condiments, cereals, ice, napkins, flatware, salt, and pepper.
Complete requisitions for signature, collect them when completed, and put away items in appropriate locations.
Respond appropriately to hotel emergencies and safety situations.
Perform other tasks or projects assigned by hotel management and staff.
Oversee kitchen operations and staff, including inventories, setup, preparation, food quality, breakdown, and sanitation.
Ensure TAJ Hotel policies, procedures, and recipes are followed consistently.
Document and communicate variances, exceptions, and maintenance issues to the Managerial Sous Chef and/or Executive Sous Chef.
Lead and train staff while demonstrating culinary skills and knowledge.