Sous Chef

Compass Group•New York, NY

20d•$75,000 - $85,000

About The Position

We are a private members club.We aim to create an unparalleled dining experience across four distinct venues with exceptional food, innovative beverages, and impeccable service offered from morning through late night.Our spaces are designed for every kind of gathering- from breakfast meetings to solo coffee at the bar, from weekend brunches to lively dinners at communal tables, and winding down with a nightcap in a quiet corner.We combine the familiar and the unexpected with reflection on seasonality and locally sourced ingredients through thoughtfully curated dishes, while being focused of inclusive offerings for all dietary preferences serving a wide and diverse audience Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Nice To Haves

A.S. or equivalent experience
Some progressive culinary/kitchen management experience, depending upon formal degree or training
Catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences helpful
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities
ServSafe certified - highly desirable

Responsibilities

Assists the Executive Chef with managing cost controls and control expenditures for the account
Assists the Executive Chef with planning and creating menus
Produces and execute catering events
Rolls out new culinary programs in conjunction with Company marketing and culinary team