BOH - Sous Chef (AM Shifts)

Saho Hospitality Group•New York, NY

2d•Onsite

About The Position

The Sous Chef assists the Executive Chef in the daily activities of the kitchen, including menu development, inventory, purchasing of supplies, and cost control. This role involves managing kitchen logistics in the absence of the Chef, assisting with staff training, ensuring food quality and presentation, and maintaining administrative and financial records.

Requirements

Ability to work as part of a team.
Personal cleanliness.
Ability to communicate and understand direction in English to ensure safety in the workplace.
Ability to understand, respond, and engage with co-workers, managers, and guests in English.
Very basic food handling, preparation, and cleaning skills.
Time management and ability to work under pressure to manage high volume of production.
Active listening and learning skills.
Reading and speaking comprehension skills.
Discipline to follow set standards.
Ability to lift up to 50lbs.

Nice To Haves

Assisting chef with proposals of the menu changes hand in hand with costing, ingredient search and tasting preparations
Assisting chef in following procedures when it comes to menu changes (introducing the dishes, creating menu descriptions, organizing tasting for service staff in timely manner, etc.)
Keep all culinary and back of the house documentation up to date including, but not limited to: Job Duties and Opening/Closing Checklists Food Operations Manual/ Recipe Book Personnel Forms – such as new hire paperwork, termination form, etc. (please ask office for instructions if needed)
Attend all meetings requested by chef or FOH managers
Check company OUTLOOK for all incoming email communication
Participate in Avero reporting / Remain up to date with daily reports
Ensure compliance with all health department rules and regulations to pass the inspections
Be present in the kitchen during the service of all meal periods you are scheduled for: breakfast, lunch, afternoon tea, dinner.
Prepare and cook dishes according to the recipes while following the pace of orders
Communicate last minute menu changes, 86 items efficiently to front of the house team (in the absence of chef)
Communicate all food-related issues to the appropriate to front of the house team (in the absence of chef)
Introduce and organize tasting of all menu changes and daily specials for service staff (to be coordinated with front of the house management team in the absence of chef)
It is understood that as the Sous Chef you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends. G&D Restaurant Associates Company will assist in any way possible with any educational goals that relate to your work duties and responsibilities

Responsibilities

Manage kitchen logistics when the chef is absent or assist the chef when present, including scheduling and payroll.
Assist with staff food training and the generation of training materials, such as creating recipes, scheduling tastings, and teaching about ingredients.
Review and manage the performance of all culinary staff, providing feedback to the chef.
Ensure adherence to current safety procedures.
Maintain the quality and presentation of food to achieve favorable guest feedback.
Assist in and perform preparation of dishes while training others to achieve consistency.
Follow dish presentation standards set by the chef and achieve 100% consistency during service.
Assist in creating new offerings, including specials and seasonal menu changes.
Follow company procedures for accurate food ordering.
Maintain proper inventory of food items, ensuring availability and freshness.
Assist the chef in keeping food cost and labor cost aligned with goals.
Maintain strong communication with front-of-house management.
Assist the chef with menu change proposals, including costing, ingredient research, and tasting preparations.
Assist the chef in following procedures for menu changes, such as introducing dishes and creating menu descriptions.
Keep all culinary and back-of-house documentation up to date, including Job Duties, Opening/Closing Checklists, Food Operations Manual/Recipe Book, and Personnel Forms.
Attend all meetings requested by the chef or FOH managers.
Check company OUTLOOK for email communication.
Participate in Avero reporting and remain up to date with daily reports.
Ensure compliance with all health department rules and regulations.
Be present in the kitchen during all scheduled meal periods (breakfast, lunch, afternoon tea, dinner).
Prepare and cook dishes according to recipes and the pace of orders.
Communicate last-minute menu changes and 86 items to the front-of-house team in the absence of the chef.
Communicate all food-related issues to the front-of-house team in the absence of the chef.
Introduce and organize tastings of all menu changes and daily specials for service staff in coordination with FOH management in the absence of the chef.
Maintain current knowledge of the world of foods and ingredients.
Continually develop knowledge on own time and follow current successful local trends.