Sous Chef

The h.wood Group•New York, NY

7d•$75,000 - $90,000•Onsite

About The Position

The h.wood Group is a Los Angeles based lifestyle and hospitality company with establishments and events across the United States and Europe. We are committed to providing a warm, inviting, and uniquely lavish experience for our diverse clientele. Our company is built on integrity, creating the world’s best restaurants, nightlife, and events. The Sous Chef works alongside the head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. This role provides meal quality and consistency by following designated recipes. We are looking for an energetic professional who doesn’t mind wearing multiple hats. This individual should be well-organized, flexible, and enjoy the challenges of working in a fast-paced environment.

Requirements

High school or GED equivalent required
Formal culinary training or associate degree in culinary arts preferred
Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred
Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
Manager Food Handlers Certification
Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

Responsibilities

Leads kitchen team in chef's absence
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Hires and trains new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Assists head chef with menu creation
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing