Sous Chef, Goodman's Bar

Saks Fifth Avenue

6d•Onsite

About The Position

The Sous Chef promotes the excellence of Bergdorf Goodman by building a professional team, driving the team to create top-tier food experiences, managing catering and special parties, and overseeing key Restaurant initiatives.

Requirements

4-6 years of relevant experience
Proven track record achieving business results
History of leading, motivating, and coaching teams to achieve objectives
Basic financial acumen
Excellent oral and written communication skills
Strong attention to detail
Excellent interpersonal skills with ability to effectively and tactfully advise, counsel, coach, resolve conflict, and negotiate within all levels of an organization
Thorough knowledge of order of service and proper placement of table settings (e.g., china, glass, flatware), food, and beverage as indicated by the kitchen ticket and the guidebook
Exceptional customer service and problem-solving skills
"Win together" mentality
Basic proficiency with MS Office Product Suite, advanced proficiency preferred
Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds
Associates must be willing to work a flexible schedule

Nice To Haves

4-year degree preferred

Responsibilities

Monitors and documents daily food inventories to minimize food waste, yielding resources to work towards proper food costs
Maintains necessary skills and knowledge of all kitchen roles to fill in for positions as needed
Maintains all Health and Sanitation standards as directed by Neiman Marcus, local and federal Health Departments, and third-party sanitation auditors
Checks each Cook station daily to monitor preparation readiness for service
Oversees maintenance and cleanliness across all dining rooms and kitchens
Oversees adherence to Health and Safety standards in work areas
Drives restaurant to achieve and maintain a 90% score or better on seasonal shop reports and sanitation evaluations
Upkeeps current recipe book daily detailing specials, soups, and daily menu items
Works closely with front of house staff to execute orders and any guest requests
Creates and executes all daily specials and soups by instructing designated kitchen stations on roles
Monitors, organizes, and expedites all plates leaving the kitchen
Maintains current and accurate paperwork from POS reports while monitoring restaurant success compared to the bottom line
Manages inventory amounts, batch invoices, and month-end forecasts
Works with supervisor to order food and supplies in accordance with Corporate Purchasing Contracts
Works closely with supervisor on catering needs of special events
Plans, executes, and / or supports special promotions and events for restaurant
Communicates daily with restaurant management team regarding scheduling, profit and loss reports, upcoming events, and any employee-related concerns
Communicates effectively and daily with all culinary team members and dish crew
Partners with Executive Chef
Provides relevant updates in weekly department manager meeting
Relays relevant news concerning the restaurant to other department managers
Relays pertinent information and updates to restaurant staff