Sous Chef

Arlo Williamsburg•New York, NY

5d•$70,000 - $75,000•Onsite

About The Position

Arlo Hotels, an independent lifestyle hotel, is actively seeking a dynamic Sous Chef. This role is crucial in the kitchen, requiring extensive knowledge of all menu dishes. The Sous Chef will coordinate culinary teams, ensuring cooks meet the Chef's standards for cleanliness, punctuality, food quality, and standard operating procedures.

Requirements

10+ years of cooking experience in a high-volume restaurant or hotel kitchen.
2 years of management experience.
Proficient in the English language (both speaking and writing).
Ability to lift 50 lbs.
Ability to stay on feet for 8+ hours.
Great knife skills in all butchery and knife cuts of any kind.
Extensive knowledge in all aspects of a professional kitchen.
Extensive knowledge of the NYC Department of Health’s codes and regulations.
NYC Serv Safe certificate.

Responsibilities

Work every station on the line and adhere to the same standards as line cooks.
Oversee Department of Health and temperature checklists three times daily.
Oversee and drive workgroup production and/or service.
Interview candidates for their workgroup along with the Executive Sous Chef.
Evaluate candidates during kitchen trials.
Train the workgroup.
Verify all employees adhere to timekeeping standards.
Organize all prop lists for the workgroup.
Maintain an inventory.
Monitor and correct schedules if overtime is approaching for the workgroup.
Assist the chef in biannual employee evaluations for the workgroup.
Execute events during their service.
Review equipment issues and record in the maintenance log.
Expedite the workgroup's service.
Work with the Executive Sous Chef to create new menu items to present to the Executive Chef.
Monitor and update all Department of Health and temperature logs.
Complete daily walk-throughs to verify all health department best practices are followed and all items are to temperature.
Complete daily line checks prior to service to verify all recipes are to standard and all stations are properly stocked by the workgroup.
Maintain an up-to-date Food Handler's permit.
Uphold all People Services best practices as it pertains to coaching, counseling, disciplinary actions, hiring, and terminations.
Follow and ensure compliance of all Commune policies and standard operating procedures as outlined in the Employee Handbook.
Act as an ambassador to Commune Culture.