Sous Chef

Hard Rock International•New York, NY

41d

About The Position

The Sous Chef is responsible for overseeing food preparation on all shifts for food production in in the kitchen they are assigned ensuring the highest levels of quality food and guest satisfaction. Coordinating with front-of-the-house leadership requiring effective coordination of service to achieve Hard Rock Hotel’s New York food service goals. While also insisting all team members staff members adhere to appropriate food safety/sanitation guidelines, in accordance with local and federal health and safety regulations. This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned. Creates an atmosphere that encourages our guests to think of Hard Rock first when making their choice for both social and business events ; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. Establishes and maintains training and development procedures to ensure superior guest service standards are achieved. Maintains department objectives, standards, guidelines and budget to ensure proper management of department. Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget. Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards. Assists in developing menu changes to ensure variety and food quality. Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements. Assists Chef in other kitchen areas on a relief basis as necessary. Attend and participate in meetings, completing follow-up as assigned. Perform work regularly and predictably. Other duties as assigned

Requirements

4+ years’ experience in working in the kitchens of a 4-5 star rated hotel operation, including 2 years working in a free-standing restaurant kitchen is preferred.
Degree/diploma in Culinary Arts or an equivalent combination of education and experience that provides knowledge, skills, and ability sufficient to successfully perform the duties of the position.
Experience working in a NYC Union environment or similar setting. Specifically, is both proficient in and working with the current edition of NYC CBA / IWA.
Working knowledge of local hospitality industry and culture; work experience in country preferred.
Knowledge of industry trends.
Must obtain and maintain all licenses / certifications per Federal, State, and THE CITY OF New York.
Must successfully pass background check.
Must successfully pass drug screening.
Must be at least twenty-one (21) years of age.
Must be able to work holidays and weekends, as well as flexible shifts.
Pertinent federal, state, and local laws, codes, and regulations.
Standard safety and sanitation practices for food and beverage service.
Food, food product, food preparation, etc.
Standard safety and sanitation practices for food and beverage service.
How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
Complete understanding of kitchen operations.
Demonstrated organizational skills, budgeting experience and full understanding of financials.
High energy with effective and influential people skills.
Positive attitude and the desire to motivate others.
Ability to prioritize and work on several projects simultaneously should pose a challenge without being overwhelming.
Ability to comprehend and use technical or professional language, either written or spoken, to communicate complex ideas.
Strong communication and listening skills and excellent speaking, reading, and writing ability.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees of the organization.
Ability to perform complex quantitative calculations or reasoning.
Ability to perform numerical operations using basic counting, adding, subtracting, multiplying or dividing.
Strong command of software applications, especially Microsoft Office (Word, Excel).
Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy.
Fluency in English: additional languages preferred.
Ability to move throughout the business (standing, walking, kneeling, and bending) for extended periods of time.
Ability to make repeating movements of the arms, hands, and wrists.
Ability to express or exchange ideas verbally and perceive sound by ear.
Ability to obtain impressions through the eyes.
Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms.
Ability to turn or twist body parts in a circular motion.
Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.
Ability to operate potentially hazardous equipment.
Deep understanding of lifestyle hotels and premium dining products and services.
Self-starter with an entrepreneurial spirit and strong organizational skills
Must meet legal requirements for any required licensing.
Ability to travel occasionally.
Ability to work evenings, weekends, holidays, and special events.