Sous Chef

Garden City Hotel•Garden City, NY

32d•$73,000 - $75,000•Onsite

About The Position

A landmark of gracious hospitality and first-class service on Long Island, New York, the elegant and historic Garden City Hotel welcomes guests into spacious and luxurious guest rooms and suites, and delights with an array of new dining experiences, including Red Salt Room by David Burke. We pride ourselves on our meticulous attention to detail and relentless drive towards success. We are looking for Hospitality Professionals to help us reinforce the standards that historically make us one of the best in the business. We currently have a career opportunity available for an experienced Sous Chef.

Requirements

Culinary Arts degree or certificate in Culinary Arts preferred with 3-4 years experience in meal preparation and planning.
Working knowledge of standard culinary procedures; strong organizational skills and general cooking skills; and the ability to prioritize evolving problems and tasks.
Ability to work cooperatively with staff to provide excellent customer service, and maintain effective working relationships with vendors and contractors.
Must be able to lead and work independently with minimum supervision, sometimes under pressure with tight deadlines and high volume production.
ServSafe Food Protection Manager Certification

Nice To Haves

Culinary Arts degree or certificate in Culinary Arts

Responsibilities

Fully understand kitchen work flow and current system for both BOH (back of house) and FOH (front of house).
Organizes, initiates and follows through on the preparation of lunch and dinner following all recipes to ensure the highest quality, consistency and flavor, making adjustments as needed.
Performs, directs, coordinates and provides general oversight to other staff in all stages of food preparation working to build and maintain a healthy and productive kitchen crew.
Acts as Lead Chef and in charge of all kitchen related duties and responsibilities in the absence of the Executive Chef.
Ensures all ingredients are handled, served, and stored according to established sanitation guidelines and appropriate temperatures.
Responsible for the aesthetic appearance and presentation of final product and culinary displays.
Maintains consistent quality through control of standard cooking procedures.
Ensures proper labeling, storage, rotation, and organization of products and ingredients.
Monitors storage areas to ensure proper temperature and humidity levels.
Sanitizes all kitchen equipment and work areas, including storerooms and coolers.
Implement current Industry Safety and Sanitation Standards Policy.
Successfully complete and maintain ServSafe Food Protection Manager Certification Examination.
Participates in menu writing and researches new recipes as assigned.
Participates in food ordering and inventory control.
Other related kitchen duties as assigned.
Maintain and manage profitable food and labor costs (benchmark to be determined and shown).