Sous Chef

Zero Bond NY•New York, NY

8d•$75,000 - $85,000•Onsite

About The Position

Works alongside the Executive culinary team to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Requirements

High school diploma or equivalent
3+ years experience in a related position
Strong knowledge of NYS sanitation regulations
Ability to work independently with minimum supervisor
Ability to communicate effectively both written and verbal
Individual must possess a good work history and stability
Excellent cooking skills
Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations
Has the ability to taste all foods to assure correct preparation
Product cost and quality conscious

Responsibilities

Leads kitchen team in the Executive Chef 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 minimizes 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 Executive 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
Ensures the efficient operation of food production of areas he/she is put in charge of by the Executive Chef
Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management
Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once
Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard
Produces and maintains the highest food quality and controls for all food products served in all areas
Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness
Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed
Checks all food outlets and food displays for creativity, quality, cleanliness and food safety
Assures timely set up, schedules well trained cooks in all areas in proper uniform
Ensure teamwork and proper communication with the front of house staff
Ensure that guest and members requests are accommodated when and where possible
Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered
Delegate daily tasks to staff to ensure smooth operation and service
Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef
Ability to do staff schedule, payroll, and other administrative tasks as required
Performs other duties as assigned by supervisor/manager