Sous Chef

Resorts World NYC•Newburgh, NY

2d•Onsite

About The Position

The Sous Chef works closely with the Chef to foster a cohesive team environment within the kitchen. This role requires a positive presence, serving as a role model and a key member of the management team. The Sous Chef supports all management decisions and presents a united front to the staff. Responsibilities include assisting the Chef in setting appropriate prep levels, managing production, and overseeing the preparation of special items, soups, and intensive menu items. The Sous Chef provides ongoing guidance and direction to line cooks, particularly during large events and private parties. Administrative duties include assisting with scheduling, ordering, new employee orientation and training, and documentation such as employee evaluations, write-ups, new hire packets, and separation notices. A critical aspect of this role is ensuring strict adherence to company standards for food quality, including freshness, proper handling and storage, correct cooking techniques and procedures, taste, portion size, and presentation. The Sous Chef also assists in maintaining high standards of safety, security, and sanitation, and follows up on preventive maintenance, cleaning, and necessary repairs. Enforcement of all Health Department regulations is a daily requirement. This role collaborates with the management team to maximize sales and optimize profits by managing food and labor costs. Other tasks may be assigned as needed. The position requires consistent dedication to guests, vendors, colleagues, and the Company, demonstrating engagement, interest, and productivity. A working knowledge of the marketplace is expected, along with the ability to collaboratively build best practices for the Company's success. The Sous Chef must understand the financial and guest relations impact of their actions and decisions, and exhibit the courage and initiative to present new ideas. Respectful consideration of different viewpoints, situations, and others is essential, with a primary focus on guest satisfaction in all decisions.

Requirements

Knowledge of field concepts, principles, practices and procedures
Able to train and manage a large staff
Strong supervisory and communication skills
Must be able to perform duties of all kitchen positions
Ability to read, analyze, and interpret documents, such as policy and procedure manuals and other related documents.
Ability to respond to common inquiries from other Team Members or guests.
Fluency in English required.
Ability to write detailed instructions and correspondence.
Ability to effectively present information in one-on-one and small group situations.
Ability to compute mathematical calculations.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to decipher various reports and maintains reports upon request with strong decision-making and problem-solving skills.
Ability to work well under pressure and deadlines.

Responsibilities

Works with the Chef to create a cohesive team within the kitchen.
Demonstrates a positive presence within the kitchen and the restaurant as a role model and a member of the management team.
Supports all decisions made by the management team and presents a united front to the staff.
Assists the Chef in setting appropriate prep levels and managing production.
Possesses knowledge of and is able to perform in any line position as needed.
Oversees production of special items, soups and intensive menu items.
Offers guidance and direction to line cooks on a continual basis, in particular in the execution of food for large, private parties.
Assists the Chef in all administrative duties including but not limited to scheduling, ordering, new employee orientation & training and documentation (i.e., employee evaluations, write ups, new hire packets and separation notices).
Ensures the strict adherence to Company standards of quality for food served to include freshness, proper handling & storage, proper use of techniques and cooking procedures, taste, portion size, and presentation.
Assists in maintaining high standards in all areas of safety, security and sanitation.
Follows up on all preventive maintenance, cleaning and necessary repairs.
Enforces all Health Department regulations on a daily basis.
Works with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs.
Performs other tasks as assigned.
Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive.
Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company’s success.
Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations.
Demonstrates the courage and initiative to present new ideas and perspective to create positive results.
Exhibits respectful consideration of viewpoints, situations and others.
Puts the guest at the forefront of every decision.