Sous Chef

The Standard, High Line•York, NY

35d

About The Position

The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit, and a true creative attitude. A destination layered with events and amusements that leave you with an uplifted feeling. The Standard's irreverent and playful sensibility,bined with careful consideration of design, detail, and service, has established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-Standard-ness. Mission Statement To create experience by embracing and empowering team members, collaborators, and guests, who choose to call The Standard home. Our Purpose The Standard'smitment is to be an anchor for each neighborhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways. Our promise is to ensure that a stay is an experience and that memory means making friends and having stories to tell. To understand why it exists is to understand that The Standard, is a platform for people to meet, to engage, to learn, to dine, to sleep, to dance, hideaway, make-believe, and do so whilst being yourself and having fun doing it. We think of ourselves as a stage, not just a hotel. Here, you can be whomever you like, even if for just a night. Here, you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologeticallyfortable with disrupting expectations. It's WHO WE ARE! #StandardFamily Job Purpose: Assist Executive Sous Chef in daily operations, including mentoring and coaching, expediting, ordering, inventory, butchering,anizing, and maintaining a clean, sanitary, and tidy kitchen.

Requirements

Minimum of 2 years of cooking experience preferred
Experience in a hotel or restaurant preferred
Maintain high standards of personal appearance and grooming
A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team's work
Good oral and writtenmunication skills in English, second language is a plus
Detail oriented, good prioritization and follow up skills
Basic understanding of Health and Safety, Food Hygiene and Employment Legislation, and demonstrated knife skills and safe food handling practices preferred.
Open availability and flexibility to work according to the needs of the business
SERV Safe or equivalent certification preferred
High School Diploma or equivalent

Nice To Haves

Culinary arts or a related field education or experience preferred

Responsibilities

Cooks food of high quality according to standard recipes.
Manages multiple cold and hot stations
Assists with the preparation, presentation, decoration and storage of all food items.
Prepares in advance food, beverage, material and equipment needed for the service
Have a thorough knowledge of menus, ingredients, out of stock items and current specials in all applicable venues
Perform opening and closing duties according to established side work checklist
Works in a clean in ananized manner keeping assigned stations and service areas maintained during shifts
Assists other team members as needed, both with and without the direction of management
Maintains positive and effectivemunication with team members and managers regarding all relevant information, special considerations and/or concerns pertaining to our members
Re-stocks items and supplies as needed and alerts management of shortages
Communicates health and/or safety concerns/violations immediately to the management
Attends all informational meetings
Understand all policies, procedures, standards, specifications, guidelines and training programs
Assume 100% responsibility for the quality of food cooked
Assists in providing training opportunities for team new members.
Performs all other related duties as assigned
Assist in the investigation of memberplaints regarding food quality and service