Sous Chef | Central Park Boathouse

ASM Global•New York, NY

3d•$85,000 - $88,000•Onsite

About The Position

The Sous Chef, under the direction of the Executive Chef, will be responsible for effectively supporting all culinary operations, including the oversight of all production, operation, and sanitation aspects of culinary and catering operations throughout the facility. The Central Park Boathouse is a historic building started over 150 years ago as an area to explore and rent rowboats, and over the years it has evolved into a landmark restaurant. This iconic space will continue to hold catered events, restaurant services, and rowboat rentals to its millions of visitors each year.

Requirements

Strong attention to detail.
Able to demonstrate flexibility and quickly adapt to changes.
Ability to be self-motivated and work independently and work well as a team player.
Ability to work in a fast-paced environment.
Minimum one to three (1 - 3) years' experience in a high-volume restaurant setting.
Proven track record in improving kitchen efficiencies, quality, and relative costs.
Must have excellent leadership, financial analysis, team building and communication skills/customer service.
Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
Must be proficient in Microsoft Word, Excel, and PowerPoint.
Must be flexible to work extended hours due to business requirements including nights, weekends, and holidays.
Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.
Travel may be required.
Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training.

Nice To Haves

A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.

Responsibilities

People and product focused hands-on leadership of day-to-day operations of food outlet kitchens as assigned.
Possess a high level of multiple outlet management knowledge and experience including catered events.
Ability and knowledge to receive and inspect, select, and use only the freshest fruits, vegetables, meats, fish, and other food products of the highest standard in the preparation of all menu items.
Assists in monitoring proper receiving, storage, and rotation of food products to comply with Health Department regulations. Including coverage, labeling, dating, and placing items in proper storage containers to ensure products freshness.
Participates in the production of all food items necessary for the operation as directed by Executive Chef and/or management.
Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices.
Works under the direction of the Executive Chef concerning banquets and/or team training.
Practice safe work habits and complete company and venue safety and general compliance training.
Maintain a pleasant and collaborative attitude towards customers, co-workers, and management.
Adheres to the Legends Global and venue company policies.
Complete other duties as assigned by management.
Available non-traditional hours; opening and closing restaurant week days will vary. (Nights, Weekends & Holidays)