Sous Chef - Rabble HK

Carver Road Hospitality•New York, NY

3d•$65,000 - $70,000

About The Position

This highly anticipated concept will feature culinary leadership by Daniel Ontiveros, mixology by Francesco Lafranconi, and a premium, immersive design by Rockwell Group led by David Rockwell. We are now hiring Front of House and Back of House professionals to join a restaurant built on craft, hospitality, and excellence. Carver Road Hospitality invests in, develops, and operates award-winning restaurants, lounges, and lifestyle experiences across New York City, Las Vegas, Salt Lake City, Boston, and beyond. Known for elevating standards and creating unforgettable guest moments, we offer meaningful growth opportunities within a forward-thinking hospitality company. Join our team as we open this exciting new Modern American Steakhouse. Now accepting applications for all FOH and BOH positions. Let’s create something extraordinary together. Position Summary As the Sous Chef, you will help the Executive Chef manage the daily operations of the kitchen, including food preparation, quality control, inventory management, and equipment maintenance. This role requires strong leadership, experience in high-volume cooking, and a commitment to excellence in food quality and safety.

Requirements

Some college and/or advanced training in food and beverage management plus 3 years of related experience, including supervisory experience; or an equivalent combination of education and experience.
NYC Food Protection certificate, or willingness to obtain.
Must have advanced knowledge of food service regulations.
Must be organized, skilled with time management, and efficient in hot and cold line production.
Must be able to stand for 8+ hours per shift in an environment with extreme temperatures.
Skilled with the use of hand tools or machines needed for the position.
Able to lift, carry, or pull objects that may be heavy.
Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

Responsibilities

Maintain professional appearance standards as directed in the Employee Handbook.
Maintain the kitchen in a clean and organized manner to follow all DOH guidelines.
Possesses In depth knowledge of all recipes and execution.
Handle all dietary restrictions and modifications.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members.
Educate and train all team members in compliance with federal, state, and local laws and safety regulations.
Monitor budget and control expenses with a focus on food, supplies, and labor costs.
Check the quality of raw and cooked food products to ensure that standards are met.
Perform all duties of kitchen managers and employees as necessary.
Achieve and maintain Company and brand standards for quality and guest satisfaction.
Ensure security and proper storage of food and beverage products, inventory and equipment. and replenish supplies in a timely and efficient manner while minimizing waste.
Protects establishment, guests, and employees by adhering to and overseeing that the Department of Health and Company sanitation standards are followed.
Attend and participate in any training sessions, departmental meetings, and daily pre-service meetings.