Sous Chef

The Yale Club of New York City•New York, NY

1d•$80,000 - $85,000•Onsite

About The Position

The Sous Chef supervises a team of Cooks and Kitchen Stewards in the preparation and execution of food service in all A la Carte dining rooms, banquet areas and employee dining, including proper storage of equipment, food, and supplies.

Requirements

Exceptional cooking skills.
Ability to effectively manage the kitchen staff, motivate them, and assign duties fairly.
Familiarity with the best practices in the hotel and catering services industry.
Knowledge of health and safety standards.
Proficiency in Microsoft Office, Point of Sale, and restaurant management software.
Ability to multitask and work quickly under pressure.
Advanced verbal and written communication skills.
Attention to detail and organizational skills.
Ability to stand and walk for extended periods (up to 8 hours or more).
Capable of frequently lifting and/or moving up to 30 pounds, and occasionally lifting/moving items up to 50 pounds.
Reaching, bending, and stooping frequently to fulfill duties.
Ability to work in a fast-paced, high-temperature environment, with frequent exposure to heat, steam, and kitchen equipment.
Must have strong hand-eye coordination and manual dexterity to handle dishes, trays, and sharp utensils efficiently.
Ability to communicate clearly and loudly in a noisy kitchen environment.
Must be able to respond quickly to requests and move swiftly through tight spaces.
Ability to handle repetitive tasks and work under pressure during peak hours.
Culinary degree or a combination of education and experience.
At least four years’ experience as a Sous Chef/Chef is required.
Previous experience managing a kitchen is required.
The Sanitation certificate for New York City is required.

Nice To Haves

Certifications from established culinary programs or organizations a plus.
Previous experience managing a union team is highly preferred.
Previous experience with purchasing, receiving and inventory controls a plus.

Responsibilities

Supervise pre-meal preparations and planning each day for a la carte and banquet all-day services for all outlets.
Present specials and new menu items to front of house and culinary teams as needed.
Manage and supervise a la carte breakfast, lunch, and dinner food lines, including all food preparation and presentation, control waste, cleanliness, and closing breakdown SOP’s.
Manage meat requisitions daily against sales.
Manage employee cafeteria and assist in menu items purchasing and weekly menu preparation.
Preparing meals and food to meet the specifications of guests in a timely manner.
Ensuring proper food temperatures when cooking and storage properly afterward.
Keeping the workstation and kitchen equipment clean, organized and sanitized.
Properly measuring kitchen ingredients and food portions.
Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements.
Using kitchen knives and equipment such as grills, ovens, slicers, sous vide, pasta machines, steamers, and warmers in food preparation etc.
Be creative with culinary skills and possess the ability to train and mentor a team.
Assist with the development of banquets, a la carte menus, weekly specials, and seasonal menu changes.
Create recipes, plate presentations, and station responsibility utilizing purchasing software.
Monitor and participate in closing procedures for outlets and banquets including meat counts, dirty pots and pans removed, wipe down of kitchen lines, etc.
Assist all culinary and stewarding teams to close service.
After the team leaves, do a second walk-through of the space to ensure all ovens are off and the line is in good condition.
Supervise banquet cooks and stewards during preparation and service for activities and banquet events.
Ensure closing procedures are followed daily.
Hold staff accountable.
Coordinate and schedule banquet and a la carte Culinary and Stewarding staff.
Attend kitchen supervisor meetings, BEO and Private Events planning, staff meetings, and all training sessions.
Supervise and assist with banquet buffet preparation and room set-up.
Create and execute all wine dinners and special events.
Coordinate with the purchasing team and prepare daily market sheets for food purchases.
Review fresh products daily and place orders using POs.
Assist in managing food costs at or below budget.
Participate in identifying, interviewing, and hiring staff.
Work holidays, nights, and weekends, covering shifts in Chef’s absence.
Manage labor costs at or below budget providing explanations for any overages.
Oversee employee dining, and create and monitor menus and quality.
Utilize by-products to make healthy meals.