BOH - Sous Chef (AM Shifts)

SA Hospitality Group•New York, NY

3d•$25 - $27•Onsite

About The Position

The Sous Chef assists the Executive Chef in the daily activities of the kitchen, including menu development, inventory, purchasing of supplies, and cost control. This role is responsible for kitchen logistics when the chef is absent or assisting the chef when present, including scheduling and payroll. The Sous Chef also assists with staff food training and the generation of training materials, such as creating recipes, scheduling tastings, and teaching about ingredients and their origin. They are responsible for maintaining the quality and presentation of food to achieve favorable guest feedback and reviews. This includes preparing dishes, ensuring consistency, and assisting in creating new offerings like specials and seasonal menu changes. The Sous Chef must follow company procedures for food ordering, maintain proper inventory, and assist the chef in keeping food and labor costs aligned with goals. Strong communication with front-of-house management is essential. The role also involves assisting the chef with menu change proposals, costing, ingredient research, and tasting preparations. Keeping culinary and back-of-the-house documentation up to date, attending meetings, checking emails, participating in Avero reporting, and ensuring compliance with health department rules and regulations are also key responsibilities. The Sous Chef must be present in the kitchen during all scheduled meal periods, prepare and cook dishes according to recipes, and communicate menu changes and food-related issues to the front-of-house team in the absence of the chef. They are also responsible for introducing and organizing tastings of menu changes and daily specials for service staff. The Sous Chef is expected to maintain current knowledge of food and ingredients, continually developing this knowledge on their own time and following local trends. The company will assist with educational goals related to work duties.

Requirements

The ability to work as part of a team, and personal cleanliness
Ability to communicate and understand direction in English to ensure safety in the workplace.
Ability to understand, respond, and engage with co-workers, managers, and guests in English.
Very basic food handling, preparation, and cleaning skills are welcomed
Time management and ability to work under pressure to manage high volume of production
Active listening and learning skills
Reading and speaking comprehension skills
Discipline to follow set standards
Ability to lift up to 50lbs

Responsibilities

Responsible for kitchen logistics when chef is absent or assisting chef when he is present (specific examples: scheduling, payroll, menu descriptions)
Assist with staff food training and the generation of the necessary training materials (creating recipes other can follow, scheduling tastings to keep the quality of product consistent, teaching about ingredients and their origin, etc.)
Continually review and manage performance of all culinary staff and share feedback with chef (monitor all cooks and their work, coach when improvements are needed, alert upper management if there are problems, etc.)
Understand, follow and direct others in current safety procedures
Maintain the quality and the presentation of food to achieve favorable guest feedback and reviews on Open Table and other sites including social media, etc.
Assist in and do preparation of the dishes while training others to achieve consistency
Follow each dish presentation as set up by chef and achieve 100% consistency during service
Continually assist in creating of new offerings (specials and seasonal menu changes)
Follow company procedures to ensure proper and accurate food ordering
Maintain proper inventory of food items – make sure we don’t run out, make sure food produce is always fresh, etc.
Assist chef in keeping the food cost and labor cost aligned to given goals
Maintain strong communication with front of the house management at all times
Assist chef with proposals of the menu changes hand in hand with costing, ingredient search and tasting preparations
Assist chef in following procedures when it comes to menu changes (introducing the dishes, creating menu descriptions, organizing tasting for service staff in timely manner, etc.)
Keep all culinary and back of the house documentation up to date including, but not limited to: Job Duties and Opening/Closing Checklists, Food Operations Manual/ Recipe Book, Personnel Forms – such as new hire paperwork, termination form, etc.
Attend all meetings requested by chef or FOH managers
Check company OUTLOOK for all incoming email communication
Participate in Avero reporting / Remain up to date with daily reports
Ensure compliance with all health department rules and regulations to pass the inspections
Be present in the kitchen during the service of all meal periods you are scheduled for: breakfast, lunch, afternoon tea, dinner.
Prepare and cook dishes according to the recipes while following the pace of orders
Communicate last minute menu changes, 86 items efficiently to front of the house team (in the absence of chef)
Communicate all food-related issues to the appropriate to front of the house team (in the absence of chef)
Introduce and organize tasting of all menu changes and daily specials for service staff (to be coordinated with front of the house management team in the absence of chef)
Maintain current knowledge of the world of foods and ingredients.
Continually develop knowledge on own time and follow current successful local trends.