Sous Chef

New York, Hotel.•Mandarin Oriental, NY

5d•Onsite

About The Position

Mandarin Oriental New York is looking for a Sous Chef to join our Culinary team. The Sous Chef is responsible for the culinary offerings in our MO Lounge and In Room Dining. Leading, teaching and correcting employees, under the guidance of the Executive Chef, and Executive Sous Chef, continuously striving to exceed guests' expectations, while working as a team with other Sous Chefs. The Sous Chef reports to the Executive Sous Chef.

Requirements

Minimum of 5 years in the luxury hotel culinary.
Minimum of two years management experience in a high volume or fine dining establishment.
Experience in Union environment coaching union colleagues.
Experience in multi-cultural cuisines.
Ability to work AM and PM.

Responsibilities

Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis.
Assist and help coordinate all menu planning and implementation.
Ensure food standards and presentation are maintained and always improved.
Organize food production in a cost effective and hygienic manner.
Weekly schedule generation for kitchen colleagues.
Assist in recruitment, training, coaching, and corrective actions of all kitchen staff.
Constantly strive to improve operating procedures, find methods of reducing costs without affecting the level of service or product received by the guests.
Maintain and monitor Safe and Sound Procedures.
Develop Standard & Procedures.
Controlling & being accountable to the effort in achieving both Food & Labor Cost Goal.
Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc.
Lead training as it pertains to FLHSS.