BOH - Tournant Sous Chef (Felice NYC)
About The Position
SA Hospitality Group is seeking a Tournant Sous Chef for Felice NYC. The role travels between Felice NYC locations and supports kitchen service during lunch, afternoon tea, and dinner. The position focuses on dessert and appetizer service, including managing dessert and salad station logistics, maintaining product quality and presentation, creating dessert offerings, and supporting food-cost and sales goals. The Tournant Sous Chef is responsible for staff training and related materials when assigned, accurate product ordering and inventory, proposing dessert menu changes, and ensuring compliance with health department regulations. The role also requires continually developing knowledge of foods, ingredients, and current local trends.
Requirements
- Ability to stand and walk for long periods without sitting.
- Ability to frequently bend and reach.
- Ability to lift up to 50 lbs.
- Continually develop knowledge of foods, ingredients, and current successful local trends.
Responsibilities
- Travel between Felice NYC locations and be available to fill in at any location and shift as needed, with notice.
- Be present in the kitchen during lunch, afternoon tea, and dinner service.
- Communicate last-minute dessert menu changes and unavailable items to the chef, and report dessert- and appetizer-related issues.
- Coordinate with the chef and front-of-house management to introduce and organize tastings of dessert menu changes and daily specials for service staff.
- Manage dessert and salad station logistics, including setup, organization, storage-unit temperatures, recipes, salad-line production, and plating.
- Train staff and create training materials when assigned, including recipes, tastings, and instruction on ingredients and their origins.
- Maintain the quality and presentation of desserts and appetizers.
- Create new dessert offerings, including specials and seasonal menu changes.
- Follow company procedures for accurate product ordering and maintain inventory of ingredients and supplies needed for dessert preparation.
- Develop dessert recipes with the chef's assistance to meet food-cost goals.
- Monitor dessert sales and inform chefs when particular desserts are not selling well.
- Propose dessert menu changes to the chef.
- Ensure compliance with health department rules and regulations.
- Maintain and continually develop knowledge of foods, ingredients, and current local trends.
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
