Executive Sous Chef

Description

Summary 

190 Seat Mediterranean Restaurant on Bryant Park in NYC is looking for its Executive Sous Chef to complete its culinary team!

The executive sous chef will assist Executive Chef in handling all aspects of the kitchen operation to maintain and develop the high quality of food. All duties are to be performed in accordance with Executive Chef’s standards within company policies, practices, and procedures. 

Responsibilities

. Supervises with Executive Chef and coordinates all activities and personnel concerning food preparation, kitchen, and storage areas.

. Supervises with Executive Chef all personnel to ensure cleanliness of the kitchen, equipment, and food safety.

. Samples, smells, and observes food to ensure conformance to Heritage Grand Bakery recipes and standards.

. Maintains food quality control. Ensures proper food rotation, which will eliminate spoilage and waste. 

. Maintains hygiene level required by the local Health Department and ensure that food

sanitation, safety, and proper food handling functions are practiced daily.

. Provides leadership, develop and complete effective employee training procedures for all

food and health department duties.

. Assist Executive Chef for menu planning, food production and controls food costs.

. Understands and utilize inventory system properly for purchasing, release orders

and cost transfers. Must expedite all food order and ensure the proper inventory levels.

. Assist Executive Chef for hiring, training, and evaluating back-of-the-house employees.

. Instruct line cooks and sous chefs in details of the work they perform, observe performance in details and work with them to improve the performance.

. Inventories and purchases food items, kitchen supplies and equipment

. Coordinate with FOH team menu changes, specials & shortages

. Assist Executive Chef for control of payroll, overtime, PTO requests, Sick days and incidents reports.

. Keeping records of kitchen training and managing training sessions.

. Attend culinary training with the goal to master and conquer new areas.

. Observe all company requirements and current statutory legislation with regards to Fire

precaution and evacuations, Health, and safety at work.

. Attend training related to Safety and Health Codes.

. Attend meetings which may be relevant to the operation of the business.

Requirements

Qualifications

To perform this job successfully, the executive sous chef must have a passion for creating delicious food, building high performing teams, and delivering hospitality:

. Ability to communicate and understand the predominant language(s) of the restaurant’s trading area.

. Good Communication skills, both verbal and written.

. 5+ years of experience as Chef de Cuisine or Sous Chef in a similar environment.

. Detailed oriented and motivated to be proactive in a fast-paced setting. Organization skills are a must.

. Passion for European cuisine.

. Experience in managing, mentoring, and coaching a team. 

. Good understanding of food safety and hygiene practices.

. Food Handler Certificate

. Demonstrated knowledge and experience with managing inventory and cost control 

. Basic knowledge of Microsoft Office applications, restaurant scheduling and relevant computer applications (Microsoft word, excel, outlook; restaurant specific software including inventory control and business metric applications)

. Work in a standing position for long periods of time (up to 10 hours).

. Ability to lift up to 30lb