We are looking for talented and passionate Sous Chefs to support our Executive Chef in leading the culinary team to deliver the highest quality food. Successful candidates will assist in creating new seasonal dishes for the menus, working with the best quality ingredients that have been thoughtfully sourced whilst leading the team and growing as a chef in the company.
Essential Duties & Responsibilities
- Leading by example, setting goals and standards while motivating the team.
- Work directly with the Head Chef to consistently achieve the highest quality standard.
- Responsible for educating and training staff on safe work habits and proper standards of practice.
- Ensure recipes, pictures and specifications are followed individually and by the kitchen brigade.
- Ensure teamwork and constructive collaboration exists between the front and back of house staff through proper communication and delegating tasks and staff tasks to ensure smooth service and kitchen operations.
- Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation, Allergy’s and hygiene to Company and local standards.
- Taste and review products daily to ensure quality and consistency with preparation and presentation
- Maintaining the highest standards for health, sanitation, and safety standards necessary in food handling and overall cleanliness.
Profil recherché
- Minimum of 5+ years’ experience working in fine dining leading teams.
- A professional and polished approach to leadership in a busy atmosphere.
- NYC Food Protection Certificate.
- Strong work ethic and customer-focused approach.
- Previous management experience required.
- Culinary trained and professional who is passionate and curious to develop and grow as a chef.
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business.
- Ability to work independently, with minimal supervision.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
- Ability to be flexible with job demands and open-minded when being asked to complete tasks.
- Ability to operate and use all equipment necessary to run the restaurant.
- Ability to operate with grace under pressure.
- Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds.
- Ability to work varied hours/days as business dictates.
- Ability to stand for up to 8-10 hours a day.
For all applications, please send your updated resume.
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Type d'emploi : CDI
Statut : Cadre
Lieu du poste : En présentiel
