Sous Chef Position
The Sous Chef supervises a team of Cooks and Kitchen Stewards in the preparation and execution of food service in all A la Carte dining rooms, banquet areas and employee dining, including proper storage of equipment, food, and supplies.
Specific Job Accountabilities:
- Supervise pre-meal preparations and planning each day for a la carte and banquet all-day services for all outlets. Present specials and new menu items to front of house and culinary teams as needed.
- Manage and supervise a la carte breakfast, lunch, and dinner food lines, including all food preparation and presentation, control waste, cleanliness, and closing breakdown SOP's. Manage meat requisitions daily against sales.
- Manage employee cafeteria and assist in menu items purchasing and weekly menu preparation
- Preparing meals and food to meet the specifications of guests in a timely manner
- Ensuring proper food temperatures when cooking and storage properly afterward
- Keeping the workstation and kitchen equipment clean, organized and sanitized
- Properly measuring kitchen ingredients and food portions
- Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements
- Using kitchen knives and equipment such as grills, ovens, slicers, sous vide, pasta machines, steamers, and warmers in food preparation etc.
- Be creative with culinary skills and possess the ability to train and mentor a team.
- Assist with the development of banquets, a la carte menus, weekly specials, and seasonal menu changes.
- Create recipes, plate presentations, and station responsibility utilizing purchasing software.
- Monitor and participate in closing procedures for outlets and banquets including meat counts, dirty pots and pans removed, wipe down of kitchen lines, etc.
- Assist all culinary and stewarding teams to close service. After the team leaves, do a second walk-through of the space to ensure all ovens are off and the line is in good condition.
- Supervise banquet cooks and stewards during preparation and service for activities and banquet events. Ensure closing procedures are followed daily. Hold staff accountable.
- Coordinate and schedule banquet and a la carte Culinary and Stewarding staff.
- Attend kitchen supervisor meetings, BEO and Private Events planning, staff meetings, and all training sessions.
- Supervise and assist with banquet buffet preparation and room set-up.
- Create and execute all wine dinners and special events.
- Coordinate with the purchasing team and prepare daily market sheets for food purchases.
- Review fresh products daily and place orders using POs.
- Assist in managing food costs at or below budget.
- Participate in identifying, interviewing, and hiring staff.
- Work holidays, nights, and weekends, covering shifts in Chef's absence.
- Manage labor costs at or below budget providing explanations for any overages.
- Oversee employee dining, and create and monitor menus and quality. Utilize by-products to make healthy meals.
Skills and Qualifications:
• Exceptional cooking skills.
• Ability to effectively manage the kitchen staff, motivate them, and assign duties fairly.
• Familiarity with the best practices in the hotel and catering services industry.
• Knowledge of health and safety standards.
• Proficiency in Microsoft Office, Point of Sale, and restaurant management software.
• Ability to multitask and work quickly under pressure.
• Advanced verbal and written communication skills.
• Attention to detail and organizational skills.
Physical Requirements:
• Ability to stand and walk for extended periods (up to 8 hours or more).
• Capable of frequently lifting and/or moving up to 30 pounds, and occasionally lifting/moving items up to 50 pounds.
• Reaching, bending, and stooping frequently to fulfill duties.
• Ability to work in a fast-paced, high-temperature environment, with frequent exposure to heat, steam, and kitchen equipment.
• Must have strong hand-eye coordination and manual dexterity to handle dishes, trays, and sharp utensils efficiently.
• Ability to communicate clearly and loudly in a noisy kitchen environment.
• Must be able to respond quickly to requests and move swiftly through tight spaces.
• Ability to handle repetitive tasks and work under pressure during peak hours.
Education and Experience:
• Culinary degree or a combination of education and experience. Certifications from established culinary programs or organizations a plus.
• At least four years' experience as a Sous Chef/Chef is required.
• Previous experience managing a kitchen is required.
• Previous experience managing a union team is highly preferred.
• Previous experience with purchasing, receiving and inventory controls a plus.
• The Sanitation certificate for New York City is required.
Salary: $80,000 - $85,000