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This is a chef lead group with multiple concepts primarily in lower Manhattan. We welcome inspiring leaders with creativity and passion for hospitality to apply. We hope to see you soon!
SOUS CHEF JOB DESCRIPTION
Position Description: The Sous Chef is responsible for providing leadership in BOH
Operations consistent with Restaurant strategy and the direction of the Executive Chef and
Culinary Director. The Sous Chef must effectively control scheduling and labor costs, train and
educate staff, maintain consistency of food quality and standards, manage ordering and
inventory, and contribute to the maintenance of kitchen facilities and equipment.
Essential Functions:
Have working knowledge of kitchen management, inventory management, staff
scheduling and food/labor cost maintenance
Be able to manage the line and assure food quality, presentation and consistency
standards are maintained during service
Have experience and be efficient at expediting busy shifts
Have knowledge of food cost and budgeting
Be punctual, focused, dedicated, reliable and willing to work a flexible schedule
Be a communicative, proactive team player at all times
Have experience creating and maintaining prep lists, placing orders, and working with
vendors
Hold a Department of Health (DOH) Food Handler Card, or be committed to secure one
within the first 30 days of employment
Have the knowledge and experience to maintain DOH food safety standards so as to
keep the kitchen in A-grade condition at all times
Assist with BOH facilities maintenance and upkeep
Assist in training line and prep cooks and orienting new hires
Be accountable for food and BOH labor costs
Be able to make the role and responsibilities of this position his/her/their
priority)
Hire Intelligently
