Pennsylvania 6 NYC
We are looking for an energetic, professional and passionate Sous Chef to join our team.
Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef's absence to ensure that kitchen staff has proper direction.
Responsibilities
Kitchen Management: Supervise kitchen staff, delegate tasks, and ensure smooth workflow and prompt service.
Food Preparation: Prepare dishes, ensure food quality, and maintain high standards for taste and presentation.
Menu Development: Assist the executive chef in creating new menu items, designing menus, and calculating prices.
Inventory & Ordering: Track inventory, order supplies, and manage food stock to ensure sufficient quantities and quality.
Staff Training & Scheduling: Train new kitchen employees, manage staff schedules, and ensure adherence to restaurant policies.
Food Safety & Sanitation: Ensure kitchen staff follow safety regulations and maintain a clean and sanitary working environment.
Equipment Maintenance: Oversee kitchen equipment, ensuring it is in good working order and repaired or replaced as needed.
Leadership: Step in to manage the kitchen in the executive chef's absence, making quick decisions and providing direction.
Requirements
At least 2 years successful restaurant experience
NYC Food Handlers Permit
Must be available to work nights, weekends, and holidays
Proven leadership capabilities
Excellent communication and decision-making skills
Thorough understanding of and a commitment to food safety standards and local health codes
Self-motivated and high energy level
Compensation We offer a very competitive base + bonus compensation package, full benefits plan and paid vacation days.
Seniority level Mid-Senior level
Employment type Full-time
Job function Production
Industries Restaurants
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Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef's absence to ensure that kitchen staff has proper direction.
Responsibilities
Kitchen Management: Supervise kitchen staff, delegate tasks, and ensure smooth workflow and prompt service.
Food Preparation: Prepare dishes, ensure food quality, and maintain high standards for taste and presentation.
Menu Development: Assist the executive chef in creating new menu items, designing menus, and calculating prices.
Inventory & Ordering: Track inventory, order supplies, and manage food stock to ensure sufficient quantities and quality.
Staff Training & Scheduling: Train new kitchen employees, manage staff schedules, and ensure adherence to restaurant policies.
Food Safety & Sanitation: Ensure kitchen staff follow safety regulations and maintain a clean and sanitary working environment.
Equipment Maintenance: Oversee kitchen equipment, ensuring it is in good working order and repaired or replaced as needed.
Leadership: Step in to manage the kitchen in the executive chef's absence, making quick decisions and providing direction.
Requirements
At least 2 years successful restaurant experience
NYC Food Handlers Permit
Must be available to work nights, weekends, and holidays
Proven leadership capabilities
Excellent communication and decision-making skills
Thorough understanding of and a commitment to food safety standards and local health codes
Self-motivated and high energy level
Compensation We offer a very competitive base + bonus compensation package, full benefits plan and paid vacation days.
Seniority level Mid-Senior level
Employment type Full-time
Job function Production
Industries Restaurants
#J-18808-Ljbffr