Arlo NoMad
Overview
Arlo Hotels, an independent lifestyle hotel, is seeking a dynamic Sous Chef. Are you passionate about people, driven by purpose, and clever in your approach? If so, join us to help create a sense of awe that leaves those we touch wanting more. Responsibilities
Must be able to work every station on the line and adhere to the same standards as the line cooks. In charge of Department of Health and temperature check lists three times daily. Overseeing and driving their work group’s production and/or service. Interviewing candidates for their work group along with Executive Sous Chef. Evaluating while working with kitchen trials. Training of their work group. Verify all employees are properly adhering to timekeeping standards. Organize all prop lists for their work group. Maintenance of an inventory type. Monitor and correct schedule if overtime is approaching for their work group. Assist chef in biannual employee evaluations in their work group. Assist with execution of banquets/events during their service; pastry assistance as needed. Review any equipment issues and record in maintenance log. Expedite their work group’s service. Work with the Executive Sous Chef to create new menu items to present to the Executive Chef. Monitor and update all Department of Health and temperature logs. Complete daily walkthrough to verify health department best practices are followed and items are at proper temperatures. Complete daily line checks prior to service to verify recipes are to standard and stations are stocked. Responsible for maintaining an up-to-date Food Handler’s permit. Uphold all People Services best practices regarding coaching, counseling, disciplinary actions, hiring, and terminations. Follow and ensure compliance with Commune policies and standard operating procedures as outlined in the Employee Handbook. Act as an ambassador to Commune Culture. Requirements
Must have 10+ years of cooking experience in a high-volume restaurant or hotel kitchen. Must have 2 years of management experience. Must be proficient in English (speaking and writing). Must be able to lift 50 lbs. Must be able to stay on your feet for 8 hours or more. Knowledge: Must have great knife skills in all butchery and knife cuts of any kind. Must have extensive knowledge in all aspects of a professional kitchen. Must have extensive knowledge of the NYC Department of Health’s codes and regulations. Certifications: NYC ServSafe certificate. Salary Range:
$65,000 - $75,000 / year
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Arlo Hotels, an independent lifestyle hotel, is seeking a dynamic Sous Chef. Are you passionate about people, driven by purpose, and clever in your approach? If so, join us to help create a sense of awe that leaves those we touch wanting more. Responsibilities
Must be able to work every station on the line and adhere to the same standards as the line cooks. In charge of Department of Health and temperature check lists three times daily. Overseeing and driving their work group’s production and/or service. Interviewing candidates for their work group along with Executive Sous Chef. Evaluating while working with kitchen trials. Training of their work group. Verify all employees are properly adhering to timekeeping standards. Organize all prop lists for their work group. Maintenance of an inventory type. Monitor and correct schedule if overtime is approaching for their work group. Assist chef in biannual employee evaluations in their work group. Assist with execution of banquets/events during their service; pastry assistance as needed. Review any equipment issues and record in maintenance log. Expedite their work group’s service. Work with the Executive Sous Chef to create new menu items to present to the Executive Chef. Monitor and update all Department of Health and temperature logs. Complete daily walkthrough to verify health department best practices are followed and items are at proper temperatures. Complete daily line checks prior to service to verify recipes are to standard and stations are stocked. Responsible for maintaining an up-to-date Food Handler’s permit. Uphold all People Services best practices regarding coaching, counseling, disciplinary actions, hiring, and terminations. Follow and ensure compliance with Commune policies and standard operating procedures as outlined in the Employee Handbook. Act as an ambassador to Commune Culture. Requirements
Must have 10+ years of cooking experience in a high-volume restaurant or hotel kitchen. Must have 2 years of management experience. Must be proficient in English (speaking and writing). Must be able to lift 50 lbs. Must be able to stay on your feet for 8 hours or more. Knowledge: Must have great knife skills in all butchery and knife cuts of any kind. Must have extensive knowledge in all aspects of a professional kitchen. Must have extensive knowledge of the NYC Department of Health’s codes and regulations. Certifications: NYC ServSafe certificate. Salary Range:
$65,000 - $75,000 / year
#J-18808-Ljbffr