Elevenmadisonpark
Overview
Be among the first 25 applicants for this role. Get AI-powered advice on this job and exclusive features. This range is provided by Eleven Madison Park. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range
$72,000.00/yr - $75,000.00/yr About Eleven Madison Park
Eleven Madison Park is a plant-based fine dining restaurant that overlooks Madison Square Park in New York City. First opened in 1998 as a French brasserie, the restaurant has been headed by Chef Daniel Humm since 2006 and owned by Make it Nice Hospitality since 2011. The restaurant has earned accolades including 4 stars from the New York Times and 3 stars from the Michelin guide. In 2021, it reopened post-pandemic as a completely plant-based restaurant. The team focuses on the craft through the precision of our cooking, the elegance of our service, and the passion for our work. Reports to: Chef de Cuisine and Executive Sous Chef Direct Reports: Line cooks, Prep cooks, Commis Responsibilities
Culinary: Supervise the hourly line cooks, commis, and externs as they prepare daily mise en place and prep mise en place Ensure walk-in coolers and dry storage spaces are clean and organized per HACCP guidelines and restaurant standards Taste daily mise en place to ensure proper seasoning and quality Lead an assigned station to ensure proper preparation and plating Coordinate with dining room and kitchen expeditor to ensure proper timing of courses Coordinate with the Chef de Cuisine and porter team to maintain equipment and facilities per building and service standards Maintain HACCP documentation with data entry and daily standards adherence Hiring: Assist in interviewing potential kitchen employees when needed Actively seek out new kitchen team members to support restaurant growth Act as primary supervisor of line cook, commis, and extern teams; provide daily mentorship and skills training Menu Development: Support the Chef de Cuisine with new dish development Assist in writing and costing recipes for menus Develop new techniques for each dish as needed Qualification Standards: 3+ years Michelin-star restaurant experience required 3+ years management experience required Advanced and accurate knife skills Ability to read and follow recipes and standards Strong oral, written, and interpersonal communication skills Strong computer skills with working knowledge of Microsoft Office and Outlook Ability to teach and mentor others Ability to work independently and coordinate multiple tasks Experience with a variety of cooking styles and techniques Ability to adapt and make quick decisions in a fast-paced environment Ability to lift and carry up to 50 lbs. Ability to stand for extended periods This job description does not list every responsibility of a Sous Chef. Other duties may be assigned as necessary. More detail about Eleven Madison Park and Daniel Humm Hospitality is available at https://culinaryagents.com/entities/627-Eleven-Madison-Park Seniority level
Mid-Senior level Employment type
Full-time Job function
Production Industries: Restaurants Referrals increase your chances of interviewing at Eleven Madison Park. Sign in to set job alerts for “Sous Chef” roles. New York, NY – typical salary ranges posted for similar roles: various examples
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Be among the first 25 applicants for this role. Get AI-powered advice on this job and exclusive features. This range is provided by Eleven Madison Park. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range
$72,000.00/yr - $75,000.00/yr About Eleven Madison Park
Eleven Madison Park is a plant-based fine dining restaurant that overlooks Madison Square Park in New York City. First opened in 1998 as a French brasserie, the restaurant has been headed by Chef Daniel Humm since 2006 and owned by Make it Nice Hospitality since 2011. The restaurant has earned accolades including 4 stars from the New York Times and 3 stars from the Michelin guide. In 2021, it reopened post-pandemic as a completely plant-based restaurant. The team focuses on the craft through the precision of our cooking, the elegance of our service, and the passion for our work. Reports to: Chef de Cuisine and Executive Sous Chef Direct Reports: Line cooks, Prep cooks, Commis Responsibilities
Culinary: Supervise the hourly line cooks, commis, and externs as they prepare daily mise en place and prep mise en place Ensure walk-in coolers and dry storage spaces are clean and organized per HACCP guidelines and restaurant standards Taste daily mise en place to ensure proper seasoning and quality Lead an assigned station to ensure proper preparation and plating Coordinate with dining room and kitchen expeditor to ensure proper timing of courses Coordinate with the Chef de Cuisine and porter team to maintain equipment and facilities per building and service standards Maintain HACCP documentation with data entry and daily standards adherence Hiring: Assist in interviewing potential kitchen employees when needed Actively seek out new kitchen team members to support restaurant growth Act as primary supervisor of line cook, commis, and extern teams; provide daily mentorship and skills training Menu Development: Support the Chef de Cuisine with new dish development Assist in writing and costing recipes for menus Develop new techniques for each dish as needed Qualification Standards: 3+ years Michelin-star restaurant experience required 3+ years management experience required Advanced and accurate knife skills Ability to read and follow recipes and standards Strong oral, written, and interpersonal communication skills Strong computer skills with working knowledge of Microsoft Office and Outlook Ability to teach and mentor others Ability to work independently and coordinate multiple tasks Experience with a variety of cooking styles and techniques Ability to adapt and make quick decisions in a fast-paced environment Ability to lift and carry up to 50 lbs. Ability to stand for extended periods This job description does not list every responsibility of a Sous Chef. Other duties may be assigned as necessary. More detail about Eleven Madison Park and Daniel Humm Hospitality is available at https://culinaryagents.com/entities/627-Eleven-Madison-Park Seniority level
Mid-Senior level Employment type
Full-time Job function
Production Industries: Restaurants Referrals increase your chances of interviewing at Eleven Madison Park. Sign in to set job alerts for “Sous Chef” roles. New York, NY – typical salary ranges posted for similar roles: various examples
#J-18808-Ljbffr