Citarella - The Ultimate Gourmet Market
Overnight Sous Chef (Commissary Kitchen Spanish- Up to $110,000)
Citarella - The Ultimate Gourmet Market, New York, New York, us, 10261
Overnight Sous Chef (Commissary Kitchen Spanish - Up to $110,000)
Citarella – The Ultimate Gourmet Market
is seeking an experienced Overnight Sous Chef to operate our commissary kitchen. The role supports the Executive Chef, manages bulk meal production, and ensures food safety standards.
Pay Range:
$95,000 – $110,000 per year
Responsibilities
Assist the Executive Chef in efficient preparation of high‑quality meals and manage kitchen operations.
Collaborate with the Executive Chef and Head Chef to ensure safe, efficient, and specification‑based food preparation.
Supervise kitchen staff in bulk food preparation, meeting production deadlines without compromising quality.
Maintain consistency in food presentation, portion control, and serving temperatures within safety regulations.
Help create and execute seasonal menu concepts alongside the Executive Chef.
Oversee preparation, cooking, and packaging of meals for delivery and service, meeting all production orders.
Monitor inventory (raw ingredients, supplies, equipment); track consumption and waste; notify the Executive Chef when low.
Assist in unloading, inspecting, and storing raw ingredients and supplies.
Plan and forecast production needs with the Executive Chef to ensure resource efficiency.
Lead, train, and mentor kitchen staff; enforce food safety, sanitation, and quality standards.
Assist in hiring, coaching, counseling, and performance evaluations of kitchen employees.
Enforce SOPs for recipes, presentation, and sanitation protocols.
Monitor performance of hourly associates; address issues during peak hours.
Assist the Executive Chef in managing labor and food cost budgets; develop weekly labor schedules.
Maintain accurate records for inventory and conduct food cost analysis.
Maintain a clean, organized, and sanitary kitchen environment.
Enforce and monitor food‑safety standards per state and local regulations.
Ensure all equipment, utensils, and supplies are cleaned and sanitized per company standards.
Qualifications & Requirements
Minimum 3-5 years experience as a Sous Chef or similar, in bulk production/warehouse kitchen.
Culinary degree or equivalent experience preferred.
Proven ability to lead and manage kitchen staff, delegate tasks, and ensure team cohesion.
Strong knowledge of large‑scale food production, sanitation, food‑safety standards, and culinary techniques.
Excellent organizational skills; multitasking in high‑pressure environment.
Team player able to collaborate in fast‑paced environment.
Effective communication in English; Spanish a plus.
Preferred Skills
Basic knowledge of allergens and non‑allergens.
Capable of lifting up to 50 lbs and standing for extended periods.
Workable in varied temperatures (hot and cold).
Proper uniform compliance; uniforms provided.
Seniority Level Mid‑Senior level
Employment Type Full-time
Job Function Management and Manufacturing
Industries Food and Beverage Services
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is seeking an experienced Overnight Sous Chef to operate our commissary kitchen. The role supports the Executive Chef, manages bulk meal production, and ensures food safety standards.
Pay Range:
$95,000 – $110,000 per year
Responsibilities
Assist the Executive Chef in efficient preparation of high‑quality meals and manage kitchen operations.
Collaborate with the Executive Chef and Head Chef to ensure safe, efficient, and specification‑based food preparation.
Supervise kitchen staff in bulk food preparation, meeting production deadlines without compromising quality.
Maintain consistency in food presentation, portion control, and serving temperatures within safety regulations.
Help create and execute seasonal menu concepts alongside the Executive Chef.
Oversee preparation, cooking, and packaging of meals for delivery and service, meeting all production orders.
Monitor inventory (raw ingredients, supplies, equipment); track consumption and waste; notify the Executive Chef when low.
Assist in unloading, inspecting, and storing raw ingredients and supplies.
Plan and forecast production needs with the Executive Chef to ensure resource efficiency.
Lead, train, and mentor kitchen staff; enforce food safety, sanitation, and quality standards.
Assist in hiring, coaching, counseling, and performance evaluations of kitchen employees.
Enforce SOPs for recipes, presentation, and sanitation protocols.
Monitor performance of hourly associates; address issues during peak hours.
Assist the Executive Chef in managing labor and food cost budgets; develop weekly labor schedules.
Maintain accurate records for inventory and conduct food cost analysis.
Maintain a clean, organized, and sanitary kitchen environment.
Enforce and monitor food‑safety standards per state and local regulations.
Ensure all equipment, utensils, and supplies are cleaned and sanitized per company standards.
Qualifications & Requirements
Minimum 3-5 years experience as a Sous Chef or similar, in bulk production/warehouse kitchen.
Culinary degree or equivalent experience preferred.
Proven ability to lead and manage kitchen staff, delegate tasks, and ensure team cohesion.
Strong knowledge of large‑scale food production, sanitation, food‑safety standards, and culinary techniques.
Excellent organizational skills; multitasking in high‑pressure environment.
Team player able to collaborate in fast‑paced environment.
Effective communication in English; Spanish a plus.
Preferred Skills
Basic knowledge of allergens and non‑allergens.
Capable of lifting up to 50 lbs and standing for extended periods.
Workable in varied temperatures (hot and cold).
Proper uniform compliance; uniforms provided.
Seniority Level Mid‑Senior level
Employment Type Full-time
Job Function Management and Manufacturing
Industries Food and Beverage Services
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