Citarella - The Ultimate Gourmet Market
Executive Sous Chef
Citarella - The Ultimate Gourmet Market
Location New York, NY (and regional locations across NYC, The Hamptons, Greenwich, CT)
Pay Range $110,000.00/yr - $130,000.00/yr
Company Overview Led by owner Joe Gurrera, Citarella has evolved from a respected NYC fish market into a full‑scale gourmet market with locations across New York City, the Hamptons, and Greenwich, Connecticut.
Responsibilities
Work hands on to continually monitor production procedures to ensure quality, consistency, efficiency, productivity and professionalism at the highest level.
Supervise the team to ensure all daily and weekly standards operating procedures, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning.
Work with the Executive Chef on ongoing, seasonal or new menu development as necessary.
Train and educate staff on new and seasonal menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
Work with Executive Chef and culinary in developing production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.
Oversee all production areas ensuring training & monitoring for sanitation and food handling in commissary.
Conduct daily and weekly recaps with necessary chefs and managers to plan and forecast all aspects of production.
Prepare, cook and package food for store delivery.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Determine how food should be presented and create decorative food displays.
Report to work at the scheduled time, neatly groomed and in the correct uniform.
Perform additional duties as directed by senior management.
Human Resources Responsibilities
Hire, coach & counsel and conduct performance evaluations of direct reports.
Develop, train and mentor direct reports; act as a resource to them as well as other store employees.
Monitor and oversee store hourly employees in all areas of job execution and performance management.
Recommend or conduct disciplinary action, including termination, of culinary staff as necessary according to HR company standards.
Work with Executive Chef to develop and conduct training for store employees, including but not limited to SOPs, sanitation & food handling, menu standards, presentation, cooking techniques, catering cooking and displays.
Instill a positive company culture, build morale and create an ongoing positive work environment utilizing established as well as newly developed initiatives.
Account for meeting budgets for food, labor, and direct operating expenses as they pertain to culinary operations.
Ensure proper portioning, preparation and serving quantities are accurate to maintain food costs.
Create weekly kitchen labor schedules for commissary staff, meeting labor budgets by utilizing forecasting tools.
Maintain proper methods for counting and recording period end inventory.
Qualifications
3+ years senior‑level chef management experience in a high‑volume, quality‑oriented kitchen.
Minimum AOS Culinary School Graduate and/or related training.
Bi‑lingual in Spanish a plus.
Detail oriented with good organizational skills, performing work accurately and timely.
Ability to effectively train and develop staff and build team morale.
Ability to hold others accountable for following standards and procedures.
Ability to handle multiple tasks at once and work effectively under pressure.
Ability to troubleshoot and problem‑solve to resolve issues.
Ability to meet budgets, including labor, food and applicable direct operating costs.
Knowledge of Microsoft Word and Excel.
Must have Serve Safe food handler’s certificate.
Additional Requirements
Ability to perform physical requirements of position including standing for extended periods of time.
Lifting loads of up to 40 lbs.
Ability to work a flexible schedule including nights, weekends and holidays.
Ability to read, write and communicate using English sufficiently to perform job functions, conduct business‑related mathematics and analyze data as required.
Job Details
Seniority level: Mid‑Senior level.
Employment type: Full‑time.
Job function: Management and Manufacturing.
Industry: Food and Beverage Services.
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Location New York, NY (and regional locations across NYC, The Hamptons, Greenwich, CT)
Pay Range $110,000.00/yr - $130,000.00/yr
Company Overview Led by owner Joe Gurrera, Citarella has evolved from a respected NYC fish market into a full‑scale gourmet market with locations across New York City, the Hamptons, and Greenwich, Connecticut.
Responsibilities
Work hands on to continually monitor production procedures to ensure quality, consistency, efficiency, productivity and professionalism at the highest level.
Supervise the team to ensure all daily and weekly standards operating procedures, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning.
Work with the Executive Chef on ongoing, seasonal or new menu development as necessary.
Train and educate staff on new and seasonal menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
Work with Executive Chef and culinary in developing production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.
Oversee all production areas ensuring training & monitoring for sanitation and food handling in commissary.
Conduct daily and weekly recaps with necessary chefs and managers to plan and forecast all aspects of production.
Prepare, cook and package food for store delivery.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Determine how food should be presented and create decorative food displays.
Report to work at the scheduled time, neatly groomed and in the correct uniform.
Perform additional duties as directed by senior management.
Human Resources Responsibilities
Hire, coach & counsel and conduct performance evaluations of direct reports.
Develop, train and mentor direct reports; act as a resource to them as well as other store employees.
Monitor and oversee store hourly employees in all areas of job execution and performance management.
Recommend or conduct disciplinary action, including termination, of culinary staff as necessary according to HR company standards.
Work with Executive Chef to develop and conduct training for store employees, including but not limited to SOPs, sanitation & food handling, menu standards, presentation, cooking techniques, catering cooking and displays.
Instill a positive company culture, build morale and create an ongoing positive work environment utilizing established as well as newly developed initiatives.
Account for meeting budgets for food, labor, and direct operating expenses as they pertain to culinary operations.
Ensure proper portioning, preparation and serving quantities are accurate to maintain food costs.
Create weekly kitchen labor schedules for commissary staff, meeting labor budgets by utilizing forecasting tools.
Maintain proper methods for counting and recording period end inventory.
Qualifications
3+ years senior‑level chef management experience in a high‑volume, quality‑oriented kitchen.
Minimum AOS Culinary School Graduate and/or related training.
Bi‑lingual in Spanish a plus.
Detail oriented with good organizational skills, performing work accurately and timely.
Ability to effectively train and develop staff and build team morale.
Ability to hold others accountable for following standards and procedures.
Ability to handle multiple tasks at once and work effectively under pressure.
Ability to troubleshoot and problem‑solve to resolve issues.
Ability to meet budgets, including labor, food and applicable direct operating costs.
Knowledge of Microsoft Word and Excel.
Must have Serve Safe food handler’s certificate.
Additional Requirements
Ability to perform physical requirements of position including standing for extended periods of time.
Lifting loads of up to 40 lbs.
Ability to work a flexible schedule including nights, weekends and holidays.
Ability to read, write and communicate using English sufficiently to perform job functions, conduct business‑related mathematics and analyze data as required.
Job Details
Seniority level: Mid‑Senior level.
Employment type: Full‑time.
Job function: Management and Manufacturing.
Industry: Food and Beverage Services.
#J-18808-Ljbffr