Sous Chef

3 weeks ago

New York, United States IHMS LLC. Full time
Job DescriptionJob Description

POSITION OVERVIEW:

Sous Chef at The Pierre New York, A Taj Hotel, ensures a successful link between the Assistant Executive Sous Chef, the Executive Sous Chef and the area of responsibility. Their primary role includes a professional, hands-on approach involving leading, training, and demonstrating exemplary culinary skills and knowledge. They are responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Sous Chef is accountable for ensuring all TAJ Hotel policies, procedures and recipes are followed consistently. They are responsible for documenting and communicating with the Assistant Executive Sous Chef and/or the Executive Sous Chef about variances, exceptions, and maintenance issues.

KEY RESPONSIBILITIES

  • Run the day-to-day operation of the station in the kitchen for the Restaurant, Room Service, the Lobby Lounge and all amenities preparations.

  • Follow proper payroll and uniform procedure and lead by example

  • Assist in creating and preparing menu items and specials.

  • Check and complete mise en place and pars and set up the station.

  • Communicate with the Assistant Executive Sous Chef and the Executive Sous Chef regarding menu items, problem situations and shortages.

  • Work closely with standard recipes and plate presentations to maintain quality standards in production and presentation.

  • Collaborate to create and maintain a positive working relationship with other employees.

  • Ensure a clean, neat, and organized work area.

  • Professionally handle and report any accident immediately, no matter how minor.

  • The ability to always conduct oneself in a professional manner to reflect the high standards of Taj Hotels and encourage staff to do the same.

  • Perform tasks for Sunday Brunch and Holidays.

  • Follow all guidelines for timely food service to guests.

  • Consistently exceed guest expectations and provide the highest levels of products and services, additional duties and responsibilities may be assigned as needed.

QUALIFICATIONS and REQUIREMENTS: 

  • High school graduate with apprenticeship experience preferred. Culinary School in a 2-to-4-year degree program or equivalency.

  • Must be certified in food service sanitation

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