CDC/Executive Sous Chef | Ingredient Driven Italian | NYC

2 weeks ago

New York, United States One Haus Full time
Job DescriptionJob Description


3 Star NY Times Italian concept is seeking an Executive Sous Chef or Chef de Cuisine to join the culinary team at their Noho location. Our ideal candidate is passionate about food, and wants to expand their horizons. They have a positive attitude, good hand skills, are attentive to details, and are willing to accept direction as necessary.


The Chef de Cuisine will take full responsibility for his or her duties. Leading, teaching and disciplining employees, under the guidance of the Executive Chef. Striving to exceed guest expectations, while working as a team with other Sous Chefs. Open to Executive Sous Chefs looking to grow into a CDC role.


ESSENTIAL JOB FUNCTIONS:


  • Assists with Recruiting, hiring and training of culinary staff.
  • Schedule Management make sure clock-in times are accurate
  • Communicates and ensures that employees understand and acts on the vision of the Chef and company.
  • Responsible for assisting EC with managing activities for back of the house, and plans and schedules daily food production in relation to anticipated demand.
  • Supervises Line, Prep, and Porter staff and enforces standards when on duty and in support of EC.
  • Ensures food quality, presentation and production cost controls are maintained.
  • Is responsible for controlling food inventory, maintenance of the kitchen equipment, housekeeping and sanitation, meeting or exceeding DOH standards.
  • Assist chef with purchasing and submitting purchases based on budgetary guidelines.
  • Oversee lunch and dinner service.
  • Ensure opening and closing procedures are being followed.
  • Supervise the hourly line cooks and prep cooks as they prepare their daily mise en place and prep mise en place
  • Ensure that the walk-in coolers and dry storage spaces are kept clean and organized in accordance with Hazard Analysis Critical Control Point (HACCP) guidelines and restaurant guidelines
  • Taste the daily mise en place to ensure proper seasoning and quality
  • Lead an assigned station to ensure that all line cooks/Sous Chefs are preparing and plating the dishes properly
  • Work in conjunction with the dining room and kitchen expeditor to ensure proper timing of all courses leaving the kitchen
  • Work in conjunction with the EC and porter team to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards


Hiring

  • Assist in interviewing potential kitchen employees when needed
  • Actively seek out new members for our kitchen team to ensure a proper foundation as the restaurant grows and develops
  • Act as the primary supervisor of line cooks, prep cooks, and dishwasher / porter teams and facilitate their growth via skills training and daily mentorship


Menu Development

  • Support the Chef de Cuisine with the development of new dishes
  • Assist in writing and costing recipes for menu
  • Develop new techniques for each dish as they become necessary


QUALIFICATION STANDARDS:


  • Education: College/Culinary Degree or equivalent experience
  • Must be able to fluently read, write and speak English.
  • Minimum of 3 years of experience in a comparable position in an upscale restaurant/bar/hotel at a Sous Chef/Executive Sous Chef or CDC level
  • Professional appearance, excellent interpersonal and communication skills.



#AE


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