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Sous Chef

2 months ago

New York, United States The Pierre A Taj Hotel New York Full time

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
  • Reading, writing and oral proficiency in the English language is necessary.
  • Strong knowledge of all basic cooking techniques. Basic knowledge of cold food production, including handling and preparation of salads, dressings, sandwiches and hors d' oeuvres. Basic comprehension of composition, structure and quality factors of meats, game, poultry, fish, and shellfish. Ability to roast, broil, braise, saut, fry, and grill (including breakfast items).
  • Prior experience utilizing basic computer programs including Microsoft Office.
  • Must be able to demonstrate a sense of urgency.
  • Possess the ability to follow standard recipes and convert quantities mathematically.
  • Ability to taste all foods to assure correct preparation.
PHYSICAL REQUIREMENTS

NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.
  • Position:
  • Standing/walking
  • Forward bend, squat, forward reach to retrieve items from cabinets
  • Lifting through height of 6" to 5' (Squatting or forward bend) from dolly to refrigerator shelves
  • Forward flexion of head/neck: during all stirring and chopping tasks
  • Carrying boxes/bags of food a distance of 10 feet
  • Shoulder motions below 90 degrees shoulder flexion
  • Gross grasp to hold tongs, spoons
  • Force:
  • Boxes of celery, potatoes, carrots, etc.: 50 lbs. Ea.
  • Pots of food: 25-50 lbs.
  • Stirring food: 50-10 lbs. Of force may be needed to stir thicker consistency foods such as mashed potatoes
  • Repetitions:
  • Standing virtually all day (most standing is in one spot by stove)
  • Walking: occasionally.
  • Lifting from dolly to refrigerator: 10-20 minutes 2 x day
  • Stirring, chopping: repetitive and very frequent
  • Repetitive forward bend of head/neck
  • Repetitive elbow and movements through mid-range for chopping
  • Repetitive wrist motions through partial range for stirring and chopping
  • Environment:
  • Most of the shift is spent standing in front of hot stoves or ovens
  • Sensory:
  • Sight and good sensation are necessary to prevent burning oneself while cooking