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Executive Sous Chef

2 months ago

New York, New York, United States Pier Sixty & The Lighthouse Full time
Job Summary:

To oversee kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen staff in order to prepare, cook and present food according to standard recipes.

Key Responsibilities:
  • Hire, train, supervise, discipline, schedule and participate in all activities of culinary team alongside Executive Sous and Executive Chef including counseling, discipline, training and direction.
  • Manages kitchen staff in the proper preparation, cooking and garnishment of various menu items.
  • Assists in the development and enforcement of policies to control food cost and quality.
  • Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
  • Assists Executive Chef and Executive Sous Chef with menu planning and tasting activities.
  • Manage and work in all kitchen production stations as needed and directed.
  • Run all culinary event execution and lead front service teams to include leading and controlling serve out lines.
  • Maintains area in a clean condition at all times.
  • Travel, as necessary, to different properties/venues
  • Assist coworkers with completion of assignments when needed
  • Perform all assigned side work
  • Perform any general cleaning tasks
  • Keep work area clean and well organized
  • Attend and participate in all scheduled meetings and training sessions.
  • Perform all reasonable requests by the management team
Requirements:
  • Any combination of education, training or experience that provides the required knowledge, skills and abilities.
  • Graduation from a culinary school or formal apprenticeship program recommended.
  • Three to five years of culinary experience preferably as a Chef in a similar size operation with supervisory experience essential.
  • Prior catering cooking experience required
  • Ability to obtain any government required licenses or certificates.
  • Thorough knowledge of hot and cold food preparation.
  • Great working knowledge of accepted sanitation standards and health codes.
  • Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
  • Able to work flexible schedule in order to accommodate business levels
  • Great working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
  • Great knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
  • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
  • Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service.
  • Ability to read and write the English language in order to read recipes and communicate with internal and external guests.
  • Ability to work independently or in a team setting
  • Ability to communicate effectively with Team Members, management, clients and vendors if necessary.
  • Ability to obtain Food Service Sanitation certificates.
Physical Requirements:
  • Ability to safely and successfully perform the essential job functions, including meeting productivity standards.
  • Ability to maintain regular, punctual attendance
  • Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges.
  • Must be able to lift, carry, push and pull up to 50 lbs
  • Must be able to talk, listen and speak clearly Ability to stand, bend, stoop on a consistent basis
  • Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc