Executive Sous Chef

4 days ago

Brooklyn, New York, United States Happier People Management Full time
About the Role

We are seeking a highly skilled and experienced Sous Chef to join our team at 154 Scott, a multifaceted destination that creates space for our everyday lives. As a key member of our culinary team, you will be responsible for leading the back-of-house operations, ensuring the highest standards of quality and service, and driving innovation in our culinary program.

Key Responsibilities
  • Lead the kitchen team in the preparation, set up, and execution of each day's services, ensuring seamless execution and exceptional guest satisfaction.
  • Develop and implement menu concepts, recipes, and cooking techniques that align with our culinary vision and brand standards.
  • Manage inventory, waste, and pricing to meet cost targets, while maintaining the highest standards of food safety and quality.
  • Collaborate with the Culinary Director to develop and implement culinary strategies, menu engineering, and kitchen operations.
  • Train, evaluate, lead, motivate, coach, and discipline team members to ensure daily standards are met.
  • Ensure the efficient flow of orders from the waiters to the kitchen, and that orders are being prepared with the correct priority.
  • Check dishes before delivery for accuracy, presentation, and temperature, and ensure consistent menu execution.
  • Manage kitchen staff, establish a working schedule, and assess staff's performance, ensuring a positive and inclusive work environment.
  • Take ownership of the BOH and ensure the team members are adhering to the SOPs and Food and Safety logs are comprehensively filled out daily.
  • Organize, plan, and lead the back-of-house team in the preparation, set up, and execution of each day's services, ensuring all deadlines are met and accountability is taken for completion.
  • Ensure the correct preparation and presentation on a consistent level for all food items, and constantly work to improve standards and guest satisfaction.
Requirements
  • Minimum of 2-3 years of experience in a Sous Chef position or higher with experience in fine dining.
  • A genuine passion for cooking, restaurant hospitality, and learning new skills.
  • Understanding of cooking and knife handling skills, as well as strong organizational skills and attention to detail.
  • DOH Food Handler's Permit, and proficiency with Microsoft Word, Excel, PowerPoint, and costing software.
  • Able to handle multiple tasks and work well in an environment with time constraints, and able to handle last-minute changes.
  • Knowledge of health department rules and regulations, and understanding and knowledge of safety, sanitation, and food handling procedures.
  • Openness to receiving constructive feedback from leadership, and a willingness to take direction, embrace change and innovation, and learn and adapt to new systems, service steps, and health and cleaning procedures.
  • Broad and flexible availability to work, including AM/PM service and prep/production, nights, weekends, and holidays as required.
  • Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards.
Benefits
  • Health Care Plan (Medical, Dental & Vision)
  • Paid Time Off (Vacation, Sick & Public Holidays)
  • Family Leave (Maternity, Paternity)
  • Free Food & Snacks
  • Training & Development
  • Team Member Referral Program - $250 for any referrals if your referral stays for 3 months

The base pay range for this position is a salary range of $70,000 - $85,000 per year, depending on prior employment history/job-related knowledge, qualifications and skills, etc.

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