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Assistant Kitchen Manager
2 months ago
We are seeking a skilled and knowledgeable Sous Chef who is enthusiastic about culinary arts to enhance our kitchen operations. The ideal candidate possesses a deep love for gastronomy and is eager to broaden their culinary expertise. They should exhibit a positive demeanor, possess excellent manual skills, and pay close attention to detail while being open to guidance when required.
The Sous Chef will be entrusted with comprehensive responsibilities, including mentoring and managing kitchen staff under the direction of the Executive Chef and Chef de Cuisine. The role demands a commitment to surpassing guest expectations while collaborating effectively with fellow Sous Chefs.
Key Responsibilities:
- Dedication to high standards of culinary excellence
- Leadership capabilities to guide and mentor kitchen personnel
- Management of inventory and vendor relations
- Knowledge of research and development as well as cost analysis
- Willingness to learn and grow
- Positive and proactive attitude
- Ability to maintain cleanliness and efficiency in the kitchen
- Strong attention to detail
- Capacity to thrive in a collaborative team environment
Culinary Duties:
- Oversee the daily preparation and organization of ingredients by line cooks and prep cooks
- Ensure compliance with cleanliness and organization standards in storage areas according to HACCP guidelines
- Taste and evaluate daily preparations for seasoning and quality assurance
- Lead a designated station to guarantee proper preparation and presentation of dishes
- Coordinate with dining room staff to ensure timely service of all courses
- Collaborate with the Chef de Cuisine and support staff to maintain equipment and facilities to established standards
- Maintain HACCP documentation with a focus on data accuracy and daily compliance
Staffing Responsibilities:
- Assist in the recruitment process for kitchen personnel as needed
- Proactively identify and onboard new kitchen team members to support growth
- Serve as the primary supervisor for line cooks, prep cooks, and support staff, fostering their development through training and mentorship
Menu Innovation:
- Support the Chef de Cuisine in creating new culinary offerings
- Assist in the formulation and costing of recipes for the menu
- Develop innovative techniques for dish preparation as required
Qualifications:
- Minimum of 2 years of management experience in a culinary setting
- Possession of a valid Food Handler's Certificate
- Proficient knife skills
- Ability to interpret and follow recipes and culinary standards
- Strong communication skills, both verbal and written
- Proficient in Microsoft Office and other relevant software
- Ability to teach and guide others effectively
- Capability to work independently while managing multiple tasks
- Experience with diverse cooking styles and techniques
- Quick decision-making skills in a fast-paced environment
- Physical ability to lift and carry up to 50 lbs.
- Willingness to stand for extended periods
For more information about One Haus- NYC, please visit our website.