Executive Sous Chef

7 days ago

New York, New York, United States Crafted Hospitality Full time

Job Summary:

The Executive Sous Chef will assist in managing back of house operations for Crafted Hospitality. This role will supervise all kitchen employees and culinary staff in preparation and cooking of dishes, as well as their garnishment and presentation.

Key Responsibilities:

  • Supervise activities of all back of house staff members, including receiving, storing, prepping, and cooking.
  • Assist the Executive Chef in developing new menu concepts, developing, testing, and costing out new menu items.
  • Meet with the kitchen management team to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
  • Maintain updated and accurate recipes and costing for all dishes.
  • Oversee methods of preparation, portion sizes, and timeliness of food preparation, controlling food and usage to minimize waste.
  • Maintain the cleanliness of the kitchen area.
  • Participate in interviews, hiring, training, coaching, and counseling alongside the Human Resources team.
  • Provide feedback to staff on their performance, handle disciplinary problems, and counsel employees according to standards.
  • Conduct frequent walk-thrus of each kitchen area and direct respective personnel to correct any deficiencies, ensuring that quality and details are being maintained at all times.
  • Ensure that sanitation standards as set forth by Crafted Hospitality, NYC Department of Health, state, and federal regulations are in compliance, as well as the cleanliness and organization of the kitchen.
  • Develop new menu items, test, and write recipes.
  • Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings, and marketing meetings.
  • Promote teamwork and quality service through daily communication and coordination with the rest of the restaurant.
  • Assist Executive Chef in sourcing supplies and equipment to ensure best quality and pricing.
  • Plan, assign, and coordinate work for Line Cooks.
  • Supply recipes for, and suggest methods and procedures to Line Cooks.
  • Maintain accurate and detailed production records.
  • Utilize effective internal communications, including meetings with team members to ensure optimum team work and productivity.
  • Participate in preparing food items on the line for service.
  • Reward and discipline employees, in addition to addressing complaints and resolving problems.

Requirements:

  • 5+ years of experience cooking in a fine dining restaurant.
  • 3 years in a supervisory role, overseeing food production in a full-service restaurant.
  • Graduate from an accredited culinary institution preferred.
  • Ability to demonstrate leadership skills, inspire, and motivate others to perform well.
  • Clear, strong verbal and written communication skills.
  • Ability to create and present verbal and written presentations.
  • Strong organizational skills.
  • Understanding local health and safety requirements, ability to ensure that Department of Health standards are upheld.
  • Strong knowledge of food preparation methods and culinary terminology.
  • Proficient in restaurant finances and recordkeeping (P&L /budget/food & labor costs).
  • Ability to compute numbers, reconcile daily financial documents, inventory goods, conduct analysis, and make business recommendations to ensure costs are in line with budgets.
  • Capable of working independently and in a team environment, balances team and individual responsibilities.
  • Proficient in Restaurant Operating Systems, ie: Micros, time keeping systems, payroll.
  • Understanding of human resources practices/policies/procedures.
  • Ability to work nights, weekends, holidays.
  • Capability to stand for prolonged periods of time.

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