Executive Chef

2 weeks ago

New York, New York, United States TableOne Hospitality Full time
Job Title: Sous Chef

TableOne Hospitality is seeking a highly skilled and experienced Sous Chef to join our team. As a key member of our culinary team, you will be responsible for providing culinary direction and leadership for our restaurant.

Responsibilities:
  • Collaborate with the Director of Culinary to drive the strategic direction and development of the Food and Beverage departments.
  • Lead the entire culinary team in achieving exceptional quality of food, while actively managing the financial goals of each kitchen operation.
  • Monitor the performance, maintain the kitchen service standards, and ensure exceptional dining experiences.
  • Provide leadership to create a culture and work environment based upon respect.
  • Develop dynamic menus for all outlets that evolve and change on a regular basis.
  • Develop recipes and input into the recipe database.
  • Participate in the development of the annual budget, marketing plans, and objectives.
  • Monitor and analyze each kitchen cost center's financial performance and contribution to the restaurant's profitability.
  • Implement and maintain F&B marketing and other marketing activities and restaurant programming initiatives.
  • Hire, train, empower, coach, and counsel employees.
  • Implement payroll, reports, forecasts, etc.
  • Coordinate operations with other restaurant departments to ensure efficient service.
  • Understand all policies, procedures, standards, specifications, guidelines, and training programs for TableOne Hospitality.
  • Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of employees and guests.
Requirements:
  • At least 2-3 years of experience in the direction and management of employees in a culinary environment.
  • Assist in creating dynamic savory menus that evolve and change on a regular and seasonal basis.
  • Startup/Opening of Hotels & Restaurants experience preferred.
  • Advanced knowledge of culinary, baking, and pastry techniques.
  • Thorough knowledge of food preparation techniques and food hygiene practices.
  • Service-oriented style with professional presentation skills.
  • Maintain high standards of personal appearance and grooming.
  • Experience managing and developing teams.
  • Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details.
  • A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team's work.
  • Excellent oral and written communication skills.
  • Detail-oriented, excellent prioritization, time management, organizational, and follow-up skills.
  • Demonstrated ability for process excellence and project management.
  • Experience implementing new F&B concepts.
  • Good financial acumen.
  • Basic understanding of Health and Safety, Food Hygiene, and Employment Legislation.
  • Open availability and flexibility to work according to the needs of the business, including some travel as needed.
  • Comfortable with Word, PowerPoint, and Excel.

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