Executive Chef

2 weeks ago

New York, New York, United States Graduate Roosevelt Island Full time
Job Title: Sous Chef

Location: Graduate Roosevelt Island

Job Type: Full-time

About Us: Graduate Roosevelt Island is a Michelin Guide ranked hotel located on the Cornell Tech Campus on Roosevelt Island. We are part of the Graduate Hotels collection and are committed to providing exceptional service to our guests.

Job Summary:

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste, and food cost. This role requires a high level of culinary expertise, leadership skills, and attention to detail.

Responsibilities:
  • Work with other F&B managers to ensure seamless operations and high-quality food production.
  • Monitor and control food and labor costs while maximizing guest satisfaction.
  • Coordinate and monitor all phases of Loss Prevention in kitchen areas.
  • Prepare and submit required reports in a timely manner.
  • Ensure the quality of all food products and presentation.
  • Oversee all aspects of the daily operation of the kitchen and food production areas.
  • Make cooks aware of daily forecasts and customer counts to ensure timely service.
  • Respond to guest complaints in a timely and professional manner.
  • Ensure compliance with SOPs in all outlets.
  • Conduct staff performance reviews in accordance with Highgate Hotel standards.
  • Understand and implement corporate promotions in outlets.
  • Know and enforce all local health department sanitation laws.
  • Assess food portion size, visual appeal, taste, and temperature of items served.
  • Check all stations at the end of every shift for proper food storage and sanitation.
  • Check food purchases for proper ordering, quality, and price structure.
  • Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report.
  • Prepare daily food production sheets.
  • Cut meat, poultry, seafood according to daily business needs.
Requirements:
  • At least 4 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
  • Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  • Long hours sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
  • Maintain a warm and friendly demeanor at all times.
  • Effective communication skills, both verbal and written, with all levels of employees and guests.
  • Ability to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Participate in M.O.D. coverage as required.
  • Maintain regular attendance in compliance with Highgate Hotel standards.
  • Maintain high standards of personal appearance and grooming.
  • Comply with Highgate Hotel standards and regulations to encourage safe and efficient hotel operations.
  • Maximize efforts towards productivity, identify problem areas, and assist in implementing solutions.
  • Effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
  • Ability to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
  • Maintain confidentiality of information.
  • Perform other duties as requested by management.

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