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Culinary Supervisor

2 months ago

New York, New York, United States Clemente Bar Full time

Join a premier cocktail lounge known for its exquisite offerings and artistic ambiance. As a vital member of our culinary team, you will play a key role in delivering exceptional dining experiences.

Reports to: Executive Chef

Direct Reports:

  • Prep cooks
  • Commis

Key Responsibilities

Culinary Leadership

  • Oversee the daily operations of the kitchen, guiding line cooks, commis, and externs in their preparation and presentation of dishes.
  • Ensure compliance with health and safety standards, maintaining cleanliness and organization in all storage areas according to established guidelines.
  • Conduct regular tastings of prepared items to uphold quality and flavor standards.
  • Manage an assigned station, ensuring timely and accurate plating of dishes.
  • Collaborate with the dining room and kitchen staff to synchronize the timing of service.
  • Work closely with the Chef de Cuisine and support staff to maintain equipment and facilities to the highest standards.
  • Document and uphold Hazard Analysis Critical Control Point (HACCP) standards consistently.

Staff Development

  • Assist in the recruitment process for kitchen personnel as needed.
  • Proactively identify and onboard new kitchen team members to support the restaurant's growth.
  • Mentor and train line cooks, commis, and externs, fostering their professional development.

Menu Innovation

  • Collaborate with the Chef de Cuisine in creating and refining menu items.
  • Contribute to recipe development and cost analysis for new dishes.
  • Explore and implement new culinary techniques as required.

Qualifications

  • Minimum of 3 years of management experience in a culinary setting.
  • Proficient knife skills and culinary techniques.
  • Ability to interpret and execute recipes and culinary standards.
  • Excellent communication skills, both verbal and written.
  • Strong computer proficiency, particularly with Microsoft Office applications.
  • Capability to mentor and guide team members effectively.
  • Ability to manage multiple tasks independently in a fast-paced environment.
  • Experience with diverse cooking styles and techniques.
  • Physical capability to lift up to 50 lbs and stand for extended periods.

This description outlines the primary responsibilities of the Sous Chef role. Additional duties may be assigned as necessary.



For more information about Clemente Bar, please visit our website.