Sous Chef

Savory has been revolutionizing food on-demand as New York City’s first delivery-only restaurant. Since 2011, Savory’s diverse and award-winning team has leveraged their many years of experience at top restaurants, technology companies, and startups to create compelling cuisine, carefully conceived to travel. Our team is led by veterans from both inside and outside of hospitality, including Bouley, Jean-Georges, Momofuku, Canyon Ranch, The Mandarin Oriental, Whole Foods, Union Square Hospitality Group, DuoLingo, Google, McKinsey & Company, Convene and more. We are constantly striving to improve the experience of fresh food delivery while continuing to find new ways to incorporate sustainable, local and responsible products into Savory’s expansive offerings. Our devotion to industry-leading technology, passion for hospitality and determination to trail-blaze the food on demand category drives our continued pursuit of excellence and innovation in delivery. Our 39th street headquarters also includes a showroom and take-out counter, and is open to the public during lunch hours. If you pay us a visit you can catch a glimpse behind the scenes of our 10,000 square foot kitchen and try a selection of some of the many sandwiches, salads, creative entrees and desserts that we offer as part of our expansive delivery menu. Over the past four years, we have served over half a million meals, and are on course to grow ~400% in 2015. That’s why we need you!

OUR CULTURE

We are a passionate, innovative, young(ish?) team that is extremely hardworking but definitely not afraid to poke fun at ourselves. We feel lucky to have the rare opportunity to be part of an entirely new category in food, and are passionate about re‑inventing the delivery dining experience to make it easier and more enjoyable. The work we do is not always easy, but it stretches team members and exposes them to a rapidly growing company, while giving them direct access to the next generation of rising entrepreneurs in food and technology. Requirements

STATEMENT OF PURPOSE

Executes excellent cooking skills, leadership skills and organizational skills in an effort to support a delivery only, corporate catering restaurant; while maintaining a focused and organized staff, acting as a leader to the kitchen, assuring clean, safe and orderly kitchen operations. Above all the Sous Chef must do all to create and maintain an environment where professionalism, cooperation and enthusiasm can flourish among the restaurant staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Reports to Executive Chef and follows direction to manage all aspects of the operations. Has overall knowledge of food preparation, knife skills and cooking techniques Abides by flexible schedule: 5 day work week working up to 12 hours a day that may fall on weekends Sets up daily meetings with staff to discuss service, menu changes, event menus, special information, and to delegate daily/weekly tasks Able to help develop seasonal, inventive, changing, and cost effective menus Organize and familiarize yourself with special menu requests on a daily basis. Ongoing training to maintain quality and develop the skills and knowledge of the employees. Is up to date and understands State and City Sanitation rules. Uses knowledge to keep training the kitchen staff (including Steward team) to assure a safe, orderly and sanitary work environment. Ordering quality food and beverage while developing strong relationships with vendors Receive goods to confirm quality, quantity and correct handling once in house as well as manage inventory Maintain daily/weekly food cost, at or below budgeted amount Acting as liaison between the front and the back of the house staff informing of the current menu and changes Reactive to customer feedback Working a station as needed to assure that shifts are covered and that the restaurant runs smoothly. Support and implement kitchen staff training program, as well as, a rotation of staff into stations Responsible for organizing and checking mise en place for stations before, during and after service Communicate with Executive Chef or Site Director of any changes to menus before and during service Tech literate: able to communicate via email, use Microsoft Office, and adapt to in house POS systems (i.e. Micros) Upholds company standards and promotes a positive, safe, professional, respectful and efficient work environment

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Education and/or experience Culinary Art degree 2 to 4 years experience or on the job training as Sous Chef in a high volume/ high speed/ high consistency restaurant, banquet, or hotel production Large event experience is a must. NYC Department of Health Food Protection Certification is mandatory Language Skills Ability to read and interpret documents in English Ability to write routine reports and daily prep lists. Fluent in English and has an understanding of Spanish. Physical Demands Regularly stand and walk with brief periods where sitting is required for non‑kitchen floor management Able to use and handle tools/objects such as knives, controls, scoops, spatulas, bowls, cooking ware, trays, etc. Instances that the team member is need to stoop, kneel, crouch, crawl, climb or balance, and reach with arms and legs Able to regularly lift or move up to 50 pounds Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. The kitchen can range from cooler to hot weather depending on the season. All team mates are informed and given proper uniforms depending on the climate changes. (Please note management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands). #J-18808-Ljbffr Wet Willie's