Sous Chef (High volume - Commissary Kitchen)

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Sous Chef (High volume - Commissary Kitchen) Bronx, NY, US 30+ days ago Requisition ID: 1313 Salary Range: $90,000.00 To $100,000.00 Annually Led by dynamic owner Joe Gurrera (and his commitment to superior quality) Citarella has grown from a respected NYC fish market into a full-scale, Ultimate Gourmet Market with locations across New York City, the Hamptons, and Greenwich, Connecticut. A family-run business, we’re driven by a passion for great food. We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more. Join our team of seasoned professionals and become a part of the fabric of the New York food scene. Role and Responsibilities The Sous Chef will assist the Executive Chef in ensuring the efficient preparation of high-quality meals, manage kitchen operations, and enforce food safety standards. The ideal candidate will have experience working in large-scale kitchen operations, strong leadership skills, and a passion for food production. Culinary Operations & Production: Collaborate with the Executive Chef and Head Chef to ensure food is prepared safely, efficiently, and according to production specifications or customer requests. Supervise and manage kitchen staff in the preparation of bulk food, ensuring production deadlines are met without compromising quality. Maintain consistency in food presentation, portion control, and serving temperatures in line with food safety regulations. Assist in the creation and execution of seasonal and evolving menu concepts, working closely with the Executive Chef. Oversee the preparation, cooking, and packaging of meals for delivery and service, ensuring all deadlines are met according to production orders. Oversee the monitoring of inventory, including raw ingredients, supplies, and equipment. Track product consumption and waste, notifying the Executive Chef when inventory is low. Assist with the unloading, inspecting, and storage of raw ingredients and supplies. Collaborate with the Executive Chef to plan and forecast production needs, ensuring efficient use of resources. Team Supervision & Development: Lead, train, and mentor kitchen staff, ensuring adherence to food safety, sanitation, and quality standards. Assist in the hiring, coaching, counseling, and performance evaluations of kitchen employees, ensuring they develop within their roles. Enforce standard operating procedures (SOPs) for kitchen operations, including recipes, presentation, and sanitation protocols. Monitor the performance of hourly food service associates and address any issues, ensuring smooth kitchen operations during peak hours. Assist the Executive Chef in managing the kitchen’s labor and food costs to stay within budgetary guidelines. Help develop weekly labor schedules, ensuring the kitchen is staffed efficiently without exceeding labor budgets. Maintain accurate records for period-end inventory and assist in food cost analysis. Sanitation & Safety Compliance: Maintain a clean, organized, and sanitary kitchen environment, including but not limited to tables, shelves, equipment, and floors. Enforce and monitor food safety standards per state and local regulations, ensuring proper food handling and storage. Ensure all kitchen equipment, utensils, and food supplies are cleaned and sanitized according to the company’s standards. The described functions are among the essential job functions for this position but are not exhaustive of the essential functions of the job or of the tasks that an Associate may be required to perform. Associates may be assigned additional responsibilities as necessary. The employer reserves the right to revise this job description at any time and to require Associates to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change. Qualifications and Requirements Minimum of 3-5 years of experience as a Sous Chef or in a similar position, with a strong background in bulk production and warehouse kitchen environments. Culinary degree or equivalent experience preferred. Proven ability to lead and manage kitchen staff, delegating tasks, and ensuring team cohesion and productivity. Strong understanding of large-scale food production methods, sanitation, food safety standards, and culinary techniques. Excellent organizational skills with the ability to multitask in a high-pressure environment. Team player, able to work collaboratively in a fast-paced environment. Effective communication skills in English. Spanish is a Plus Preferred Skills Basic knowledge of Allergens and Non-Allergens. Ability to work in a fast-paced kitchen environment, lift up to 50 lbs , and stand for extended periods. Must be able to withstand different temperatures throughout the shift. Hot and cold. Must be dressed for work. Uniforms will be given to fit the company dress code. #J-18808-Ljbffr Citarella