Sous Chef

Delmonico's Hospitality Group, a growing restaurant group, is seeking Sous Chefs for Tucci, its Italian concept in NoHo, Manhattan.

We are looking for an individual who has a passion for the hospitality industry and willingness to learn and grow as a leader.

Tucci is creatively driven and confluent. Tucci is only open for dinner service.

The ideal candidate will be focused, devoted, curious, and have a strong passion cooking and learning. We are looking for individuals who are confident that they will become an integral member of a team that values hard work and brings detail and care to every part of their day.

Each candidate is responsible for the health and wealth of the restaurant. Successful candidates will have a minimum of 2-3 years of experience working in a professional kitchen. Candidates will manage food and labor costs, expedite busy service, plan and oversee production and communicate effectively. She/he/they can handle multiple tasks in a composed, friendly and hospitable manner and has the speed and skill to manage the fast pace of our restaurant. Successful candidates will have experience and be able to demonstrate competency in the following areas:

● Proven communication skills; comfortable speaking and explaining dishes; Able to respond to emails, create documents, and follow prescribed protocols; Spanish language proficiency a plus but not required
● Commitment to our sourcing ethos and utilization of seasonal ingredients. Ability to work successfully with purveyors, understand the offerings from each farm and purchase reliably from partner suppliers
● Basic understanding of restaurant economics. Ability to manage food cost & budgeting; proficiency in writing and costing recipes; comfortable maintaining food cost targets; values maximum product utilization
● Ability to manage busy service, maintain quality standards, ensure consistency of product and respond to all issues to ensure a smooth service. Thorough knowledge of menu items including all ingredients and allergens. Ability to effectively communicate with cooks and FOH staff during service. Able to improve organization and systems where needed to increase the accuracy and timeliness of order delivery
● Thorough knowledge of restaurant sanitation including NYC DOH standards and familiarity with federal, state and local requirements for pandemic safety; ability to manage equipment and facilities maintenance
● Have a minimum of three years of experience in the cuisine of the restaurant, including at least two years in a leadership position, or equivalent.
● Able to work with the Executive Chef and Group leadership to compose seasonal menus utilizing local produce. Possess experience in presenting and explaining dishes, able to adapt to feedback and train cooks in the production of new dishes
● Demonstrated leadership skills; possessing the temperament to work effectively at all levels of the organization to motivate, instruct, and correct when needed. Understands the contribution of each department and works to promote the efficiency of the overall operation. Able to interact successfully with FOH and Group leadership. Good problem-solving skills

Job Type: Full-time