Cafeteria Sous Chef

OVERVIEW TheCafeteriaSous ChefwithF&B 575 atArvaatAman New Yorkis responsible forensuring that employee meals are consistently well-prepared, properlyexecutedand reflective of the standards of F&B 575 at Aman New York. The Cafeteria Sous Chefis responsible forproviding leadership, creating a consistent positive environment whilemaintainingthe highest degree of qualityinboth service and productwithin the colleague dining room. KEY RESPONSIBILITIES Assistinfosteringan environment that upholdsthehighest-levelstandards of qualityandexecution whilemaintaininga positive, professional, and caring workplace. Foster an environment of teamwork andassistemployees in any form needed in relation to the execution of their duties. Oversee the daily preparation and execution of breakfast, lunch, dinner, overnight, and other scheduled employee meal periods. Ensure employee meals are prepared on time, inappropriate quantitiesand according to established quality, presentation,portionand temperature standards. Check and taste all miseenplace and prepared food daily prior to each meal period to ensure it meets established standards. Conduct line checks prior to service and ensure all stations are properly prepared, stocked,organizedand ready for operation. Provide clear direction, dailyassignmentsand ongoing feedback to cafeteria culinary team members. Plan daily preparation volumes and production schedules based onanticipatedemployee meal counts, occupancy, staffinglevelsand operational needs.Adjust production appropriately tomaintainadequate food availability while minimizing waste and overproduction. Assist the Chef de Cuisine, Executive Sous Chef, SousChefsand culinary leadership team in managing prime costs andmaintainingbudgeted food cost goals. Support the development and implementation of rotating employee cafeteria menus that provide variety,qualityandappropriate optionsfor team members. Place food and supply orders according to management direction,establishedpars, operationalrequirementsand budgeted food cost goals. Ensureall food itemsare properly labeled, dated, stored, rotated and easily accessiblein accordance withFIFO standards. Complete freezer pulls andensureproductsare properly thawed,handledand incorporated into production schedules. Support the development of procedural guidelines,standardsand operating systems andassistwith their successful implementation. Plan and execute employee events, celebrations, specialmealsand other internal functions from a culinary perspective. Maintain a clean, orderly,organizedand sanitized kitchen,storageand serving environmentin accordance withNYC Department of Health regulations and Aman standards. Maintain all required logs inan accurateand organized manner.Ensure proper food handling,sanitationand HACCP procedures arefollowed at all times. Support the interviewing, hiring,onboardingand training of cooks and other assigned culinary employees. Assistwith ongoing coaching,developmentand counseling conversations with culinary employees. REQUIREDEXPERIENCEAND QUALIFICATIONS Culinary associate degree or apprenticeship in culinary arts preferredin a luxury restaurant or hotel setting. Experience as a Junior Sous Chef or Sous Chef preferred. Has a sense of ownership and a self-starter attitude. Takes initiative to ensure smooth and efficient operations. Ability to train, guide,coach and counselline cooks and newhires. Strong teamwork and communication skills. Reading, writing, and oralproficiencyin the English languagerequired. Multi-lingual is a plus. Able to work long shifts in a fast-pacedenvironment. Flexibility to work shifts, weekends, nights, andholidays. New York Department of Health Food Handlercertified. High attention to detail. Sensitive to cultural nuances. Ability tomaintaina clean and professional appearanceas per companypolicies. Ability to carry, push, and pull heavyloads,standing,bending,andliftingto 40 pounds. Ability to stand for extended periods oftime. We use eVerify to confirm U.S. Employment eligibility. #J-18808-Ljbffr ARVA