Sous Chef

Sous ChefRosette Wine Bar518 Hudson Street, New York, NY Full Time • Salary ($70k)Days: Tuesday, Wednesday, Thursday, Friday, SaturdayRequired Years of Experience: 2 yearsWe're hiring a motivated, intelligent, and passionate Sous Chef to assist in leading and managing our team and culinary operations. An ideal candidate would have 3+ years in fine dining and kitchen management experience. We are searching for a hardworking, organized, kind and versatile chef with particular love and knowledge of French ingredients and cuisine. Please apply if you are a killer cook, interested in learning and teaching, love interacting with clients and want to embark on a new project making delicious, beautiful food at the highest standard in a comfortable inviting atmosphere.Key ResponsibilitiesWelcoming guests and communicating the essence of our style of warmth and hospitality as throughout the meal in a guest facing role.Thorough knowledge of the menu, wine and beverage list and a desire to collaborate on developing new dishes in a seasonally changing menuSelf-motivated and highly organized, with the ability to self-manage multiple priorities simultaneously in a timely manner and manage others with grace and kindnessSet weekly work schedules and individual prep schedules to ensure smooth service, ability to step in and assist at any stationMake beautiful food and operate at the highest level of organization and cleanliness, show others how to do the same. Offer training and mentorship to cooks to help them gain a sense of belonging and knowledge.Ensure the BOH operations are running smoothly and profitably, manage COGS and food wasteMaintain standards of cleanliness, urgency and qualityIdeal QualificationsIdeally 2 + years of experience in fine dining or upscale casual dining in a management role, bonus points for experience with and knowledge of French cuisineNYC Food Handlers certificationHave working knowledge of kitchen management, inventory management, staff scheduling and food/labor cost maintenanceBe able to manage the line and assure food quality, presentation and consistency standards are maintained during serviceAbility to build a rapport with guests in an 'open kitchen' setting, commitment to service quality, excellence, and sincere hospitalityHave experience creating and maintaining prep lists, placing orders, and working with vendorsAssist with BOH facilities maintenance and upkeepExcellent computer competency, well-versed in POS and inventory systemsStrong verbal and written communication skillsAbility to work in a standing position for long periods of time, tackle flights of stairs, and lift up to 50 poundsWe are an equal opportunity employer and value diversity and inclusion and belonging at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.Compensation: Salary ($70,000.00)Required SkillsLeadershipTeam ManagementCulinary CreativityCustomer Service OrientationAttention to DetailOrganizational SkillsKnowledge of Food Safety Standards