Executive Sous Chef

Summary 190 Seat Mediterranean Restaurant on Bryant Park in NYC is looking for its Executive Sous Chef to complete its culinary team! The executive sous chef will assist Executive Chef in handling all aspects of the kitchen operation to maintain and develop the high quality of food. All duties are to be performed in accordance with Executive Chef’s standards within company policies, practices, and procedures. Responsibilities Supervises with Executive Chef and coordinates all activities and personnel concerning food preparation, kitchen, and storage areas. Supervises with Executive Chef all personnel to ensure cleanliness of the kitchen, equipment, and food safety. Samples, smells, and observes food to ensure conformance to Heritage Grand Bakery recipes and standards. Maintains food quality control. Ensures proper food rotation, which will eliminate spoilage and waste. Maintains hygiene level required by the local Health Department and ensures that food sanitation, safety, and proper food handling functions are practiced daily. Provides leadership, develops and completes effective employee training procedures for all food and health department duties. Assists Executive Chef with menu planning, food production, and controls food costs. Understands and utilizes inventory system properly for purchasing, release orders, and cost transfers. Must expedite all food orders and ensure the proper inventory levels. Assists Executive Chef with hiring, training, and evaluating back‑of‑the‑house employees. Instructs line cooks and sous chefs in details of the work they perform, observes performance in detail and works with them to improve performance. Inventories and purchases food items, kitchen supplies, and equipment. Co‑ordinates with FOH team on menu changes, specials & shortages. Assists Executive Chef with control of payroll, overtime, PTO requests, sick days, and incident reports. Keeps records of kitchen training and manages training sessions. Attends culinary training with the goal to master and conquer new areas. Observes all company requirements and current statutory legislation with regards to fire precaution and evacuation, health, and safety at work. Attends training related to safety and health codes. Attends meetings which may be relevant to the operation of the business. Requirements To perform this job successfully, the executive sous chef must have a passion for creating delicious food, building high‑performing teams, and delivering hospitality: Qualifications Ability to communicate and understand the predominant language(s) of the restaurant’s trading area. Good communication skills, both verbal and written. 5+ years of experience as Chef de Cuisine or Sous Chef in a similar environment. Detail‑oriented and motivated to be proactive in a fast‑paced setting. Organization skills are a must. Passion for European cuisine. Experience in managing, mentoring, and coaching a team. Good understanding of food safety and hygiene practices. Food handler certificate. Demonstrated knowledge and experience with managing inventory and cost control. Basic knowledge of Microsoft Office applications, restaurant scheduling and relevant computer applications (Microsoft Word, Excel, Outlook; restaurant specific software including inventory control and business metric applications). Works in a standing position for long periods of time (up to 10 hours). Ability to lift up to 30 lb. #J-18808-Ljbffr Heritage Grand Bakery and Pizza Bar