Sous Chef

The candidate must be driven to lead, nurture and motivate a high performing team: Should have top industry experience and the ability to raise our already high standards of quality and guest satisfaction. 2+ years of operational restaurant or hotel management experience (back of house) Excellent work ethic and dedication to the hospitality industry. Has an influential philosophy leadership and management presence based on mutual respect and organization coupled with strong business acumen. The ability to maintain a calm demeanor under pressure while understanding the principles of People, Product and Process. Adheres to guidelines with regard to company standards. Maintains a clean, safe, hazard-free work environment within area of responsibility. Have previous high-end Restaurant experience. Catering/Banqueting background a plus. Produce accurate recipes and photo specifications for new dishes implemented on menus. Provide a quick and efficient service at all times and be flexible as and when required. Maintain good working relations with your team and all other members of staff in the kitchen. Take ownership for kitchen cleanliness at all times. Take ownership for correct portion control and that wastage is kept to a minimum and to ensure that correct stock rotation is evident within the kitchen. Pro-actively monitor food purchases, food wastage, stock rotation, and levels on a daily basis to ensure the monthly food cost budget is achieved. Take ownership for fresh food and dry store orders on a daily basis. All orders are to be submitted after checking current stock levels and are to be in line with business needs. Conduct and coordinate the daily order of fresh food produce for the entire kitchen in line with business needs. Take ownership for presenting new ideas for menus, presentations, and working practices to Upper Management. Certification by NYC DOH is a MUST! Must have a flexible schedule and available to work nights and weekend. Compensation: Competitive salary #J-18808-Ljbffr