Sous Chef

Position: Sous Chef  

Reports to: Chef de Cuisine  

Compensation: $68,000 - $80,000 Salary  

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Employee Wellness Plan, Staff Meal Program  

The Sous Chef is a driving force of the culinary department of NEXUS Club New York. They are a leader and supervisor of the kitchen and culinary program. The Sous Chef will be expected to order and inspect for quality all food and beverage items necessary for the production of the finished menu items. They must have the ability to work effectively in a team environment and maintain food quality and restaurant standards. They will be expected to oversee food production for all stations, track food costs as requested , ensure that employees keep waste to a minimum, and recognize the importance of employee morale and help to maintain it.  

Experience & Qualifications:  

• 2 years of experience as a Sous Chef or other kitchen leadership position.  
• Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations.  
• Oversee storage and use of food inventory. Organizes and oversees scheduled audits of physical inventory.  
• Oversees and executes Staff Meal planning and production, ensuring that this provides a great benefit to the team.  
• Friendly and engaging personality. Hospitality should be part of their natural demeanor.  
• Ability to lead a diverse staff while maintaining a positive environment.  
• Understanding of a variety of service styles, techniques and cuisines; from casual bar to upscale dining.  
• Flexibility in the face of changing information.  
• Strong communication skills are a must .  
• Advanced and precise knife skills.  
• Proficient in various cooking styles and techniques.  
• Ability to read, follow, and teach recipes and standards effectively.  

Responsibilities & Duties:   

• Communicate professionally and confidently with employees, vendors, and leadership.  
• Adhere to company standards for labor management  
• Uphold defined standards for food quality and hold vendors accountable for all product received .  
• Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date.  
• Provide consistent coaching and support for all hourly employees and possess the ability to fill into any BOH hourly position.  
• Maintaining a clean, sanitized, and organized workstation during each shift, strictly adhering to Department of Health (DOH) guidelines.  
• Food Handler’s Permit is required .  

Requirements  

• Ability to reach, bend, stoop, stand for long periods of time, and lift up to 50 pounds.  
• A professional appearance which meets company grooming standards.  
• Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by Chef De Cuisine.  
• Must be able to fluently read and write recipes .  

Physical Plant  

• Ensure the highest levels of cleanliness and organization are maintained in the kitchen at all times. All sanitation and health department codes and company checkli sts/procedures must be followed at all times.  
• Oversee Daily and Episodic Kitchen Cleaning.  
• Ensure that the kitchen is properly equipped and in good repair. Communicate any required maintenance to CDC.