Sous Chef

Eyval Restaurant is looking for a dedicated sous chef to join our growing culinary management team. We are currently hiring for the following positions:

-Jr. Sous Chef

This is a great opportunity for a chef looking to grow in a leadership position or experienced cook seeking to step into a chef position. We are seeking a working chef who enjoys hands on cooking, learning, teaching, and leading by example. If you are interested in our cuisine and working with us. We look forward to hearing from you!

Selected in NY Times top 100 last three years. Eyval Restaurant is seeking experienced, professional, enthusiastic, and dedicated individuals to join our team. We are a kind and generous kitchen, we practice our craft with respect, dignity for food, and one another. 

Our concept at Eyval Restaurant is centered around contemporary Iranian cuisine. From our unique bread program, amazing rice dishes, to live fire cookery. 

Responsibilities

Responsibilities and duties include but are not limited to the below.

• Supervising activities of all back of house staff members including receiving, storing, prepping, and cooking
• Overseeing methods of preparation, portion sizes, and timeliness of food preparation; control food and usage to minimize waste
• Promoting teamwork and quality service through daily communication and coordination with the rest of the restaurant
• Planning, assigning, and coordinating work for Line Cooks
• Supplying recipes for, and suggesting methods and procedures to Line Cooks
• Maintaining accurate and detailed production records
• Utilizing effective internal communications, including meetings with team members to ensure optimum team work and productivity
• Participating in preparing food items on the line for service
• Rewarding and disciplining employees in addition to addressing complaints and resolving problems
• Maintain a friendly, fast and accurate service (100% guest satisfaction at all times).
• Work either as the Expo Chef or as the Garde Manger, Grill, Oven or Sauté cook (including prep) depending on the weekly schedule
• Maintain an “A” health inspection rating at all times in collaboration with the General Manager
• Control / oversee inventory, manage goods and supplies ordering and food vendors, and ensure that the food cost budget is met.

Qualifications

Must be at least 18 years of age. High school diploma or GED is required. At least 2 to 3 years prior experience as a line cook, with experience in a fine dining operation. Familiar with all phases of food preparation technique. Available to work required schedule which may include nights, weekends, holidays and overtime as needed. Must be able to get along with co-workers and work as a team. Must be able to maintain a neat, professional, well-groomed appearance and uphold company appearance/dress standards. Proven leadership skills to achieve goals while maintaining a high expectation of standards with regards to quality, presentation, and consistency. Ability to build a positive team around you and keep high employee morale among kitchen staff. Must have a passion for cooking and an active commitment to quality, safety, and sanitation practices. You must be able to meet the physical demands of the position: Mobility and dexterity to move/lift large, heavy objects up to 45 lbs.; able to stand and walk for periods of up to 8 hours; able to work in a hot environment and/or close-quarters; manual dexterity to include using kitchen utensils and handling food items. Must be able to tolerate industry standard chemicals used for cleaning and sanitizing and be able to withstand a hot and/or close environment. Must be able to work at a fast pace, and to respond to visual and oral cues. Understanding local health and safety requirements; ability to ensure that Department of Health standards are upheld