Floating Sous Chef

Job Details

In the Dinex Team a Sous Chef is management position responsible for executing, operating, and upholding the integrity of the Dinex brand in its day-to-day operations. This role requires leadership, quality control, and a commitment to excellence across all aspects of food production, team management, and guest service.

-Key Responsibilities-

Store, Event, and Catering Operations throughout multiple location

• Uphold the high standards established by Chef Daniel Boulud.
• Oversee and Support all aspects of food quality for both Various Locations based on needs of the business.
• Manage food production, including quality assurance, cost control, employee training, and employee relations.
• Ensure compliance with all food safety standards and regulations, maintaining a safe and sanitary work environment.
• Ensure proficiency in food prep, knife handling, temperature control, and sanitation practices.
• Lead menu design and seasonal offerings for both locations.
• Attend meetings discussing food-related matters and implement recommendations.
• Ensure supplies are available and properly stocked for operations.
• Lead catered events, Special requests events both on and off-site.
• Follow all safety policies and ensure proper accident reporting.

Guest Service

• Enhance guest operational efficiency and maintain positive guest relationships.
• Interact effectively with a diverse, high-volume customer base in a friendly and professional manner.
• Monitor back-of-house staff appearance and take corrective action as needed.
• Address food complaints and take immediate action to ensure guest satisfaction and recovery.

Profitability and Cost Control

• Achieve assigned labor cost and profitability goals.
• Responsible for adding BOH invoices into Craftable, and monitoring the data being added

Employees

• Conduct staff training to ensure high standards of customer satisfaction and profitability.
• Participate in regular meetings to improve communication across the team.
• Assist with the hiring process, onboarding, and employee orientation.
• Foster positive employee morale and address any concerns that arise.
• Resolve conflicts among back-of-house staff and manage discipline when necessary.
• Oversee scheduling and time-off requests while maintaining cost-consciousness.
• Create job descriptions for non-salaried cooks and BOH employees.

Maintenance

• Monitor the periodic maintenance schedule for kitchen equipment.
• Conduct monthly sanitation inspections to ensure compliance with company and health department standards.
• Work with kitchen staff to maintain and repair equipment.
• Ensure the kitchen and storerooms are properly maintained, taking corrective actions when required.
• Share responsibility for the appearance and cleanliness of all guest areas, alongside the GM.

Other Duties

• Maintain a positive and professional approach in all interactions with supervisors, management, coworkers, members, and the public.
• Work with minimal supervision, managing tasks effectively and solving problems independently.
• Actively practice food safety procedures (must have NYC food handler’s card).
• Train and motivate the team to perform at their best.
• Demonstrate strong organizational and time-management skills.
• Produce high-quality work in a timely manner, ensuring accuracy and attention to detail.

Build and maintain client relationships to ensure maximum satisfaction

Compensation Details

Compensation: Salary ($60,000.00 - $70,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts

Required Skills

Ability to Work Under Pressure

Strong Communication Skills

Adaptability to Changing Environments

Customer Focused Mindset

Team Collaboration

Analytical Skills for P&L Interpretation

Proficiency in Kitchen Equipment Maintenance

Ability to Motivate and Inspire a Team

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