Senior Sous Chef New Mediterranean Restaurant Opening February Williamsburg, Brooklyn

SENIOR SOUS CHEF 

Support the Executive Chef in providing leadership, direction and motivation to the culinary team, ensuring the successful execution of daily department operations and that consistent, high quality product is produced.  Responsible for all culinary functions and staff in assigned kitchen.  Strives to continually improve guest and team member engagement and maximize the financial performance of the department.

Responsibilities:

• Supervise daily culinary operations in assigned kitchen and ensure compliance with all policies, standards and procedures.  Understand team member positions well enough to perform duties in team members’ absence.

• Schedule team members to business demands and track team member time and attendance.

• Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Ensure compliance with food handling and sanitation standards.  Follow proper handling and correct temperatures of all food products.

• Regularly estimate production needs and communicate to culinary team.

• Prepare and cook food.  Assist in determining how food should be presented and create innovative, attractive food displays.

• Maintain purchasing, receiving and food storage standards.

• Ensure regular, ongoing communication occurs (e.g. daily rallies, divisional/departmental meetings, attendance at regular and ad hoc hotel meetings).

• Ensure team member recognition is taking place on all shifts and participate in all team member recognition programs.  Celebrate successes and publicly recognize the contributions of team members.

• Solicit team member feedback, utilize an “open door” policy and review team member engagement results to identify and address team member problems or concerns.

• Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.  

• Ensure proper controls are in place and polices are established and followed by all team members and are administered fairly and consistently, disciplinary procedures and documentation are completed according to standard.

• Participate in the development and implementation of corrective action plans to improve guest satisfaction and strive to improve quality.

• Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.

• Communicate the impact of the department’s operations on the property’s operational and financial goals and objectives and achieve or exceed budgeted goals.  Achieve and exceed goals including performance goals, budget goals, team goals, etc.

• Review guest comments, guest satisfaction results and other data to identify areas for improvement.  Respond to and handle guest opportunities and challenges.

• Establish and maintain open, collaborative internal and external relationships and ensure direct reports do the same.  Assist team in developing lasting relationships with guests to secure repeat business.  Serve as a role model to demonstrate appropriate behaviors.

• Provide inspirational leadership to enliven the 1 Hotels Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars.

• Recruit and select talented team members who will enhance the 1 Hotels culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands.  

• Train department team members; plan, assign and direct work; reward and discipline team members; address complaints and resolve problems.  Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance.  Empower team members to deliver the ultimate guest experience.  Observe team member service behaviors and provide ongoing feedback.

• Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example.

• Build and maintain an organizational culture that maximizes guest and team member engagement and attracts top talent.

Requirements:

• Must be at least 21 years of age

• Strong interpersonal relations and leadership abilities. Exemplifies a passionate “can do” attitude with natural leadership and motivational skills

• Prior experience in a quality hotel, restaurant or bar brand; depth of knowledge of excel, purchasing and control procedures, cost controls and DOH procedures

• Knowledge of Food and Beverage and Culinary operations; track record of strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement

• Working knowledge of Food & Beverage operations, financials and budgeting systems with a clear understanding of cost controls and driving top line revenue

• Excellent organizational, verbal and written communication skills

• Well versed in culinary financial aspects

• Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets.

• Ability to identify and solve problems.  

• Professional & appropriate business appearance and demeanor aligned with the brand and culture

• Excellent verbal and written communication skills.

• Flexibility to meet the demands of a 24-hour operation

SENIOR SOUS CHEF 

Support the Executive Chef in providing leadership, direction and motivation to the culinary team, ensuring the successful execution of daily department operations and that consistent, high quality product is produced.  Responsible for all culinary functions and staff in assigned kitchen.  Strives to continually improve guest and team member engagement and maximize the financial performance of the department.

Responsibilities:

• Supervise daily culinary operations in assigned kitchen and ensure compliance with all policies, standards and procedures.  Understand team member positions well enough to perform duties in team members’ absence.

• Schedule team members to business demands and track team member time and attendance.

• Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Ensure compliance with food handling and sanitation standards.  Follow proper handling and correct temperatures of all food products.

• Regularly estimate production needs and communicate to culinary team.

• Prepare and cook food.  Assist in determining how food should be presented and create innovative, attractive food displays.

• Maintain purchasing, receiving and food storage standards.

• Ensure regular, ongoing communication occurs (e.g. daily rallies, divisional/departmental meetings, attendance at regular and ad hoc hotel meetings).

• Ensure team member recognition is taking place on all shifts and participate in all team member recognition programs.  Celebrate successes and publicly recognize the contributions of team members.

• Solicit team member feedback, utilize an “open door” policy and review team member engagement results to identify and address team member problems or concerns.

• Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.  

• Ensure proper controls are in place and polices are established and followed by all team members and are administered fairly and consistently, disciplinary procedures and documentation are completed according to standard.

• Participate in the development and implementation of corrective action plans to improve guest satisfaction and strive to improve quality.

• Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.

• Communicate the impact of the department’s operations on the property’s operational and financial goals and objectives and achieve or exceed budgeted goals.  Achieve and exceed goals including performance goals, budget goals, team goals, etc.

• Review guest comments, guest satisfaction results and other data to identify areas for improvement.  Respond to and handle guest opportunities and challenges.

• Establish and maintain open, collaborative internal and external relationships and ensure direct reports do the same.  Assist team in developing lasting relationships with guests to secure repeat business.  Serve as a role model to demonstrate appropriate behaviors.

• Provide inspirational leadership to enliven the 1 Hotels Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars.

• Recruit and select talented team members who will enhance the 1 Hotels culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands.  

• Train department team members; plan, assign and direct work; reward and discipline team members; address complaints and resolve problems.  Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance.  Empower team members to deliver the ultimate guest experience.  Observe team member service behaviors and provide ongoing feedback.

• Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example.

• Build and maintain an organizational culture that maximizes guest and team member engagement and attracts top talent.

Requirements:

• Must be at least 21 years of age

• Strong interpersonal relations and leadership abilities. Exemplifies a passionate “can do” attitude with natural leadership and motivational skills

• Prior experience in a quality hotel, restaurant or bar brand; depth of knowledge of excel, purchasing and control procedures, cost controls and DOH procedures

• Knowledge of Food and Beverage and Culinary operations; track record of strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement

• Working knowledge of Food & Beverage operations, financials and budgeting systems with a clear understanding of cost controls and driving top line revenue

• Excellent organizational, verbal and written communication skills

• Well versed in culinary financial aspects

• Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets.

• Ability to identify and solve problems.  

• Professional & appropriate business appearance and demeanor aligned with the brand and culture

• Excellent verbal and written communication skills.

• Flexibility to meet the demands of a 24-hour operation