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Summary
Sous Chef
Salary To be discussed
Schedule Full Time
Experience Minimum 5 years of experience
Location Time Warner Center Ten Columbus Circle, Third Floor, New York, NY 10019, United States

Sous Chef


Description

D&D London is looking for an F&B professional to take the position of Sous-Chef for Bluebird London Restaurant. Bluebird London restaurant is located inside Time Warner Center at Columbus Circle.

JOB OVERVIEW:
Candidate must execute and oversee service and assist in management of all aspects of BOH including all outlets, restaurant, private event, café, bar / lounge and supplies operations and all the facilities on a daily basis. Must strive to continually improve guest and employee satisfaction and maximize the financial performance in all areas with a focus on maintenance, cleanliness administrative and hiring duties.

REPORTS TO: Executive Sous-Chef & Executive Chef

Education or Certification
• High School Diploma or equivalent required
• Culinary School and / or Hospitality Management Degree preferred (AOS or Bachelor’s Degree)
• Certifications as required to comply with local, state and health codes, i.e., food safety and alcohol awareness
• Minimum 3 years combined experience in an Upscale casual restaurant along with Fine Dining Restaurants for a broad and rounded experience base.

Skills and Knowledge
• Strong knowledge of BOH and kitchen operational procedures.
• Strong ability to review and understand the competition, food trends and customer expectation.
• Strong customer and employee relation skills.
• Strong knowledge of food handling and sanitation standards.
• Basic knowledge of food & labor control procedures.
• Knowledge of restaurant equipment and routine maintenance needs.
• Effective influence, decision & problem-solving skills.
• Strong organization and communication skills (verbal, listening, writing).
• Ability to acquire and maintain relationships e.g., employee, customers, vendors and executive committee.
• Ability to work well in stressful and high-pressure situations.
• Strong negotiation and conflict management skills.
• Basic presentation skills.
• Under the supervision of Executive Sous-Chef, ability to interact with standard software applications including point of sale and food cost systems.
• Under the direction of Executive Sous-Chef / Executive-Chef, ability to manage progressive disciplinary actions (PDA) with employees as well as handle termination processes.
• Under the supervision of Executive Sous Chef, ability to execute monthly inventory.
• Knowledge of purchasing, inventory controls, supplies, and big four equipment.
• Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, HFPA).

Technical Expertise
• Executes daily service with a focus on the guest and set operational procedures.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Recognizes good quality products and presentations.
• Maintains service and sanitation standards in outlets by ensuring compliance with food handling and sanitation standards, including compliance with all local, state and federal (OSHA, ASI, Health Department) regulations. Ensures Team Members understand all of the above.
• Ensures food, beverage, china, glass and flatware inventory levels are maintained and that breakage is avoided.
• Understands and communicates to Team Members the operating and maintenance procedures of all BOH equipment and coordinates their repair (through the Executive Sous-Chef and Executive-Chef) and maintenance programs as needed.
• Effectively investigates reports and follows-up on Team Members and guest accidents.
• Speaks to management, FOH line Team Members and guests to gauge overall satisfaction.
• Ensures menu products represent good perceived value towards the public.
• Ensures menu accuracy with Executive Sous Chef / Executive-Chef through truth-in-menu descriptions, menu proofing and constantly giving feedback so all printed menus are accurate.
• Under the supervision of Executive Sous-Chef / Executive-Chef coordinates all product changes throughout the range of menus available.
• Displays leadership in guest hospitality, exemplifies excellent customer service as a role model and creates a positive atmosphere for guest relations. Always leads by example.
• Observes service behaviors of Team Members and provides feedback to individuals and or FOH managers; continuously strives to improve service performance.
• Establishes and maintains open, collaborative relationships with Team Members and ensures associates do the same within the team.
• Under the supervision of Executive Sous-Chef / Executive-Chef, actively solicits Team Members feedback, via "open door" policy and review Team Members satisfaction results to identify and address departmental challenges or concerns. Ensures Team Members are treated equitably. Constantly strives to improve retention. Brings issues to the attention of senior management as necessary.

Bluebird London Restaurant is looking for someone that has a great understanding of the market, is a great communicator, outgoing, cheerful, knowledgeable, and mature – well, all the things it takes to run a successful restaurant / lounge
At D&D London, we are convinced that the search for excellence relies on the talents of men and women. Our recruitment policy is built on a long-term vision which is really important to us : we want to develop your potential and recognize the value of your work. Everyone can progress if they put their talent, heart and will into it

D&D London is looking for an F&B professional to take the position of Sous-Chef for Bluebird London Restaurant. Bluebird London restaurant is located inside Time Warner Center at Columbus Circle.

JOB OVERVIEW:
Candidate must execute and oversee service and assist in management of all aspects of BOH including all outlets, restaurant, private event, café, bar / lounge and supplies operations and all the facilities on a daily basis. Must strive to continually improve guest and employee satisfaction and maximize the financial performance in all areas with a focus on maintenance, cleanliness administrative and hiring duties.

REPORTS TO: Executive Sous-Chef & Executive Chef

Education or Certification
• High School Diploma or equivalent required
• Culinary School and / or Hospitality Management Degree preferred (AOS or Bachelor’s Degree)
• Certifications as required to comply with local, state and health codes, i.e., food safety and alcohol awareness
• Minimum 3 years combined experience in an Upscale casual restaurant along with Fine Dining Restaurants for a broad and rounded experience base.

Skills and Knowledge
• Strong knowledge of BOH and kitchen operational procedures.
• Strong ability to review and understand the competition, food trends and customer expectation.
• Strong customer and employee relation skills.
• Strong knowledge of food handling and sanitation standards.
• Basic knowledge of food & labor control procedures.
• Knowledge of restaurant equipment and routine maintenance needs.
• Effective influence, decision & problem-solving skills.
• Strong organization and communication skills (verbal, listening, writing).
• Ability to acquire and maintain relationships e.g., employee, customers, vendors and executive committee.
• Ability to work well in stressful and high-pressure situations.
• Strong negotiation and conflict management skills.
• Basic presentation skills.
• Under the supervision of Executive Sous-Chef, ability to interact with standard software applications including point of sale and food cost systems.
• Under the direction of Executive Sous-Chef / Executive-Chef, ability to manage progressive disciplinary actions (PDA) with employees as well as handle termination processes.
• Under the supervision of Executive Sous Chef, ability to execute monthly inventory.
• Knowledge of purchasing, inventory controls, supplies, and big four equipment.
• Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, HFPA).

Technical Expertise
• Executes daily service with a focus on the guest and set operational procedures.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Recognizes good quality products and presentations.
• Maintains service and sanitation standards in outlets by ensuring compliance with food handling and sanitation standards, including compliance with all local, state and federal (OSHA, ASI, Health Department) regulations. Ensures Team Members understand all of the above.
• Ensures food, beverage, china, glass and flatware inventory levels are maintained and that breakage is avoided.
• Understands and communicates to Team Members the operating and maintenance procedures of all BOH equipment and coordinates their repair (through the Executive Sous-Chef and Executive-Chef) and maintenance programs as needed.
• Effectively investigates reports and follows-up on Team Members and guest accidents.
• Speaks to management, FOH line Team Members and guests to gauge overall satisfaction.
• Ensures menu products represent good perceived value towards the public.
• Ensures menu accuracy with Executive Sous Chef / Executive-Chef through truth-in-menu descriptions, menu proofing and constantly giving feedback so all printed menus are accurate.
• Under the supervision of Executive Sous-Chef / Executive-Chef coordinates all product changes throughout the range of menus available.
• Displays leadership in guest hospitality, exemplifies excellent customer service as a role model and creates a positive atmosphere for guest relations. Always leads by example.
• Observes service behaviors of Team Members and provides feedback to individuals and or FOH managers; continuously strives to improve service performance.
• Establishes and maintains open, collaborative relationships with Team Members and ensures associates do the same within the team.
• Under the supervision of Executive Sous-Chef / Executive-Chef, actively solicits Team Members feedback, via "open door" policy and review Team Members satisfaction results to identify and address departmental challenges or concerns. Ensures Team Members are treated equitably. Constantly strives to improve retention. Brings issues to the attention of senior management as necessary.

Bluebird London Restaurant is looking for someone that has a great understanding of the market, is a great communicator, outgoing, cheerful, knowledgeable, and mature – well, all the things it takes to run a successful restaurant / lounge
At D&D London, we are convinced that the search for excellence relies on the talents of men and women. Our recruitment policy is built on a long-term vision which is really important to us : we want to develop your potential and recognize the value of your work. Everyone can progress if they put their talent, heart and will into it

Details
Salary To be discussed
Schedule Full Time
Experience Minimum 5 years of experience
Location Time Warner Center Ten Columbus Circle, Third Floor, New York, NY 10019, United States

Skills
Inventory Management
Fine Dining Experience
Fast-Paced Experience
Owns Knives
Food Safety
Staff management
P&L
Forecasting
Recruitment
Food Ordering
Health & Safety
Running the Pass
Running a Service
Rotas
By applying you confirm you have these skills.

expired job post

Time Warner Center Ten Columbus Circle, Third Floor, New York, NY 10019, United States