The Sous Chef forF&B 575 at Nama at Aman New York is responsible for providing overallleadership, creating a consistent positive environment while maintaining thehighest degree of quality in both service and product. This includes overseeingrecipe development, item costing, product specification, sourcing,implementation of new menus and on-going quality assurance processes andsystems.

This position has an annual salary that can range from $80,000 to $85,000.

KEY RESPONSIBILITIES

•      Assist Chef de Cuisine and other Sous Chef in allaspects of kitchen procedures and food & beverage to ensure excellence inservice and product

•      Act as leader in Chef de Cuisine’s absence,including standing in for Omakase or expediting main dining room service

•      Plan and execute events from a culinary perspective

•      Formulate and implement procedural guidelines,policies and standards pertaining to the restaurant

•      Guide and support culinary team in theimplementation and adherence of kitchen standards, processes & systems

•      Adhere to all guidelines in the employee handbook

•       Set up and sanitize workstations

•       Ensure all food items are properly stored and easilyaccessible

•       Supervise food and cooling temperatures

•       Accept or reject ingredients from suppliers

•       Maintaina clean, orderly, and sanitized kitchen

•      Check all station mise en place daily prior to eachservice. Ensure that it is to standard.

•      Do random sanitation and temperature checks on eachstation

•      Base prep volumes and schedules based off ofreservation numbers.

•      Ensure the team to be on line for kitchen line up

•      Ensure kitchen maintains cleanliness

•      Report kitchen issues to engineering and follow upon status

•      Ensure day to day compliance with department ofhealth protocols

•      Perform other tasks or projects as assigned by management

REQUIRED EXPERIENCE AND QUALIFICATIONS

•       Culinaryassociate degree or apprenticeship in culinary arts preferred, and at least 2years in a supervisory level in aluxury restaurant or hotel setting, Japanese cuisine preferred

•       Familiar with luxury Omakase style sushi service

•       Ability to train, guide and coach line cooks and new hires

•       Strong teamwork and communication skills

•       Able to work long shifts in a fast paced environment

•       Flexibility to work shifts, weekends, nights, andholidays

•       Food Safety certified

•       Able to be organized, manage time wisely and workwith little to no direct supervision

•      Very high attention to detail

•      Sensitive to cultural nuances

•      Able to handle a multitude of tasks in an intense, fastpaced environment

•       Ability to maintain a clean and professionalappearance as per company policies

•      Abilityto carry, push, and pull heavy loads; standing, bending and lifting up to 40pounds may be required

•       Ability to stand for extended periods of time

•       Multi-lingual is a plus

The Sous Chef forF&B 575 at Nama at Aman New York is responsible for providing overallleadership, creating a consistent positive environment while maintaining thehighest degree of quality in both service and product. This includes overseeingrecipe development, item costing, product specification, sourcing,implementation of new menus and on-going quality assurance processes andsystems.

This position has an annual salary that can range from $80,000 to $85,000.

KEY RESPONSIBILITIES

•      Assist Chef de Cuisine and other Sous Chef in allaspects of kitchen procedures and food & beverage to ensure excellence inservice and product

•      Act as leader in Chef de Cuisine’s absence,including standing in for Omakase or expediting main dining room service

•      Plan and execute events from a culinary perspective

•      Formulate and implement procedural guidelines,policies and standards pertaining to the restaurant

•      Guide and support culinary team in theimplementation and adherence of kitchen standards, processes & systems

•      Adhere to all guidelines in the employee handbook

•       Set up and sanitize workstations

•       Ensure all food items are properly stored and easilyaccessible

•       Supervise food and cooling temperatures

•       Accept or reject ingredients from suppliers

•       Maintaina clean, orderly, and sanitized kitchen

•      Check all station mise en place daily prior to eachservice. Ensure that it is to standard.

•      Do random sanitation and temperature checks on eachstation

•      Base prep volumes and schedules based off ofreservation numbers.

•      Ensure the team to be on line for kitchen line up

•      Ensure kitchen maintains cleanliness

•      Report kitchen issues to engineering and follow upon status

•      Ensure day to day compliance with department ofhealth protocols

•      Perform other tasks or projects as assigned by management

REQUIRED EXPERIENCE AND QUALIFICATIONS

•       Culinaryassociate degree or apprenticeship in culinary arts preferred, and at least 2years in a supervisory level in aluxury restaurant or hotel setting, Japanese cuisine preferred

•       Familiar with luxury Omakase style sushi service

•       Ability to train, guide and coach line cooks and new hires

•       Strong teamwork and communication skills

•       Able to work long shifts in a fast paced environment

•       Flexibility to work shifts, weekends, nights, andholidays

•       Food Safety certified

•       Able to be organized, manage time wisely and workwith little to no direct supervision

•      Very high attention to detail

•      Sensitive to cultural nuances

•      Able to handle a multitude of tasks in an intense, fastpaced environment

•       Ability to maintain a clean and professionalappearance as per company policies

•      Abilityto carry, push, and pull heavy loads; standing, bending and lifting up to 40pounds may be required

•       Ability to stand for extended periods of time

•       Multi-lingual is a plus