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Sous Chef - PUBLIC Kitchen, a Jean-Georges Restaurant
Summary
Sous Chef - PUBLIC Kitchen, a Jean-Georges Restaurant
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
| Location | 215 Chrystie St, New York, NY 10002, USA |
| Category | Hotel |
| Cuisine | American |
Sous Chef - PUBLIC Kitchen, a Jean-Georges Restaurant
Description
Jean-Georges is seeking Sous Chefs for PUBLIC, an Ian Schrager Hotel. If you are passionate about cooking and want to be part of a great team with amazing potential for growth, Apply Here! This is your perfect opportunity to take your career to the next level!
Jean-Georges has forged a global reputation as one of the best chefs in the world by pioneering innovative cuisines with amazing diversity. With a passionate commitment to pampering and pleasing guests, Jean-Georges is one of the undisputed premiere restaurant groups in the world! Myriad styles, ranging from Three Michelin Star Jean-Georges to the amazingly rustic elegance of the Inn at Pound Ridge, PUBLIC New York is the perfect home for all Chefs.
As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always curious about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are sincere and you treat everyone with the utmost respect while being empathetic to their needs. You are naturally a social person and your welcoming expression makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it’s all starts with you.
Responsibilities:
− Under general supervision, prepares in accordance with quality, availability and seasonality all menu items.
− Assist and help coordinate all menu planning and implementation.
− Ensure food standards and presentation are maintained and always improved.
− Organize food production in a cost effective and hygienic manner.
− Assist in recruitment, training and discipline of all kitchen staff.
− Constantly strive to improve operating procedures.
− Find ways to improve the efficiency of the operations that will benefit our guests.
− Find methods of reducing costs without affecting the level of service or product received by the guests.
− Provide coaching and discipline for kitchen staff.
− Assists in controlling food and labor costs.
− Assist Executive Chef in supervision and coordinating all kitchen sub-sections engaged in the preparation and cooking of all food items.
− Assists Executive Sous Chef in planning menus; considers availability of raw food and ingredients, availability of skill required in preparing new menus, style and standards of JGM and PUBLIC Hotels.
− Controls work schedules, person on duty, absent, sick, and checks the daily attendance list.
− Check function sheets and sees to it that all food items for breakfast, lunch and dinner service and special functions are prepared on time and meet quality standards.
− Supervises cooking and other kitchen personnel and coordinates their assignments and arranges to ensure economical and timely food production.
− Estimates current and daily requirements of restaurant for food consumption based on event orders, daily menus, forecasts etc.
− Ensures prep stations are properly stocked and are accurate to minimize repeat visits.
− Ensures that there is an adequate supply of food at all times.
− Ensures the hygiene and sanitation are observed in the kitchen area and tools and equipment are handled, maintained and used properly.
− Responsible for minimizing waste/spoilage.
− Upholds the restaurant’s commitment to hospitality.
− Checks physical aspects all kitchen areas, cold-rooms, equipment and tools.
− To attend training and meetings as and when required.
− Additional responsibilities as direct by management.
Behavior/Skills:
Personality:
− Passionate
− Curious
− Sincere
− Empathetic
− Social
Skills:
− A professional and polished approach to leadership in a busy atmosphere.
− Excellent verbal and written communication skills.
Qualifications:
− 2-4 years’ experience or more in cooking and managing a culinary team in an upscale food and beverage operation.
− Degree from internationally recognized culinary institution preferred.
− Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.
− DOH Food Protection certified.
Jean-Georges has forged a global reputation as one of the best chefs in the world by pioneering innovative cuisines with amazing diversity. With a passionate commitment to pampering and pleasing guests, Jean-Georges is one of the undisputed premiere restaurant groups in the world! Myriad styles, ranging from Three Michelin Star Jean-Georges to the amazingly rustic elegance of the Inn at Pound Ridge, PUBLIC New York is the perfect home for all Chefs.
As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always curious about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are sincere and you treat everyone with the utmost respect while being empathetic to their needs. You are naturally a social person and your welcoming expression makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it’s all starts with you.
Responsibilities:
− Under general supervision, prepares in accordance with quality, availability and seasonality all menu items.
− Assist and help coordinate all menu planning and implementation.
− Ensure food standards and presentation are maintained and always improved.
− Organize food production in a cost effective and hygienic manner.
− Assist in recruitment, training and discipline of all kitchen staff.
− Constantly strive to improve operating procedures.
− Find ways to improve the efficiency of the operations that will benefit our guests.
− Find methods of reducing costs without affecting the level of service or product received by the guests.
− Provide coaching and discipline for kitchen staff.
− Assists in controlling food and labor costs.
− Assist Executive Chef in supervision and coordinating all kitchen sub-sections engaged in the preparation and cooking of all food items.
− Assists Executive Sous Chef in planning menus; considers availability of raw food and ingredients, availability of skill required in preparing new menus, style and standards of JGM and PUBLIC Hotels.
− Controls work schedules, person on duty, absent, sick, and checks the daily attendance list.
− Check function sheets and sees to it that all food items for breakfast, lunch and dinner service and special functions are prepared on time and meet quality standards.
− Supervises cooking and other kitchen personnel and coordinates their assignments and arranges to ensure economical and timely food production.
− Estimates current and daily requirements of restaurant for food consumption based on event orders, daily menus, forecasts etc.
− Ensures prep stations are properly stocked and are accurate to minimize repeat visits.
− Ensures that there is an adequate supply of food at all times.
− Ensures the hygiene and sanitation are observed in the kitchen area and tools and equipment are handled, maintained and used properly.
− Responsible for minimizing waste/spoilage.
− Upholds the restaurant’s commitment to hospitality.
− Checks physical aspects all kitchen areas, cold-rooms, equipment and tools.
− To attend training and meetings as and when required.
− Additional responsibilities as direct by management.
Behavior/Skills:
Personality:
− Passionate
− Curious
− Sincere
− Empathetic
− Social
Skills:
− A professional and polished approach to leadership in a busy atmosphere.
− Excellent verbal and written communication skills.
Qualifications:
− 2-4 years’ experience or more in cooking and managing a culinary team in an upscale food and beverage operation.
− Degree from internationally recognized culinary institution preferred.
− Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.
− DOH Food Protection certified.
Jean-Georges is seeking Sous Chefs for PUBLIC, an Ian Schrager Hotel. If you are passionate about cooking and want to be part of a great team with amazing potential for growth, Apply Here! This is your perfect opportunity to take your career to the next level!
Jean-Georges has forged a global reputation as one of the best chefs in the world by pioneering innovative cuisines with amazing diversity. With a passionate commitment to pampering and pleasing guests, Jean-Georges is one of the undisputed premiere restaurant groups in the world! Myriad styles, ranging from Three Michelin Star Jean-Georges to the amazingly rustic elegance of the Inn at Pound Ridge, PUBLIC New York is the perfect home for all Chefs.
As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always curious about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are sincere and you treat everyone with the utmost respect while being empathetic to their needs. You are naturally a social person and your welcoming expression makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it’s all starts with you.
Responsibilities:
− Under general supervision, prepares in accordance with quality, availability and seasonality all menu items.
− Assist and help coordinate all menu planning and implementation.
− Ensure food standards and presentation are maintained and always improved.
− Organize food production in a cost effective and hygienic manner.
− Assist in recruitment, training and discipline of all kitchen staff.
− Constantly strive to improve operating procedures.
− Find ways to improve the efficiency of the operations that will benefit our guests.
− Find methods of reducing costs without affecting the level of service or product received by the guests.
− Provide coaching and discipline for kitchen staff.
− Assists in controlling food and labor costs.
− Assist Executive Chef in supervision and coordinating all kitchen sub-sections engaged in the preparation and cooking of all food items.
− Assists Executive Sous Chef in planning menus; considers availability of raw food and ingredients, availability of skill required in preparing new menus, style and standards of JGM and PUBLIC Hotels.
− Controls work schedules, person on duty, absent, sick, and checks the daily attendance list.
− Check function sheets and sees to it that all food items for breakfast, lunch and dinner service and special functions are prepared on time and meet quality standards.
− Supervises cooking and other kitchen personnel and coordinates their assignments and arranges to ensure economical and timely food production.
− Estimates current and daily requirements of restaurant for food consumption based on event orders, daily menus, forecasts etc.
− Ensures prep stations are properly stocked and are accurate to minimize repeat visits.
− Ensures that there is an adequate supply of food at all times.
− Ensures the hygiene and sanitation are observed in the kitchen area and tools and equipment are handled, maintained and used properly.
− Responsible for minimizing waste/spoilage.
− Upholds the restaurant’s commitment to hospitality.
− Checks physical aspects all kitchen areas, cold-rooms, equipment and tools.
− To attend training and meetings as and when required.
− Additional responsibilities as direct by management.
Behavior/Skills:
Personality:
− Passionate
− Curious
− Sincere
− Empathetic
− Social
Skills:
− A professional and polished approach to leadership in a busy atmosphere.
− Excellent verbal and written communication skills.
Qualifications:
− 2-4 years’ experience or more in cooking and managing a culinary team in an upscale food and beverage operation.
− Degree from internationally recognized culinary institution preferred.
− Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.
− DOH Food Protection certified.
Jean-Georges has forged a global reputation as one of the best chefs in the world by pioneering innovative cuisines with amazing diversity. With a passionate commitment to pampering and pleasing guests, Jean-Georges is one of the undisputed premiere restaurant groups in the world! Myriad styles, ranging from Three Michelin Star Jean-Georges to the amazingly rustic elegance of the Inn at Pound Ridge, PUBLIC New York is the perfect home for all Chefs.
As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always curious about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are sincere and you treat everyone with the utmost respect while being empathetic to their needs. You are naturally a social person and your welcoming expression makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it’s all starts with you.
Responsibilities:
− Under general supervision, prepares in accordance with quality, availability and seasonality all menu items.
− Assist and help coordinate all menu planning and implementation.
− Ensure food standards and presentation are maintained and always improved.
− Organize food production in a cost effective and hygienic manner.
− Assist in recruitment, training and discipline of all kitchen staff.
− Constantly strive to improve operating procedures.
− Find ways to improve the efficiency of the operations that will benefit our guests.
− Find methods of reducing costs without affecting the level of service or product received by the guests.
− Provide coaching and discipline for kitchen staff.
− Assists in controlling food and labor costs.
− Assist Executive Chef in supervision and coordinating all kitchen sub-sections engaged in the preparation and cooking of all food items.
− Assists Executive Sous Chef in planning menus; considers availability of raw food and ingredients, availability of skill required in preparing new menus, style and standards of JGM and PUBLIC Hotels.
− Controls work schedules, person on duty, absent, sick, and checks the daily attendance list.
− Check function sheets and sees to it that all food items for breakfast, lunch and dinner service and special functions are prepared on time and meet quality standards.
− Supervises cooking and other kitchen personnel and coordinates their assignments and arranges to ensure economical and timely food production.
− Estimates current and daily requirements of restaurant for food consumption based on event orders, daily menus, forecasts etc.
− Ensures prep stations are properly stocked and are accurate to minimize repeat visits.
− Ensures that there is an adequate supply of food at all times.
− Ensures the hygiene and sanitation are observed in the kitchen area and tools and equipment are handled, maintained and used properly.
− Responsible for minimizing waste/spoilage.
− Upholds the restaurant’s commitment to hospitality.
− Checks physical aspects all kitchen areas, cold-rooms, equipment and tools.
− To attend training and meetings as and when required.
− Additional responsibilities as direct by management.
Behavior/Skills:
Personality:
− Passionate
− Curious
− Sincere
− Empathetic
− Social
Skills:
− A professional and polished approach to leadership in a busy atmosphere.
− Excellent verbal and written communication skills.
Qualifications:
− 2-4 years’ experience or more in cooking and managing a culinary team in an upscale food and beverage operation.
− Degree from internationally recognized culinary institution preferred.
− Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.
− DOH Food Protection certified.
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
| Location | 215 Chrystie St, New York, NY 10002, USA |
| Category | Hotel |
| Cuisine | American |
Skills
Inventory Management
Training Experience
Staff Scheduling
Menu Development
Microsoft Office
Open Table
Point of Sale
Spanish
Casual Dining Experience
Fine Dining Experience
New York Restaurant experience
OpenTable Experience
Able to lift 30+ pounds
Fast-Paced Experience
Fluent in English
Culinary Degree/Training
Fish Cutting Experience
Owns Knives
Excellent written and verbal communication skills
By applying you confirm you have these skills.
PUBLIC New York
American
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
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215 Chrystie St, New York, NY 10002, USA