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Sous Chef
Summary
Sous Chef
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
| Location | 500 West 33rd Street Level 4, New York, NY 10001, USA |
Sous Chef
Description
As a Sous Chef you are responsible for assisting the Head Chef in managing the day to day operation of the kitchen. You are to ensure the kitchen is run to the Restaurant standards whilst managing and developing the brigade whilst supporting the Head Chef.
KEY RESPONSIBILITIES
Running of the kitchen on a day to day basis in the absence of the Executive Chef.
Development of the kitchen brigade.
Ensure consistency of the product throughout the kitchen.
Supervise service ensuring presentation of food is compliant with restaurant standards.
To carry out the smooth and efficient running of the service as appropriate
Assist the Executive Chef in menu compilation.
Support the management team to ensure targets are met with labour and food costs.
To support and manage in the absence of the Executive Chef the ordering and stock control.
Adhere and supervision of the cleaning schedule.
Understand the functional administration of the restaurant, i.e. docket procedures, stations, table numbers, food labelling.
In depth knowledge of the full menu and able to give a detailed description of dish composition.
To work as part of the wider restaurant team.
To comply with legal requirements in regards to Food Hygiene & H&S.
To escalate maintenance issues to the relevant parties.
Work closely to guide, train and develop all members of the kitchen team and the food outlets.
Ensure that the selection process for applicants is compliant with company procedures.
Manage the on boarding, training and integration of new starters.
KEY PERFORMANCE INDICATORS
Maintaining restaurant standards with menu specification.
Audits are met regarding legal requirements to Food Hygiene & H&S.
Supervision of the adherence to the cleaning schedule and take action appropriately.
Ensure the kitchen works efficiently.
Compliance with food labelling and temperature controls.
Development of skills within the team.
BEHAVIOURAL CAPABILITIES
+Commercial
Maintenance of stock control in their department.
Demonstrate a passion for a career in the industry.
Ability to adapt during busier or quieter services as necessary.
Drive for results
Demonstrate a full understanding of their role and responsibilities.
Works effectively with the team.
Accepts accountability for the results of their actions at work
Works accurately and efficiently in their role.
+Organization
Is able to prioritize tasks and demonstrate effective time management, coordinating, controlling and manage different resources.
Communicates relevant information regularly, efficiently and concisely to other members of the team or managers necessary.
+People management
Communicates clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions.
Takes all accountability for actions and acts for the team rather than themselves.
Offers help to new team members and offers support/advice.
Works as an integral part of the wider team
+Effective decision making
Makes good decisions based upon a mixture of analysis, wisdom, experience and judgment, rather than emotions by effectively assessing risks.
Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.
KEY RESPONSIBILITIES
Running of the kitchen on a day to day basis in the absence of the Executive Chef.
Development of the kitchen brigade.
Ensure consistency of the product throughout the kitchen.
Supervise service ensuring presentation of food is compliant with restaurant standards.
To carry out the smooth and efficient running of the service as appropriate
Assist the Executive Chef in menu compilation.
Support the management team to ensure targets are met with labour and food costs.
To support and manage in the absence of the Executive Chef the ordering and stock control.
Adhere and supervision of the cleaning schedule.
Understand the functional administration of the restaurant, i.e. docket procedures, stations, table numbers, food labelling.
In depth knowledge of the full menu and able to give a detailed description of dish composition.
To work as part of the wider restaurant team.
To comply with legal requirements in regards to Food Hygiene & H&S.
To escalate maintenance issues to the relevant parties.
Work closely to guide, train and develop all members of the kitchen team and the food outlets.
Ensure that the selection process for applicants is compliant with company procedures.
Manage the on boarding, training and integration of new starters.
KEY PERFORMANCE INDICATORS
Maintaining restaurant standards with menu specification.
Audits are met regarding legal requirements to Food Hygiene & H&S.
Supervision of the adherence to the cleaning schedule and take action appropriately.
Ensure the kitchen works efficiently.
Compliance with food labelling and temperature controls.
Development of skills within the team.
BEHAVIOURAL CAPABILITIES
+Commercial
Maintenance of stock control in their department.
Demonstrate a passion for a career in the industry.
Ability to adapt during busier or quieter services as necessary.
Drive for results
Demonstrate a full understanding of their role and responsibilities.
Works effectively with the team.
Accepts accountability for the results of their actions at work
Works accurately and efficiently in their role.
+Organization
Is able to prioritize tasks and demonstrate effective time management, coordinating, controlling and manage different resources.
Communicates relevant information regularly, efficiently and concisely to other members of the team or managers necessary.
+People management
Communicates clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions.
Takes all accountability for actions and acts for the team rather than themselves.
Offers help to new team members and offers support/advice.
Works as an integral part of the wider team
+Effective decision making
Makes good decisions based upon a mixture of analysis, wisdom, experience and judgment, rather than emotions by effectively assessing risks.
Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.
As a Sous Chef you are responsible for assisting the Head Chef in managing the day to day operation of the kitchen. You are to ensure the kitchen is run to the Restaurant standards whilst managing and developing the brigade whilst supporting the Head Chef.
KEY RESPONSIBILITIES
Running of the kitchen on a day to day basis in the absence of the Executive Chef.
Development of the kitchen brigade.
Ensure consistency of the product throughout the kitchen.
Supervise service ensuring presentation of food is compliant with restaurant standards.
To carry out the smooth and efficient running of the service as appropriate
Assist the Executive Chef in menu compilation.
Support the management team to ensure targets are met with labour and food costs.
To support and manage in the absence of the Executive Chef the ordering and stock control.
Adhere and supervision of the cleaning schedule.
Understand the functional administration of the restaurant, i.e. docket procedures, stations, table numbers, food labelling.
In depth knowledge of the full menu and able to give a detailed description of dish composition.
To work as part of the wider restaurant team.
To comply with legal requirements in regards to Food Hygiene & H&S.
To escalate maintenance issues to the relevant parties.
Work closely to guide, train and develop all members of the kitchen team and the food outlets.
Ensure that the selection process for applicants is compliant with company procedures.
Manage the on boarding, training and integration of new starters.
KEY PERFORMANCE INDICATORS
Maintaining restaurant standards with menu specification.
Audits are met regarding legal requirements to Food Hygiene & H&S.
Supervision of the adherence to the cleaning schedule and take action appropriately.
Ensure the kitchen works efficiently.
Compliance with food labelling and temperature controls.
Development of skills within the team.
BEHAVIOURAL CAPABILITIES
+Commercial
Maintenance of stock control in their department.
Demonstrate a passion for a career in the industry.
Ability to adapt during busier or quieter services as necessary.
Drive for results
Demonstrate a full understanding of their role and responsibilities.
Works effectively with the team.
Accepts accountability for the results of their actions at work
Works accurately and efficiently in their role.
+Organization
Is able to prioritize tasks and demonstrate effective time management, coordinating, controlling and manage different resources.
Communicates relevant information regularly, efficiently and concisely to other members of the team or managers necessary.
+People management
Communicates clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions.
Takes all accountability for actions and acts for the team rather than themselves.
Offers help to new team members and offers support/advice.
Works as an integral part of the wider team
+Effective decision making
Makes good decisions based upon a mixture of analysis, wisdom, experience and judgment, rather than emotions by effectively assessing risks.
Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.
KEY RESPONSIBILITIES
Running of the kitchen on a day to day basis in the absence of the Executive Chef.
Development of the kitchen brigade.
Ensure consistency of the product throughout the kitchen.
Supervise service ensuring presentation of food is compliant with restaurant standards.
To carry out the smooth and efficient running of the service as appropriate
Assist the Executive Chef in menu compilation.
Support the management team to ensure targets are met with labour and food costs.
To support and manage in the absence of the Executive Chef the ordering and stock control.
Adhere and supervision of the cleaning schedule.
Understand the functional administration of the restaurant, i.e. docket procedures, stations, table numbers, food labelling.
In depth knowledge of the full menu and able to give a detailed description of dish composition.
To work as part of the wider restaurant team.
To comply with legal requirements in regards to Food Hygiene & H&S.
To escalate maintenance issues to the relevant parties.
Work closely to guide, train and develop all members of the kitchen team and the food outlets.
Ensure that the selection process for applicants is compliant with company procedures.
Manage the on boarding, training and integration of new starters.
KEY PERFORMANCE INDICATORS
Maintaining restaurant standards with menu specification.
Audits are met regarding legal requirements to Food Hygiene & H&S.
Supervision of the adherence to the cleaning schedule and take action appropriately.
Ensure the kitchen works efficiently.
Compliance with food labelling and temperature controls.
Development of skills within the team.
BEHAVIOURAL CAPABILITIES
+Commercial
Maintenance of stock control in their department.
Demonstrate a passion for a career in the industry.
Ability to adapt during busier or quieter services as necessary.
Drive for results
Demonstrate a full understanding of their role and responsibilities.
Works effectively with the team.
Accepts accountability for the results of their actions at work
Works accurately and efficiently in their role.
+Organization
Is able to prioritize tasks and demonstrate effective time management, coordinating, controlling and manage different resources.
Communicates relevant information regularly, efficiently and concisely to other members of the team or managers necessary.
+People management
Communicates clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions.
Takes all accountability for actions and acts for the team rather than themselves.
Offers help to new team members and offers support/advice.
Works as an integral part of the wider team
+Effective decision making
Makes good decisions based upon a mixture of analysis, wisdom, experience and judgment, rather than emotions by effectively assessing risks.
Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.
Details
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
| Location | 500 West 33rd Street Level 4, New York, NY 10001, USA |
Skills
Expediting
Chopping
Advanced Knife Handling
Frying
Fish Cookery
Food Styling
Grilling Meat
Sous Vide
By applying you confirm you have these skills.
Queensyard at Hudson Yards
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
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500 West 33rd Street Level 4, New York, NY 10001, USA