Sous Chef

The Sous Chef is responsible for all kitchen employees and ensures that Culinary Concepts by Jean-Georges' standards are maintained at all times. This person writes food requisitions, inspects methods of preparation, and may work the line whenever needed. The Sous Chef is required to work all catered events and special events. This person is also responsible for maintaining and complying with health department rules and regulations. The Sous Chef must ultimately uphold the Culinary Concepts by Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards.

Primary Duties:

Oversees preparation of all food items in the kitchen.
Create daily specials.
Keeps stations clean and organized during preparation and service.
Ensure that the restaurant meets all license and health department requirements.
Counsel, guide, and instruct employees in the proper performance of their duties.
Performs closing duties.
Order product and show employees proper techniques and methods of preparation.
Perform all other duties as assigned.
Position Characteristics:

Displays a pleasant and cheerful disposition. Is a leader and is able to motivate staff members. Must maintain a high level of integrity. Is able to adapt in difficult situations, solve problems and make decisions when necessary. Shows an eagerness and capacity to learn. Can be relied upon to complete tasks. Must possess the ability to communicate via written and oral communication with the culinary team and customers alike. Must be able to present critical information and data to the executive team in confidence and in a timely manner.

Education and Experience:

Food Handler's Permit is necessary. Culinary degree and five years of related work experience required. Must have basic math skills and be capable of operating department specific software and applications.

Other:

Able to lift up to 50lbs and stand for long periods of time. Available to work late nights, holidays and long days as necessary.

The Sous Chef is responsible for all kitchen employees and ensures that Culinary Concepts by Jean-Georges' standards are maintained at all times. This person writes food requisitions, inspects methods of preparation, and may work the line whenever needed. The Sous Chef is required to work all catered events and special events. This person is also responsible for maintaining and complying with health department rules and regulations. The Sous Chef must ultimately uphold the Culinary Concepts by Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards.

Primary Duties:

Oversees preparation of all food items in the kitchen.
Create daily specials.
Keeps stations clean and organized during preparation and service.
Ensure that the restaurant meets all license and health department requirements.
Counsel, guide, and instruct employees in the proper performance of their duties.
Performs closing duties.
Order product and show employees proper techniques and methods of preparation.
Perform all other duties as assigned.
Position Characteristics:

Displays a pleasant and cheerful disposition. Is a leader and is able to motivate staff members. Must maintain a high level of integrity. Is able to adapt in difficult situations, solve problems and make decisions when necessary. Shows an eagerness and capacity to learn. Can be relied upon to complete tasks. Must possess the ability to communicate via written and oral communication with the culinary team and customers alike. Must be able to present critical information and data to the executive team in confidence and in a timely manner.

Education and Experience:

Food Handler's Permit is necessary. Culinary degree and five years of related work experience required. Must have basic math skills and be capable of operating department specific software and applications.

Other:

Able to lift up to 50lbs and stand for long periods of time. Available to work late nights, holidays and long days as necessary.