abc Restaurants (abc kitchen, abc cocina, and abcV) with Michelin star Chef Jean-Georges Vongerichten invites you to engage in regionally-grown, organically focused cuisine rooted in cultivating a safe relationship with the environment and our table, in a fresh and articulate space.

abc Restaurants have a committed focus on local, sustainable, and organic seasonal produce that does not use pesticides, synthetic fertilizers, insecticides or GMOs; meat, fish, and dairy that is locally sourced and humanely treated pasture-fed, free of antibiotics and hormones; teas, coffees, spices, organic wines, juices and elixirs that are organically cultivated on fair trade cooperatives celebrating and honoring sustainability, artistry and our global diversity.

THE BRAND

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations. 

POSITION SUMMARY

The Executive Sous Chef will be responsible for the supervision, scheduling and coordination of activities as it relates to the Sous Chefs, Cooks and other culinary team members. The Executive Sous Chef will actively assist with the kitchen operations and the Chef de Cuisine in operating “back of house” facilities including but not limited to a clean and safe kitchen and dish room while meeting or exceeding food quality and speed of service requirements. The Executive Sous Chef will be responsible for supporting and maintaining the systems in the restaurant, related to food quality, company standards, ordering and the development of people. 

ESSENTIAL JOB RESPONSIBILITIES

• Responsible for working with the Chef de Cuisine to create a cohesive team within the kitchen. 
• Support with managing of all Sous Chefs and kitchen staff. 
• Openly communicate with Chef de Cuisine and Sous Chefs daily, concerning operations, budgetary compliance and SOPs. 
• Responsible for menu planning, menu development, and cost control as well as setting and maintaining best in class standards. 
• Daily preparation of food during assigned shift. 
• Maintain a positive presence within the kitchen and the restaurant as a role model and a member of the management team.  
• Continually review kitchen operations for improvements in food production. 
• Keep a keen eye on service particulars in every BOH department, as well as on the training of all new hires, service excellence can be achieved.  
• Responsible for assisting the Chef de Cuisine with overseeing all aspects of the staffing of the kitchen hourly positions and sous chefs. 
• Responsible for maintaining an awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business.  
• Participate in the recruiting, interviewing and selection of all employees by seeking out individuals who will continually improve the level of service and whose diversity would benefit the staff. 
• Participate in the onboarding and training process of all new hires.   
• Assist with setting the expectations for staff.   
• Assist with ongoing development of staff through the identification training needs and training outlines. 
• Assist Chef de Cuisine in all administrative duties including but not limited to scheduling, ordering, new employee orientation & training and employee documentation.   
• Responsible for working with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs. 
• Participate in P&L review meetings in order to gain an understanding of everyone's role in the financial success of the restaurant. In particular 
• Monitor daily labor reports and minimizing overtime, complete weekly assessment on food cost based on purchases and developing systems so as to continue to reduce costs in the kitchen while maintaining JGM standards.  
• Attention to detail in all areas of the operation and take corrective action with the rest of the management team should the opportunity arise.  
• Maintain high standards in all areas of security, safety, cleanliness and sanitation. 
• Responsible for assisting the Chef de Cuisine in setting appropriate food preparation & production levels.   
• Required to have a full understanding of each recipe, site specific standards and ability to perform in any line position as needed. 
• Responsible for production of any special and all menu items.  
• Offer mentorship, guidance and direction to line cooks on a continual basis, in tandem with the Chef de Cuisine. 
• Proactive problem solver by addressing complaints and solving issues that may arise. 
• Perform other duties as assigned.   

 KNOWLEDGE, EXPERIENCE & SKILLS 

• Minimum of three (3) to five (5) years of relevant experience
• Associate degree or Culinary Degree with emphasis in pastry highly preferred 
• Exhibit superior technical and natural cooking abilities 
• A professional and polished approach to leadership in a busy atmosphere  
• Ability to think quickly and multi-task in a fast-paced environment  
• Effective communication and interpersonal skills conducive to a productive teamwork environment. Possess leadership, team building and implementation skills. 
• High standards for cleanliness of workspace and service areas  
• Ability to work in an ever-changing environment  
• Strong work ethic and customer-focused approach 
• Able to perform duties of all kitchen positions 
• Valid NYC Food Handlers Certificate  
• Strong knowledge of opening and closing procedures 
• Proficient in Compeat and Avero 
• Able to produce accurate monthly inventories 
• Strong product knowledge 
• Able to work independently with minimal supervision 
• Must be passionate, entrepreneurial, and dedicated to success  
• Ability to work a flexible schedule including days, nights, weekends, and holidays 

PHYSICAL REQUIREMENTS 

• Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards. 
• Must be able to lift and carry up to 20 lbs. 
• Ability to stand or sit for prolonged periods of time. 
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
• Climbing steps regularly

COMPENSATION  

The base pay range for this position is $75,000.00 - $82,000.00. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.   

Jean-Georges is an Equal Opportunity Employer.  

abc Restaurants (abc kitchen, abc cocina, and abcV) with Michelin star Chef Jean-Georges Vongerichten invites you to engage in regionally-grown, organically focused cuisine rooted in cultivating a safe relationship with the environment and our table, in a fresh and articulate space.

abc Restaurants have a committed focus on local, sustainable, and organic seasonal produce that does not use pesticides, synthetic fertilizers, insecticides or GMOs; meat, fish, and dairy that is locally sourced and humanely treated pasture-fed, free of antibiotics and hormones; teas, coffees, spices, organic wines, juices and elixirs that are organically cultivated on fair trade cooperatives celebrating and honoring sustainability, artistry and our global diversity.

THE BRAND

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations. 

POSITION SUMMARY

The Executive Sous Chef will be responsible for the supervision, scheduling and coordination of activities as it relates to the Sous Chefs, Cooks and other culinary team members. The Executive Sous Chef will actively assist with the kitchen operations and the Chef de Cuisine in operating “back of house” facilities including but not limited to a clean and safe kitchen and dish room while meeting or exceeding food quality and speed of service requirements. The Executive Sous Chef will be responsible for supporting and maintaining the systems in the restaurant, related to food quality, company standards, ordering and the development of people. 

ESSENTIAL JOB RESPONSIBILITIES

• Responsible for working with the Chef de Cuisine to create a cohesive team within the kitchen. 
• Support with managing of all Sous Chefs and kitchen staff. 
• Openly communicate with Chef de Cuisine and Sous Chefs daily, concerning operations, budgetary compliance and SOPs. 
• Responsible for menu planning, menu development, and cost control as well as setting and maintaining best in class standards. 
• Daily preparation of food during assigned shift. 
• Maintain a positive presence within the kitchen and the restaurant as a role model and a member of the management team.  
• Continually review kitchen operations for improvements in food production. 
• Keep a keen eye on service particulars in every BOH department, as well as on the training of all new hires, service excellence can be achieved.  
• Responsible for assisting the Chef de Cuisine with overseeing all aspects of the staffing of the kitchen hourly positions and sous chefs. 
• Responsible for maintaining an awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business.  
• Participate in the recruiting, interviewing and selection of all employees by seeking out individuals who will continually improve the level of service and whose diversity would benefit the staff. 
• Participate in the onboarding and training process of all new hires.   
• Assist with setting the expectations for staff.   
• Assist with ongoing development of staff through the identification training needs and training outlines. 
• Assist Chef de Cuisine in all administrative duties including but not limited to scheduling, ordering, new employee orientation & training and employee documentation.   
• Responsible for working with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs. 
• Participate in P&L review meetings in order to gain an understanding of everyone's role in the financial success of the restaurant. In particular 
• Monitor daily labor reports and minimizing overtime, complete weekly assessment on food cost based on purchases and developing systems so as to continue to reduce costs in the kitchen while maintaining JGM standards.  
• Attention to detail in all areas of the operation and take corrective action with the rest of the management team should the opportunity arise.  
• Maintain high standards in all areas of security, safety, cleanliness and sanitation. 
• Responsible for assisting the Chef de Cuisine in setting appropriate food preparation & production levels.   
• Required to have a full understanding of each recipe, site specific standards and ability to perform in any line position as needed. 
• Responsible for production of any special and all menu items.  
• Offer mentorship, guidance and direction to line cooks on a continual basis, in tandem with the Chef de Cuisine. 
• Proactive problem solver by addressing complaints and solving issues that may arise. 
• Perform other duties as assigned.   

 KNOWLEDGE, EXPERIENCE & SKILLS 

• Minimum of three (3) to five (5) years of relevant experience
• Associate degree or Culinary Degree with emphasis in pastry highly preferred 
• Exhibit superior technical and natural cooking abilities 
• A professional and polished approach to leadership in a busy atmosphere  
• Ability to think quickly and multi-task in a fast-paced environment  
• Effective communication and interpersonal skills conducive to a productive teamwork environment. Possess leadership, team building and implementation skills. 
• High standards for cleanliness of workspace and service areas  
• Ability to work in an ever-changing environment  
• Strong work ethic and customer-focused approach 
• Able to perform duties of all kitchen positions 
• Valid NYC Food Handlers Certificate  
• Strong knowledge of opening and closing procedures 
• Proficient in Compeat and Avero 
• Able to produce accurate monthly inventories 
• Strong product knowledge 
• Able to work independently with minimal supervision 
• Must be passionate, entrepreneurial, and dedicated to success  
• Ability to work a flexible schedule including days, nights, weekends, and holidays 

PHYSICAL REQUIREMENTS 

• Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards. 
• Must be able to lift and carry up to 20 lbs. 
• Ability to stand or sit for prolonged periods of time. 
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
• Climbing steps regularly

COMPENSATION  

The base pay range for this position is $75,000.00 - $82,000.00. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.   

Jean-Georges is an Equal Opportunity Employer.