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Cafeteria Sous Chef
Arva
Cafeteria Sous Chef
Arva
Full Time
$80000 - $85000 / Year
Cafeteria Sous Chef
Arva
Full Time
$80000 - $85000 / Year
Skills
Culinary Degree/Training
Description
OVERVIEW
The Cafeteria Sous Chef with F&B 575 at Arva at Aman New York is responsible for ensuring that employee meals are consistently well-prepared, properly executed and reflective of the standards of F&B 575 at Aman New York. The Cafeteria Sous Chef is responsible for providing leadership, creating a consistent positive environment while maintaining the highest degree of quality in both service and product within the colleague dining room.
KEY RESPONSIBILITIES
Assist in fostering an environment that upholds the highest-level standards of quality and execution while maintaining a positive, professional, and caring workplace.
Foster an environment of teamwork and assist employees in any form needed in relation to the execution of their duties.
Oversee the daily preparation and execution of breakfast, lunch, dinner, overnight, and other scheduled employee meal periods.
Ensure employee meals are prepared on time, in appropriate quantities and according to established quality, presentation, portion and temperature standards.
Check and taste all mise en place and prepared food daily prior to each meal period to ensure it meets established standards.
Conduct line checks prior to service and ensure all stations are properly prepared, stocked, organized and ready for operation.
Provide clear direction, daily assignments and ongoing feedback to cafeteria culinary team members.
Plan daily preparation volumes and production schedules based on anticipated employee meal counts, occupancy, staffing levels and operational needs. Adjust production appropriately to maintain adequate food availability while minimizing waste and overproduction.
Assist the Chef de Cuisine, Executive Sous Chef, Sous Chefs and culinary leadership team in managing prime costs and maintaining budgeted food cost goals.
Support the development and implementation of rotating employee cafeteria menus that provide variety, quality and appropriate options for team members.
Place food and supply orders according to management direction, established pars, operational requirements and budgeted food cost goals.
Ensure all food items are properly labeled, dated, stored, rotated and easily accessible in accordance with FIFO standards.
Complete freezer pulls and ensure products are properly thawed, handled and incorporated into production schedules.
Support the development of procedural guidelines, standards and operating systems and assist with their successful implementation.
Plan and execute employee events, celebrations, special meals and other internal functions from a culinary perspective.
Maintain a clean, orderly, organized and sanitized kitchen, storage and serving environment in accordance with NYC Department of Health regulations and Aman standards.
Maintain all required logs in an accurate and organized manner. Ensure proper food handling, sanitation and HACCP procedures are followed at all times.
Support the interviewing, hiring, onboarding and training of cooks and other assigned culinary employees.
Assist with ongoing coaching, development and counseling conversations with culinary employees.
REQUIRED EXPERIENCE AND QUALIFICATIONS
Culinary associate degree or apprenticeship in culinary arts preferred in a luxury restaurant or hotel setting.
Experience as a Junior Sous Chef or Sous Chef preferred.
Has a sense of ownership and a self-starter attitude. Takes initiative to ensure smooth and efficient operations.
Ability to train, guide, coach and counsel line cooks and new hires.
Strong teamwork and communication skills.
Reading, writing, and oral proficiency in the English language required. Multi-lingual is a plus.
Able to work long shifts in a fast-paced environment.
Flexibility to work shifts, weekends, nights, and holidays.
New York Department of Health Food Handler certified.
High attention to detail.
Sensitive to cultural nuances.
Ability to maintain a clean and professional appearance as per company policies.
Ability to carry, push, and pull heavy loads, standing, bending, and lifting to 40 pounds.
Ability to stand for extended periods of time.
OVERVIEW
The Cafeteria Sous Chef with F&B 575 at Arva at Aman New York is responsible for ensuring that employee meals are consistently well-prepared, properly executed and reflective of the standards of F&B 575 at Aman New York. The Cafeteria Sous Chef is responsible for providing leadership, creating a consistent positive environment while maintaining the highest degree of quality in both service and product within the colleague dining room.
KEY RESPONSIBILITIES
Assist in fostering an environment that upholds the highest-level standards of quality and execution while maintaining a positive, professional, and caring workplace.
Foster an environment of teamwork and assist employees in any form needed in relation to the execution of their duties.
Oversee the daily preparation and execution of breakfast, lunch, dinner, overnight, and other scheduled employee meal periods.
Ensure employee meals are prepared on time, in appropriate quantities and according to established quality, presentation, portion and temperature standards.
Check and taste all mise en place and prepared food daily prior to each meal period to ensure it meets established standards.
Conduct line checks prior to service and ensure all stations are properly prepared, stocked, organized and ready for operation.
Provide clear direction, daily assignments and ongoing feedback to cafeteria culinary team members.
Plan daily preparation volumes and production schedules based on anticipated employee meal counts, occupancy, staffing levels and operational needs. Adjust production appropriately to maintain adequate food availability while minimizing waste and overproduction.
Assist the Chef de Cuisine, Executive Sous Chef, Sous Chefs and culinary leadership team in managing prime costs and maintaining budgeted food cost goals.
Support the development and implementation of rotating employee cafeteria menus that provide variety, quality and appropriate options for team members.
Place food and supply orders according to management direction, established pars, operational requirements and budgeted food cost goals.
Ensure all food items are properly labeled, dated, stored, rotated and easily accessible in accordance with FIFO standards.
Complete freezer pulls and ensure products are properly thawed, handled and incorporated into production schedules.
Support the development of procedural guidelines, standards and operating systems and assist with their successful implementation.
Plan and execute employee events, celebrations, special meals and other internal functions from a culinary perspective.
Maintain a clean, orderly, organized and sanitized kitchen, storage and serving environment in accordance with NYC Department of Health regulations and Aman standards.
Maintain all required logs in an accurate and organized manner. Ensure proper food handling, sanitation and HACCP procedures are followed at all times.
Support the interviewing, hiring, onboarding and training of cooks and other assigned culinary employees.
Assist with ongoing coaching, development and counseling conversations with culinary employees.
REQUIRED EXPERIENCE AND QUALIFICATIONS
Culinary associate degree or apprenticeship in culinary arts preferred in a luxury restaurant or hotel setting.
Experience as a Junior Sous Chef or Sous Chef preferred.
Has a sense of ownership and a self-starter attitude. Takes initiative to ensure smooth and efficient operations.
Ability to train, guide, coach and counsel line cooks and new hires.
Strong teamwork and communication skills.
Reading, writing, and oral proficiency in the English language required. Multi-lingual is a plus.
Able to work long shifts in a fast-paced environment.
Flexibility to work shifts, weekends, nights, and holidays.
New York Department of Health Food Handler certified.
High attention to detail.
Sensitive to cultural nuances.
Ability to maintain a clean and professional appearance as per company policies.
Ability to carry, push, and pull heavy loads, standing, bending, and lifting to 40 pounds.
Ability to stand for extended periods of time.
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Cafeteria Sous Chef
Full Time
$80000 - $85000 / Year
Skills
Culinary Degree/Training
730 Fifth Avenue, New York, New York 10019, United States