Sous Chef

OUR HISTORY

The Rainbow Room, the quintessential New York venue, has been the site of some of the city's most celebrated events since first opening in 1934.
We are seeking skilled, passionate professionals who take great pride in delivering unparalleled experiences and who value teamwork, integrity and professional development in a spectacular, world-class setting.

•The Sous Chef will be responsible for managing the kitchen, back of house personnel, ensuring the quality and consistency of production of all output, and proper handling and storage of all food items in accordance with health department and property standards.
•This position will manage food and labor costs and develop menu items for both the restaurant and banquet facilities.
•In addition to daily back of house management, the Sous Chef will work as part of the management team to build sales and grow the business.
•The position requires excellent communication and team management skills, professional appearance and the ability to maintain the highest of culinary standards.
•Above all must actively embody, inspire and teach the core values to all employees.

The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role.

The Rainbow Room is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

OUR HISTORY

The Rainbow Room, the quintessential New York venue, has been the site of some of the city's most celebrated events since first opening in 1934.
We are seeking skilled, passionate professionals who take great pride in delivering unparalleled experiences and who value teamwork, integrity and professional development in a spectacular, world-class setting.

•The Sous Chef will be responsible for managing the kitchen, back of house personnel, ensuring the quality and consistency of production of all output, and proper handling and storage of all food items in accordance with health department and property standards.
•This position will manage food and labor costs and develop menu items for both the restaurant and banquet facilities.
•In addition to daily back of house management, the Sous Chef will work as part of the management team to build sales and grow the business.
•The position requires excellent communication and team management skills, professional appearance and the ability to maintain the highest of culinary standards.
•Above all must actively embody, inspire and teach the core values to all employees.

The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role.

The Rainbow Room is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.