We are seeking a Managerial Sous Chef, an experienced kitchen leader with proven ability to manage all aspects of kitchen operations. Working closely with the Executive Sous Chef, this position is responsible for delivering high quality food products in our restaurant, in room dining & lounge in line with hotel's continuing effort to deliver outstanding guest service and financial profitability.  This person will report to the Executive Sous Chef. 

Responsibilities:

-Preparation, Production and Delivery of high quality menu items in restaurant, lounge & in room dining as per the concepts in each area in adherence to quality and quantity standards
-Staffing and Scheduling of kitchens and allocation of duties.
-Assigning, supervising, coaching, counseling & motivating all culinary team members.
-Working hands-on to ensure seamless operation of different sections of the kitchen.
-Develop & execute systems and procedures that achieve higher cost efficiency and guest satisfaction.
-Create various platforms / documentation for standardizing menu items and operations including standard recipe cards, mis en place lists, yield cards, Menu Information Sheets etc.
-Responsible for all food inventory supplies in purchasing ingredients; evaluating the quality of food product deliveries; maintaining inventory levels, re-order points, storage requirements, and cost-controls.
-Assist in Product development, Sourcing, Vendor development.
-Manages customer confidence and satisfaction by responding to their special requests.
-Handle customer complaints immediately and communicate complaints, suggestions, compliments to the Executive Chef.
-To be friendly, courteous and efficient in all guest interaction opportunities.
-Maintain safe, secure, and healthy food preparation environment by following and enforcing preparation standards and procedures; complying with sanitation and legal regulations.
-Have working knowledge of cleaning products and materials.
-Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and coordinate with the Engineering department for the repairs and maintenance.
-Supervision of Banquet Events as per direction from Banquet Chef.
-Checking of buffet set ups for Banquet events to ensure quality, presentation and consistency in offering, communication with banquet managers, captains and floor stewards for any special requests / needs from clients.
-Meet financial objectives by controlling cost, waste and inventory controls without sacrificing quality or quantity (portion sizes).
-Assist the Executive Chef & Executive Sous Chef in Planning and Budgeting the food costs and other food and Beverage related costs for all the F & B outlets.
-Maintain and monitor energy conservation program for the Kitchens and related areas, assist in implementing environmental policies.
-Review the monthly and daily business reports of the hotel, specifically F & B report and assist the Executive Chef in developing a work plan to achieve greater results.
-Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
-Attends and conducts necessary meetings within the departmental and other departments of the hotel for smooth operations.
-Ensure all the kitchen records are maintained properly at all times.
-To be aware of all the house rules and to not only obey them, but to also assist in enforcing them on colleagues.
-To always conduct oneself in such a manner so as to encourage all fellow employees to do likewise.
-Implementation of hotel / brand policies & procedures, participation and facilitation of hotel wide activities.

Qualifications:

-Sous Chef or higher experience of at least 3 years.
-Culinary Degree OR Equivalent Experience and knowledge of complex food preparation styles through extensive mentor relationships on the job.
-Experience and knowledge of Western Style Cooking, Classical Food & New York Style food.
-Experience in NYC local union establishments desirable.

Required Skills:

-Applicant must demonstrate strong leadership abilities and be a team player.
-Excellent interpersonal and communications skills, excellent command over written & oral communication.
-Decision making, Process improvement & Process management.
-A self-starter that is creative, flexible and able to handle multitasks.
-Customer, Quality & Internal Customer focus.
-Hiring, Training & Coaching.
-Has high energy level and can handle high profile/high volume business.
-Ability to maintain a constant, even personality while working with kitchen team with as well as having good people skills.
-Strong sense of personal integrity and pride.
-Able to lift up to 30 pounds regularly and up to 50 pounds occasionally.
-Sound knowledge in technical and technology related aspects of running a kitchen (eg: Basic Computer skills - MS Office, ------Recipe programs, Purchasing software; Payroll Software).
-Ability to work flexible schedule as necessary.

If interested, please apply!





The Solomon Page Distinction 

Solomon Page offers a comprehensive benefit program for hourly employees. We pride ourselves on offering medical, dental, 401(k), direct deposit and commuter benefits to our employees, including freelancers – which sets us apart in the industries we serve.  

About Solomon Page

Founded in 1990, with 14 offices and counting, Solomon Page is a specialty niche provider of staffing and executive search solutions across a wide array of functions and industries. The success of Solomon Page reflects an organic growth strategy supported by a highly entrepreneurial culture. Acting as a strategic partner to our clients and candidates, we focus on providing customized solutions and building long-term relationships based on trust, respect, and the consistent delivery of excellent results. For more information and additional opportunities, visit: solomonpage.com and connect with us on Facebook, Twitter, and LinkedIn.



Opportunity Awaits.

We are seeking a Managerial Sous Chef, an experienced kitchen leader with proven ability to manage all aspects of kitchen operations. Working closely with the Executive Sous Chef, this position is responsible for delivering high quality food products in our restaurant, in room dining & lounge in line with hotel's continuing effort to deliver outstanding guest service and financial profitability.  This person will report to the Executive Sous Chef. 

Responsibilities:

-Preparation, Production and Delivery of high quality menu items in restaurant, lounge & in room dining as per the concepts in each area in adherence to quality and quantity standards
-Staffing and Scheduling of kitchens and allocation of duties.
-Assigning, supervising, coaching, counseling & motivating all culinary team members.
-Working hands-on to ensure seamless operation of different sections of the kitchen.
-Develop & execute systems and procedures that achieve higher cost efficiency and guest satisfaction.
-Create various platforms / documentation for standardizing menu items and operations including standard recipe cards, mis en place lists, yield cards, Menu Information Sheets etc.
-Responsible for all food inventory supplies in purchasing ingredients; evaluating the quality of food product deliveries; maintaining inventory levels, re-order points, storage requirements, and cost-controls.
-Assist in Product development, Sourcing, Vendor development.
-Manages customer confidence and satisfaction by responding to their special requests.
-Handle customer complaints immediately and communicate complaints, suggestions, compliments to the Executive Chef.
-To be friendly, courteous and efficient in all guest interaction opportunities.
-Maintain safe, secure, and healthy food preparation environment by following and enforcing preparation standards and procedures; complying with sanitation and legal regulations.
-Have working knowledge of cleaning products and materials.
-Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and coordinate with the Engineering department for the repairs and maintenance.
-Supervision of Banquet Events as per direction from Banquet Chef.
-Checking of buffet set ups for Banquet events to ensure quality, presentation and consistency in offering, communication with banquet managers, captains and floor stewards for any special requests / needs from clients.
-Meet financial objectives by controlling cost, waste and inventory controls without sacrificing quality or quantity (portion sizes).
-Assist the Executive Chef & Executive Sous Chef in Planning and Budgeting the food costs and other food and Beverage related costs for all the F & B outlets.
-Maintain and monitor energy conservation program for the Kitchens and related areas, assist in implementing environmental policies.
-Review the monthly and daily business reports of the hotel, specifically F & B report and assist the Executive Chef in developing a work plan to achieve greater results.
-Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
-Attends and conducts necessary meetings within the departmental and other departments of the hotel for smooth operations.
-Ensure all the kitchen records are maintained properly at all times.
-To be aware of all the house rules and to not only obey them, but to also assist in enforcing them on colleagues.
-To always conduct oneself in such a manner so as to encourage all fellow employees to do likewise.
-Implementation of hotel / brand policies & procedures, participation and facilitation of hotel wide activities.

Qualifications:

-Sous Chef or higher experience of at least 3 years.
-Culinary Degree OR Equivalent Experience and knowledge of complex food preparation styles through extensive mentor relationships on the job.
-Experience and knowledge of Western Style Cooking, Classical Food & New York Style food.
-Experience in NYC local union establishments desirable.

Required Skills:

-Applicant must demonstrate strong leadership abilities and be a team player.
-Excellent interpersonal and communications skills, excellent command over written & oral communication.
-Decision making, Process improvement & Process management.
-A self-starter that is creative, flexible and able to handle multitasks.
-Customer, Quality & Internal Customer focus.
-Hiring, Training & Coaching.
-Has high energy level and can handle high profile/high volume business.
-Ability to maintain a constant, even personality while working with kitchen team with as well as having good people skills.
-Strong sense of personal integrity and pride.
-Able to lift up to 30 pounds regularly and up to 50 pounds occasionally.
-Sound knowledge in technical and technology related aspects of running a kitchen (eg: Basic Computer skills - MS Office, ------Recipe programs, Purchasing software; Payroll Software).
-Ability to work flexible schedule as necessary.

If interested, please apply!





The Solomon Page Distinction 

Solomon Page offers a comprehensive benefit program for hourly employees. We pride ourselves on offering medical, dental, 401(k), direct deposit and commuter benefits to our employees, including freelancers – which sets us apart in the industries we serve.  

About Solomon Page

Founded in 1990, with 14 offices and counting, Solomon Page is a specialty niche provider of staffing and executive search solutions across a wide array of functions and industries. The success of Solomon Page reflects an organic growth strategy supported by a highly entrepreneurial culture. Acting as a strategic partner to our clients and candidates, we focus on providing customized solutions and building long-term relationships based on trust, respect, and the consistent delivery of excellent results. For more information and additional opportunities, visit: solomonpage.com and connect with us on Facebook, Twitter, and LinkedIn.



Opportunity Awaits.