The Standard Grill

The Standard Grill (Meatpacking District) is looking for a Sous Chef with New York restaurant experience to join the team. The right candidate has 2-3 years of solid, upscale NY restaurant experience and a thirst to learn. Candidates should have finely developed cooking skills, a real love for organization, a highly developed sense of urgency, and be able to work well under pressure.<br><br><br><br>The ideal candidate will have:<br><br>- Strong kitchen and leadership skills with a proven ability to coach staff<br><br>- Ability to handle multiple tasks and prioritize work load in a deadline-driven, demanding environment<br><br><br><br>Responsibilities will include:- Assisting in the maintaining costs<br><br>- Planning or participating in the planning of menus and utilization of food surpluses; Working with Executive Chef on menus, analyzing recipes, food cost, and labor<br><br>- Supervising workers to ensure compliance with occupational, health, and safety standards, enforcing and maintaining these standards. Tracking sales and costs<br><br>- Tracking labor and scheduling.- Purchasing of food and inventory<br>Benefits:<br> Health<br> Staff Meals<br> Additional Training<br>Paid Vacation<br> 401K<br> Paid Sick Leave<br>

The Standard Grill (Meatpacking District) is looking for a Sous Chef with New York restaurant experience to join the team. The right candidate has 2-3 years of solid, upscale NY restaurant experience and a thirst to learn. Candidates should have finely developed cooking skills, a real love for organization, a highly developed sense of urgency, and be able to work well under pressure.<br><br><br><br>The ideal candidate will have:<br><br>- Strong kitchen and leadership skills with a proven ability to coach staff<br><br>- Ability to handle multiple tasks and prioritize work load in a deadline-driven, demanding environment<br><br><br><br>Responsibilities will include:- Assisting in the maintaining costs<br><br>- Planning or participating in the planning of menus and utilization of food surpluses; Working with Executive Chef on menus, analyzing recipes, food cost, and labor<br><br>- Supervising workers to ensure compliance with occupational, health, and safety standards, enforcing and maintaining these standards. Tracking sales and costs<br><br>- Tracking labor and scheduling.- Purchasing of food and inventory<br>Benefits:<br> Health<br> Staff Meals<br> Additional Training<br>Paid Vacation<br> 401K<br> Paid Sick Leave<br>