Sous Chef

 Sous Chef at WS New York 

WS New York, is a multi-level restaurant and bar, serving Contemporary American cuisine showcasing innovative and quality offerings. Join our team as a Sous Chef and bring your leadership and teamwork experience to a clean and professional work environment. Qualified individuals should possess a strong attention to detail, organization and cleanliness.

You will be working with a top-tier team in a professional and creative environment. This position is ideal for someone with the desire to be a part of a new restaurant group with ambitions for growth and job advancement in the F&B industry. 

 Responsibilities:

●        Plans, organizes, schedules, reviews and evaluates the work of assigned staff.

●        Assists with training and continuing education of staff as directed by the Executive Chef and Chef de Cuisine.

●        Meets with the chefs and kitchen team to ensure smooth running of all kitchen activities, goals, and operations.

●        Ensures that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.

●        Actively participates in the positive relationship between FOH, Bar and BOH teams by maintaining steady stream of communication with entire leadership team and staff.

●        Ensures that staff is trained in all aspects of kitchen operations, equipment utilization, safety procedures, portion control and correct plating and presentation.

●        Assists in development and creation of menus to continuously improve The WS New York offerings.

●        Assist with the establishment and maintenance of working budget and adherence to food cost goals set by Executive Chef and Chef de Cuisine.

●        Participate in management meeting with FOH leaders to discuss service goals, PON Guest (People of note), menu changes, and unusual guest requests or dietary restrictions.

●        Communicate and explain clearly the expectations of WS New York and the quality standards.

●        Audit kitchen space for compliance of health department requirements of food safety and staff hygiene.

●        Follow and enforce all guidelines in the WS New York Kitchen Manual.

●        Inspects line stations, facilities, ingredients, and all dish components for quality assurance before and during service to ensure a successful execution of the menu.

●        Creates cooking instructions and plans for Tournants.

●        Supervise the storage of perishable and nonperishable ingredients to comply fully with health department requirements and company standards of labeling, time, and temperature.

●        Ensure adherence to safety and emergency procedures to protect staff, guests, and property.

●        Report any maintenance deficiencies in a quick and timely way.

●        Resolve guest complaints/queries satisfactorily.

●        Maintain thorough understanding of industry and stays abreast of industry trends.

●        Demonstrate courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.

●        Ensure that The WS New York brand and standards are always met.

●        Coach and develops Chef de Parties as cooks and train them at their stations.

●        Expedites food and step in for Kitchen Manager as needed

●        Receive and accounts for goods coming into the kitchen.

●        Maintain positive relationship with vendors.

●        Leads kitchen staff in inventory, ordering, and stocking of necessary ingredients.

●        Leads and organize regular deep cleaning and maintenance of kitchen areas and equipment.

●        Steps in for The WS New York Chef de Cuisine as necessary.

Requirements:

●        2+ years of Sous chef experience in a Fine Dining and/or high-volume establishment

●        Knowledge of best practices for training kitchen staff

●        Understanding of various cooking methods, ingredients, procedures and equipment’s.

●        Positive attitude, a sense of responsibility and ownership of the position

●        Detail-oriented with strong communication skills

●        Team-oriented with a strong sense of punctuality and reliability

●        Demonstrate a sense of urgency and strong work ethic in order to keep up with high volume

●        Ability to navigate a fast-paced environment while being respectful

 Sous Chef at WS New York 

WS New York, is a multi-level restaurant and bar, serving Contemporary American cuisine showcasing innovative and quality offerings. Join our team as a Sous Chef and bring your leadership and teamwork experience to a clean and professional work environment. Qualified individuals should possess a strong attention to detail, organization and cleanliness.

You will be working with a top-tier team in a professional and creative environment. This position is ideal for someone with the desire to be a part of a new restaurant group with ambitions for growth and job advancement in the F&B industry. 

 Responsibilities:

●        Plans, organizes, schedules, reviews and evaluates the work of assigned staff.

●        Assists with training and continuing education of staff as directed by the Executive Chef and Chef de Cuisine.

●        Meets with the chefs and kitchen team to ensure smooth running of all kitchen activities, goals, and operations.

●        Ensures that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.

●        Actively participates in the positive relationship between FOH, Bar and BOH teams by maintaining steady stream of communication with entire leadership team and staff.

●        Ensures that staff is trained in all aspects of kitchen operations, equipment utilization, safety procedures, portion control and correct plating and presentation.

●        Assists in development and creation of menus to continuously improve The WS New York offerings.

●        Assist with the establishment and maintenance of working budget and adherence to food cost goals set by Executive Chef and Chef de Cuisine.

●        Participate in management meeting with FOH leaders to discuss service goals, PON Guest (People of note), menu changes, and unusual guest requests or dietary restrictions.

●        Communicate and explain clearly the expectations of WS New York and the quality standards.

●        Audit kitchen space for compliance of health department requirements of food safety and staff hygiene.

●        Follow and enforce all guidelines in the WS New York Kitchen Manual.

●        Inspects line stations, facilities, ingredients, and all dish components for quality assurance before and during service to ensure a successful execution of the menu.

●        Creates cooking instructions and plans for Tournants.

●        Supervise the storage of perishable and nonperishable ingredients to comply fully with health department requirements and company standards of labeling, time, and temperature.

●        Ensure adherence to safety and emergency procedures to protect staff, guests, and property.

●        Report any maintenance deficiencies in a quick and timely way.

●        Resolve guest complaints/queries satisfactorily.

●        Maintain thorough understanding of industry and stays abreast of industry trends.

●        Demonstrate courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.

●        Ensure that The WS New York brand and standards are always met.

●        Coach and develops Chef de Parties as cooks and train them at their stations.

●        Expedites food and step in for Kitchen Manager as needed

●        Receive and accounts for goods coming into the kitchen.

●        Maintain positive relationship with vendors.

●        Leads kitchen staff in inventory, ordering, and stocking of necessary ingredients.

●        Leads and organize regular deep cleaning and maintenance of kitchen areas and equipment.

●        Steps in for The WS New York Chef de Cuisine as necessary.

Requirements:

●        2+ years of Sous chef experience in a Fine Dining and/or high-volume establishment

●        Knowledge of best practices for training kitchen staff

●        Understanding of various cooking methods, ingredients, procedures and equipment’s.

●        Positive attitude, a sense of responsibility and ownership of the position

●        Detail-oriented with strong communication skills

●        Team-oriented with a strong sense of punctuality and reliability

●        Demonstrate a sense of urgency and strong work ethic in order to keep up with high volume

●        Ability to navigate a fast-paced environment while being respectful