Sous Chef

Greywind
New York, New York
Full Time

Email Address

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Required Years of Experience

3 years

Job Details

Restaurant GREYWIND , from award-winning chef Dan Kluger, is seeking a Sous Chef. This is a full-time management position with our growing company.

Sous Chefs report to the Executive Chef and are responsible for managing standards in the back of house, overseeing services, training staff, ordering, inventory, menu testing, closing, and additional administrative duties.

Sous Chefs must be self-motivated, hard-working, detail-oriented, and highly organized . NYC food handlers certificate required.

Expectation of the Position:

Adheres to Company Policies and Procedures
Acts as a role model both at Company Location and to the external hospitality community
Performs duties as workload necessitates
Maintains a positive, respectful, and professional demeanor
Communicates regularly with supervisors about Department updates and challenges
Demonstrates flexible and efficient time management and the ability to prioritize workload
Consistently reports to work on time prepared to perform duties of position
Effectively communicates with all BOH and FOH
Excellent product identification knowledge in produce, meats, fish, herbs, grains, and equipment
Has a complete understanding of work safety and emergency procedures
Able to work a flexible schedule and holidays
Able to pay attention to details, handle multiple tasks at once, and show a high level of patience
Basic math and measurement proficiency
English skills for communicating, writing requisitions/completing food inventories, and for retrieving information as needed
Ability to proficiently use the following programs on PC:

Microsoft Office Suite
Outlook
SharePoint

Duties and responsibilities include, but are not limited to:

Executing all requests and orders from senior leadership
Ability to execute all positions on the line and help line staff when they get behind
Execute and oversee the production of all menu items
Expedite orders correctly and efficiently to ensure smooth kitchen flow
Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides
Ensuring all reach-ins and walk-ins are locked
Ensure all kitchens and prep areas are kept clean and maintained properly in accordance with Company policies and Department of Health regulations
Ensure every cook is using the right tool for the right job i.e., not using a pot as a mixing bowl
Communicate daily pars necessary for service needs throughout each shift for each station
Checking and tasting all mise en place that is prepared by line cooks, prep cooks, productions cooks and butchers
Perform thorough line checks prior to each service as outlined on checklists
Oversee sanitation team, ensuring they are performing their duties within company cleanliness and safety guidelines
Review BOH staff punch-ins and punch-outs, and approve and edit timecards on a weekly basis
Train and educate all new BOH hires in accordance with company guidelines
Conduct performance review at regular intervals for feedback and learning
Manage corrective actions and exit plans when needed
Complete inventory accurately, update and maintain inventory sheets, and submit completed inventory in accordance with corresponding deadlines
Place all food and chemical orders, as required, based on forecasting of needs resulting from analysis of product mix reports, anticipated specials, introduction of new dishes, contracted large parties, buy-outs, off-site events, etc.
Maintain excellent relationships with all vendors
Stay current and maintain the proper knowledge of requirements, protocol, and steps necessary of DOH inspection
Working knowledge and ability to execute all kitchen recipes, ability to properly record and write recipes as per Executive Chef's instruction

We are so excited to meet you. We know it takes time to prepare a thoughtful cover letter and stellar resume so we thank you in advance. Looking forward to next steps!

Hardscrabble is an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Compensation Details

Compensation: Salary ($65,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts

Required Skills

Advanced Knife Skills

Management

Team Management

Effective Communication

Team Development and Training

Training

Food Safety Knowledge

Adaptability