Junior Sous Chef

2 years

The Roxy Hotel is an electric destination for music, film, and art, located on the border of SoHo and TriBeCa. We employ a close-knit group of natural-born entertainers, supreme go-getters and masters of hospitality. Really, you ought to see us make someone's drink, bed or day. Cool is our currency, and if you want to work here, you simply must love food and beverage, good music and being around some of the most interesting people in New York City on a daily basis. All that and we haven't even gotten to the benefits package yet.

The Roxy is looking for a Junior Sous Chef to lead the back of house kitchen operations, and assist the Executive Sous Chef and Sous Chefs in executing all food products for the hotel.

Responsibilities include:

• Create and maintain a safe and positive work environment for all kitchen team members
• Ensure all cooks follow appropriate food safety practices
• Ensure team members are in proper uniform and are appropriately prepared for their shift
• Ensure all stations are cleaned and broken down properly
• Maintain all kitchen operations in accordance with New York City DOHMH standards
• Ensure three family meal services per day for team members
• Maintain a clear working knowledge of all menu items, as well as the sources for all of the ingredients in the menu items
• Work with Executive Sous Chef and Sous Chefs to implement all menus (Breakfast, Lunch, Brunch, Dinner, Late Night, Room Service and Team Member Meals)
• Ensure timely ordering of all products for all services
• Maintain good vendor relations
• Check all invoices for correct pricing and delivery
• Assist scheduling all kitchen team members while maintaining the payroll budget

Requirements:

• Qualifying certificate in food protection issued by New York City DOHMH
• Able to communicate efficiently and effectively to all team members
• Able to manage kitchen, assume leadership in absence of Executive Sous Chef
• Open availability
• Able to educate and demonstrate fundamental and advanced cooking skills
• Minimum 2 years of culinary experience leading a culinary management team required
• Strong understanding of purchasing, receiving, inventory control and stock rotation
• Able to work independently and as part of a team
• Must possess a high level of maturity, dependability, and punctuality
• Working knowledge of Spanish a plus but not required
• Basic computer skills and knowledge of Word, Excel and inventory management system programs

Compensation: Salary ($65,000.00 - $70,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits

Leadership

Team Management

Communication Skills

Problem Solving

Problem Solving Skills

Attention to Detail

Time Management

Customer Service Orientation

Adaptability

Creativity in Menu Development

Collaboration

Conflict Resolution

Organizational Skills

Interpersonal Skills

Ability to Work Under Pressure

Knowledge of Food Safety Regulations

Culinary Creativity

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