Sous Chef

3 years

Serata, a highly anticipated seasonal, ingredient driven, fine dining restaurant, offering a multi-course tasting menu opening in the summer of 2025 is looking for a Sous Chef to join the opening team. Serata, located in Elmont, outside of Queens, will be a Progressive Italian restaurant that will focus on impeccable ingredient sourcing throughout all the seasons from local farmers, artisans, and producers to offer guests an exceptional dining experience.

Chef Nicholas Leiss, with a background consisting of Noma, Faivken, Geunter Seeger will be the Executive Chef along with Culinary Director Larry Forgione, The Godfather of American Cuisine to create the cuisine of Serata.

We are looking for passionate, and experienced people to join our kitchen team.

As Sous Chef you will gain a solid understanding of our style of service and our company's culture. This position lays the groundwork for all future opportunities for growth within our team.

Requirements for Success:

• Positive Attitude
• Desire to learn
• Commitment to producing great quality
• Self-Motivation
• Ability to work cleanly and efficiently
• Attention to detail and organization
• Capable of working well in a team environment

Duties and Responsibilities

Culinary

• Supervise the hourly line cooks, commis, and externs as they prepare their daily mise en place and prep mise en place
• Ensure that the walk-in coolers and dry storage spaces are kept clean and organized in accordance with Hazard Analysis Critical Control Point (HACCP) guidelines and restaurant guidelines
• Taste the daily mise en place to ensure proper seasoning and quality
• Lead an assigned station to ensure that all line cooks are preparing and plating the dishes properly
• Work in conjunction with the dining room and kitchen expeditor to ensure proper timing of all courses leaving the kitchen
• Work in conjunction with the Chef de Cuisine, and Executive Chef, porter team to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards
• Maintain the Hazard Analysis Critical Control Point (HACCP) documentation focusing on data entry and daily upholding of standards

Hiring

• Assist in interviewing potential kitchen employees when needed
• Actively seek out new members for our kitchen team to ensure a proper foundation as the restaurant grows and develops
• Act as the primary supervisor of line cook, commis, and extern and facilitate their growth via skills training and daily mentorship

• Line Cooks
• Prep cooks
• Commis

Menu Development

• Support the Chef de Cuisine with the development of new dishes
• Assist in writing and costing recipes for menu
• Develop new techniques for each dish as they become necessary

Qualification Standards

• Michelin-star restaurant experience requested but not a deal breaker
• 3+ years management experience required
• Advanced and accurate knife skills
• Ability to read and follow recipes and standards
• Strong oral, written, and interpersonal communication skills
• Strong computer skills with working knowledge of Microsoft Office and Outlook
• Capability to teach and mentor others
• Ability to work independently and coordinate multiple tasks
• Experience with a variety of cooking styles and techniques
• Ability to adapt and make decisions quickly in a fast-paced environment
• Ability to lift and carry up to 50 lbs.
• Ability to stand for extended periods of time

What we offer:

$75,000-$85,000

• Five-day Work Week: Wednesday through Sunday, Closed Mondays and Tuesdays
• Approximate Start Time: 12pm-1pm
• Approximate End of Day:10pm
• Closed on Holidays
• Annual Time Off
• Opportunity to participate in Company Healthcare Benefits

Compensation: Salary ($75,000.00 - $85,000.00)

Benefits & Perks: Health Insurance

Leadership

Team Management

Culinary Supervision

Quality Control

Time Management

Mentorship

Recipe Development

Creativity in Menu Planning

Problem Solving

Adaptability to Change

Organizational Skills

Attention to Food Safety Standards

Collaboration With Front of House Staff

Training and Development

Customer Service Orientation

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