We are looking for a Sous Chef for a client in New York! This position is M-F 6 AM - 2 3 PM and is in a Corporate warming kitchen. This is NOT a restaurant.
You will be responsible for assisting with the overall success of the food program and coordinating culinary functions. This includes assisting in all phases of planning, ordering, inventory, and food preparation. You will ensure adherence to the client’s culture and guidelines, Health Department regulations, and our company's standards of food quality, freshness, and presentation. Additionally, you will motivate, train, develop, and direct back-of-house associates to achieve operational excellence.
Requirements and Essential Duties:
Assists in coordinating and participating in the preparation and cooking of various food items.
Supports planning and crafting of menus.
Implement new culinary programs in collaboration with the marketing and culinary teams.
Ensuring all Food is Plated properly and up to the clients standards.
Ensuring Prep Cooks are doing their assigned tasks and following kitchen protocols.
Performs other duties as assigned.
Qualifications:
Minimum of 3 years in a supervisory/management role in a kitchen.
At least 5 years of cooking experience.
Reliable transportation is a must.
Background in restaurants, hotels, corporate dining, education, military, health care, or related food service operations.
Knowledge of food and industry trends, focusing on quality, production, sanitation, safety, food cost controls, and presentation.
Ability to set up and distribute production sheets.
Proven supervisory, leadership, training, management, and mentoring skills.
ServSafe or Department of Health Certification preferred.
Proficient computer skills and knowledge of MS Office, including Excel.
Associate’s degree in culinary arts preferred.
This is a Salaried position.
If you are interested, please email your resume along with your direct contact information.
Principals only. Recruiters, please don't contact this job poster.