Executive Sous Chef

Job Details Executive Sous Chef - New York TableOne Hospitality Bar Sprezzatura - NYC - 790 8th Avenue, New York, NY 10019 JOB SUMMARY The Executive Sous Chef, will be responsible for overseeing the daily operations, assisting the Executive Chef in menu planning, supervising kitchen staff, and ensuring high-quality food preparation. Your exceptional culinary skills and leadership abilities will contribute to the success of our restaurant. RESPONSIBILITIES Collaborate with the Executive Chef in creating and implementing menu items that align with our culinary standards and customer preferences Oversee food preparation, ensuring that all dishes meet quality standards and are prepared in a timely manner Lead and manage kitchen staff, providing guidance, training, and constructive feedback to promote a positive and productive work environment Assist in inventory management, monitoring stock levels, and placing orders when necessary Ensure compliance with food safety and sanitation regulations, maintaining a clean and organized kitchen Stay up-to-date with culinary trends and techniques, continuously enhancing your own culinary skills and sharing knowledge with the team Assist in the development and implementation of cost-saving strategies and menu pricing decisions Collaborate with other departments to ensure smooth operations and exceptional dining experiences for our guests Take the lead in the absence of the Executive Chef, ensuring seamless operations and exceptional food quality QUALIFICATIONS At least 3-4 years of experience in the direction and management of employees in a culinary environment. Assist in creating dynamic savory menus that evolve and changes on a regular and seasonal basis Startup/Opening of Hotels & Restaurants experience is preferred. Advanced knowledge of culinary, baking and pastry techniques Thorough knowledge of food preparation techniques and food hygiene practices Service oriented style with professional presentations skills Maintain high standards of personal appearance and grooming Experience managing and developing teams. Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work Excellent oral and written communication skills Detail oriented, excellent prioritization, time management, organizational and follow up skills Demonstrated ability for process excellence and project management Experience implementing new F&B concepts Basic understanding of Health and Safety, Food Hygiene and Employment Legislation Open availability and flexibility to work according to the needs of the business including some travel as needed Comfortable with Word, PowerPoint and Excel DUTIES & FUNCTIONS Fundamental Requirements: Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plan. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP’s in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with TableOne standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Coordinate, supervise and direct the Stewarding Department. Compute daily food cost. Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Direct and train all chefs to ensure adequate operation in all outlets. Create menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report. Job Types: Full-time, Part-time Pay: $90,000.00 per year Shift: Day shift Evening shift Morning shift Night shift No nights Work Location: In person