Job Details

ID #51245287
Estado New York
Ciudad New york city
Full-time
Salario USD TBD TBD
Fuente New York
Showed 2024-03-14
Fecha 2024-03-14
Fecha tope 2024-05-13
Categoría Alimentos/bebidas/hospitalidad
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OKO Westport - Sous Chef & Line Cooks

New York, New york city 00000 New york city USA
Aplica ya

Two- time James Beard nominated Chef Brian Lewis is seeking a Sous Chef and Line Cook for our OKO Westport location.

The ideal candidates ae passionate about food and hospitality, truly desires to lead in a team environment, shares our common goals of refinement and the integrity of our ingredients, and has a strong desire to foster growth and development in our team. This is an excellent opportunity to join a great working culture in a unique, dynamic, fast-paced environment with a growing restaurant group.

Overview of Position:

The Sous Chef and Line Cooks will work closely with the Sushi Chef and Chef de Cuisine Fermin Osorio to coordinate and oversee the planning, organization, training, and leadership necessary to achieve stated objectives in guest experience and satisfaction, employee education and retention, sales, costs, profitability, food quality, cleanliness, organization and safety. Candidates for this position must be a strong team player who excels at both collaboration and independent execution of tasks and objectives.

The Sous Chef will regularly measure and evaluate service levels and standards using guest and employee feedback and develop plans for continuous improvement. They should uphold company culture by fostering a warm and positive work environment, and set a strong example of leadership through positive reinforcement. They should represent the company and its values both in and outside of the workplace.

The Sous Chef should be committed to learning and improving through independent study, and working with other company members to enforce the same. Continuous education and self-development will be of highest priority along with a commitment to coaching and developing the entire BOH restaurant staff.

Schedule: This is a full time, salaried, exempt position. The typical workweek will be five consecutive shifts, with regular evening and weekend commitments. Expected hours will be approximately 50-60 hours per week, and over 60 hours or more than five days per week on occasion.

Compensation and Benefits: Excellent Annual Salary,

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