We are looking for a Sous Chef for a 55-60hr a week position running one of three locations in a restaurant group with a Cuban/Chinese food concept. We are looking for strong LEADERS who have experience running a kitchen line and crew as well as handling ordering responsibly and structuring prep accordingly with the restaurants needs. Sous Chef is responsible for running their locations' day to day BOH operations under the guidance and supervision of the restaurant groups Head Chef. At least three years management experience and NYS/DOH Food Handlers Certificate is required. Applicants must be able to communicate with upper management competently. Spanish speaking is a plus.
Resume required please include all dates (month & year) of previous restaurant employment.
Qualifications/ Requirement
Directing the food preparation process and delegating tasks.
Cooking and preparing high quality dishes.
Supervising all kitchen stations.
Being responsible for health and safety.
Being responsible for food hygiene practices.
Ensuring food quality and excellent standards are maintained for all dishes created.
Assisting with determining food inventory needs, stocking and ordering
Ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
Good knowledge of all sections.
Ability to produce good quality food.
Good oral communication.
Ability to speak and understand English (Spanish a plus)
Team management skills.
High level of attention to detail.
Enthusiasm to develop your own skills and knowledge plus those around you.
Adaptability to change and willingness to embrace new ideas and processes.
Ability to work unsupervised and deliver quality work.
Positive and approachable manner.
Team player qualities.
NYC Food Handler’s Certification.