We are looking for Sous Chef candidates for a 55-60 hr 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 restaurant's 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. Sous Chef must be present during service hours while running service from the line.
At least three years management experience and NYC/DOH Food Handlers Certificate is required. Do not apply if you are not certified.
Applicants must be able to communicate with upper management and purveyors competently. Must speak English and also be able to communicate in Spanish at at least an intermediate level. Resume required, please include all dates (month & year) of previous/current restaurant employment.
Qualifications/ Requirement
NYC/DOH Food Handlers Certification is a must at time of application.
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
Determining food inventory needs, stocking and ordering
Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Good knowledge of all stations and cooking techniques
Ability to produce quality food on a consistent basis
Good communication
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