Sous Chef - OKO RYE ( Westchester, N.Y.) (Rye, New York)
OKO Rye
Two- time James Beard nominated Chef Brian Lewis is seeking a Sous Chef for our OKO Rye location.
The ideal candidate for the Sous Chef role is 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 will work closely with the Sushi Chef and Chef / Owner Brian Lewis 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, monthly bonus program, 10 days PTO/year, medical, coverage, 401k, dining allowance and more
Sous Chef QUALIFICATIONS:
-Minimum three-years experience working in a professional kitchen, including two-years management experience
-A firm understanding of kitchen sanitation practices and health department standards with valid food handlers card
-Strong organizational and time management skills, along with impeccable attention to detail
-A passion for working with local farms and a hyper seasonal approach to sourcing. We strive to understand where our food comes from and make diligent practices to teach our team to have the same outlook and ethos
-Experience creating a daily changing menu to showcase local and seasonal ingredients
-Experience with inventory control and controlled food and labor costs, with a strong knowledge of restaurant financials
-Passion and understanding of the current local food scene
-A POSITIVE ATTITUDE and an outgoing personality that fits in with our team
-Solid references
We are a growing organization that strives to highlight our staff's capabilities and promote from within, so there are many opportunities for mentorship, development and growth.