Upscale French Restaurant on the Upper East Side is looking for a new sous chef to join the team.

Key Responsibilities:
Evaluates food products to ensure that quality standards are consistently attained.
Assists in coordinating and participating in the preparation and cooking of various food items.
Rolls out new culinary programs in conjunction with the marketing and culinary team.
Assists the Executive Chef / Chef with managing cost controls and controlling expenditure.
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Preferred Qualifications:
Culinary degree preferred
Bachelor's Degree in Food Services Technology/Management/or related field preferred
Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training
Experience with planning and managing catering events from a culinary perspective
Strong leadership skills and desire to work with an industry leader
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Proficient computer skills (Microsoft Office, Email and the Internet)
Ability to communicate on various levels including management, departmental, customer and associate
Ability to work a continuously flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation

Job Type: Full-time

Pay: $60,000.00 - $80,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• Weekend availability

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• New York, NY: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Work Location: One location

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