Executive Sous Chef

Job Description

Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Executive Sous Chef. Are you someone whoispassionateaboutpeople,drivenby purpose, andcleverin your approach? If so keep on reading! Here atArlowe strive to create a sense of awe that leaves those we touch wanting more

The role of the Executive Sous Chef is a vital position to the success of the overall culinary operation. This role is responsible for assisting the Executive Chef in maintaining the standards of cleanliness, food quality, labor and food costs in all of the food outlets. They will also be able to perform all of the Executive Chefs duties when he/she is not present.

RESPONSIBILITIES AND AUTHORITIES:

Always treats guests with courtesy and respect in a variety of situations

Displays honesty & integrity

Delivers outstanding service and creates memorable experiences.

Manages the day to day operations of the kitchen.

Strong written communication

Provides quality customer service.

Works in a professional environment

SPECIFIC DUTIES

Oversee all production schedules

Oversee all Back of House overtime

Maintain food cost of all culinary operations to company standards.

Maintain labor cost of all culinary operations to company standards.

Oversee all aspects of scheduling and payroll

Must continually speak with purveyors to get best price for best ingredients possible

Oversee all food outlets Restaurant, Roof top, Banquet (BEO), General Store and Lobby Bar

Taste all prep for their service and ensure consistent standard are upheld

Oversee DOH and temperature checklists 3 times daily

Coordinate with the Kitchen Manager issues, concerns and thoughts to continually improve the restaurant

Establish training schedule for new cooks and Sous Chefs.

Inspire and set positive tone in the kitchen.

Write up and coaching forms for their workgroup

Primary teacher for new hire trainees during their service

Perform biannual Employees evaluations in their workgroup

Assist Executive Chef in continual training and mentoring of Sous Chefs

Confirm all food presented during service is correct

Overseeing expediting of their service

Responsible for maintaining a New York City Department of Health ‘A’ Level Facility.

Oversees all product ordering

Responsible for maintaining an up to date Food handlers permit

Recruit and Interview new cooks and make recommendations to Executive Chef.

Lead the Sous Chefs to create new menu items to present to Executive Chef.

Perform Weekly Inventory and submit to Accounting

Responsible for maintaining an up to date Food Handlers Permit.

Upholds all People Services best practicesas it pertains to coaching, counseling, disciplinary, hiring, and terminations.

Follows and ensures compliance of all Commune policies and standard operating procedures as outlined in the Employee Handbook.

Acts as anambassadorto Commune Culture.

REQUIREMENTS:

Must have 10 years + cooking/management experience in a high volume restaurant or hotel kitchen

Must have 5 years + of Executive Sous Chef or comparable management experience in NYC restaurant or hotel

Must be proficient in the English language (both speaking and writing)

No smoking while in work station.

Must be able to lift 50 lbs

Must be able to stay on your feet for 8 hours plus

Knowledge:

Must have great knife skills in all butchery and knife cuts of any kind

Must have extensive knowledge in all aspects of a professional kitchen

Must be proficient in Microsoft word and excel

Must have extensive knowledge of the NYC Department of Health’s codes and regulations

Certifications:

NYC serve safe certificate

SALARY:

$65,000 - $75,000/ annually

Full-time