Sous Chef

Job Description

Porter House, part of the Restaurant Collection at the Deutsche Bank Center, is seeking a Sous Chef for immediate hire. The Sous Chef is responsible for working with the other Sous Chefs and Chef de Cuisine to manage daily kitchen operations including production, staffing, inventory, admin duties, sanitation and safety. This position requires flexibility, problem solving skills and great attention to detail. This position ensures all management requests are performed while maintaining high standards and quality. The Sous Chef is responsible for providing high quality customer service at all times.

Primary Duties:

Accountable for carrying out all requests made by the Chef or Chef de Cuisine in the most professional, effective, efficient matter.

Assist in maintaining budgeted food and labor costs. Maintain quality and standards.

Responsible for execution and production of existing PHNY menu. Full understanding of menu is essential.

Monitor and produce all menu items requiring special skills. Responsible for tasting, and adjusting the seasonings of all soups, sauces, purees and garnishes. Provide constructive feedback with finesse when necessary.

Act as Expeditor if necessary. Insure all plates are consistent throughout service.

Work with other Sous Chefs and Chef de Cuisine in taking of inventory.

Work with other Sous Chefs and Chef de Cuisine to ensure all standards of quality are achieved in relation to sanitation, organization, consistency, and employee morale.

Review needs, create accurate purchase orders, and place accurate orders as needed specifically for the next day’s fish and seafood.

Ability to communicate with all levels of staff. Exhibit honesty, trustworthiness, perseverance and commitment

Complete all required paperwork, including requisitions, production records, NYC Dept. of Health or HAACP requirements etc.

Responsible for training and development of all kitchen personnel. Monitor and report all disciplinary infractions by all staff to the Chef de Cuisine.

Responsible for entire opening and/or closing checklists including (but not limited to) meat and fish storage, cleanliness of all walk-in refrigerators, securing of all necessary doors, boxes, etc., breaking down of hot line and raw bar and check overnight stocks.

Work on the line or any station when asked, or when necessary without hesitation.

Work with students and new employees to orient to kitchen.

Responsible for maintaining high standards in prevention of Food Borne Illness, including Health Dept. code implementation.

Implement Kitchen safety program, including proper accident prevention.

Required Knowledge, Skills and Abilities:

Able to produce and provide high quality food and service

Effective management style promoting a team atmosphere

Knowledge of all kitchen operations

Ability to communicate verbally and in writing.

Manage effectively through delegation

Education and Experience Requirements:

Culinary degree or equivalent experience.

2-4 Years prior fine dining / high volume production

Prior NYC experience preferred

Prior line or entry level sous chef experience required

*In accordance with the NYC Covid-19 Vaccine Mandate- all food establishment employees are required to show proof of the Covid-19 vaccine.

Porter House provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.

Full-time