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Summary
Sous Chef
Salary To be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location 206 West St, New York, NY 10282, USA

Sous Chef


Description
Assist with daily operations of the kitchen and provide professional leadership and direction to kitchen personnel. Ensure that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Maintain a safe, orderly and sanitized kitchen.

Must be able to;
- Successfully work Pantry, Saute, Middle, Broiler, Helper, Dish and Expo Stations.
- Work hours according to the need of business, kitchen staff and restaurant specific needs.
- Maintain all Palm quality standards in spite of the extraordinary challenges presented by high volume, volume fluctuations and physical plant limitations.
- Ensure food quality by maintaining the highest standard of personal hygiene, proper food handling techniques, and a clean, well maintained physical plant.
- Take active role in developing and implementing daily specials to Palm standards.
- Post invoices daily on Restaurant Magic System.
- Maintain inventory systems as directed by the Chef.
- Place food and supply orders as directed; as well as receive products and verifies invoice pricing, quantity, and that product meets Palm specifications.
- Assist in training and certifying employees to company standards.
- Lead, supervise, manage, train, and support the General Manager and Executive Chef through consistent communication, quality inspections, and "hands-on" attention to achieve; budgeted food costs, budgeted labor cost, the highest level of sanitation, compliance with all Palm standard operating policies and procedures.
- Obtain and maintain current ServSafe and Foodservice Management Professional (FMP) certifications,

Qualifications:
1. College or Culinary training and/or extensive cooking and production experience.
2. Food and beverage knowledge.
3. Knowledge of basic training techniques.
4. Understanding of local, state, and federal health sanitation laws.
5.Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
6. Professional oral and written communication skills.
7. Able to work in a high energy and demanding environment.
8. Team player with strong leadership skills.
9. Effective problem solving and ability to take direction.
10. Able to stand and exert fast-paced mobility for entire shift. Good sense of balance, able to lift, bend, kneel, stoop and wipe.
11. Computer competency.
12. Able to frequently lift and carry food, beverage, and other items greater than 35 pounds and able to transport up to 70 pounds regularly.
Assist with daily operations of the kitchen and provide professional leadership and direction to kitchen personnel. Ensure that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Maintain a safe, orderly and sanitized kitchen.

Must be able to;
- Successfully work Pantry, Saute, Middle, Broiler, Helper, Dish and Expo Stations.
- Work hours according to the need of business, kitchen staff and restaurant specific needs.
- Maintain all Palm quality standards in spite of the extraordinary challenges presented by high volume, volume fluctuations and physical plant limitations.
- Ensure food quality by maintaining the highest standard of personal hygiene, proper food handling techniques, and a clean, well maintained physical plant.
- Take active role in developing and implementing daily specials to Palm standards.
- Post invoices daily on Restaurant Magic System.
- Maintain inventory systems as directed by the Chef.
- Place food and supply orders as directed; as well as receive products and verifies invoice pricing, quantity, and that product meets Palm specifications.
- Assist in training and certifying employees to company standards.
- Lead, supervise, manage, train, and support the General Manager and Executive Chef through consistent communication, quality inspections, and "hands-on" attention to achieve; budgeted food costs, budgeted labor cost, the highest level of sanitation, compliance with all Palm standard operating policies and procedures.
- Obtain and maintain current ServSafe and Foodservice Management Professional (FMP) certifications,

Qualifications:
1. College or Culinary training and/or extensive cooking and production experience.
2. Food and beverage knowledge.
3. Knowledge of basic training techniques.
4. Understanding of local, state, and federal health sanitation laws.
5.Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
6. Professional oral and written communication skills.
7. Able to work in a high energy and demanding environment.
8. Team player with strong leadership skills.
9. Effective problem solving and ability to take direction.
10. Able to stand and exert fast-paced mobility for entire shift. Good sense of balance, able to lift, bend, kneel, stoop and wipe.
11. Computer competency.
12. Able to frequently lift and carry food, beverage, and other items greater than 35 pounds and able to transport up to 70 pounds regularly.

Details
Salary To be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location 206 West St, New York, NY 10282, USA

Skills
Inventory Management
Menu Development
Online Ordering
POS Systems
Culinary Degree/Training
By applying you confirm you have these skills.

expired job post

206 West St, New York, NY 10282, USA