Sous Chef

Ensure that all food is consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Control food cost and usage by following proper appropriation of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Check and maintain proper food holding and refrigeration temperature and control points.
Fill in where needed to ensure guest service standards and efficient operations.
Future menu changes and additions - Create recipes and support material, i.e., recipe cards, descriptions, and pictures.

Job Requirements:
2 years of kitchen experience as a chef.
4 - 6 years of professional experience in the kitchen.
Knowledge of menu development with insight into cost control.
Strong leadership and coaching capabilities.
Ability to control inventory and vendor relationships
Ability to institute standardized workflow and training procedures.
Computer literate (Email, Excel, Word, etc.)
Formal culinary training required.
Excellent references.
Knowledge of Kosher cuisine and dietary laws is a plus.

Job Type: Full-time
Required education:

High school or equivalent
Required experience:

Required license or certification:
NYC Food Protection License

Ensure that all food is consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Control food cost and usage by following proper appropriation of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Check and maintain proper food holding and refrigeration temperature and control points.
Fill in where needed to ensure guest service standards and efficient operations.
Future menu changes and additions - Create recipes and support material, i.e., recipe cards, descriptions, and pictures.

Job Requirements:
2 years of kitchen experience as a chef.
4 - 6 years of professional experience in the kitchen.
Knowledge of menu development with insight into cost control.
Strong leadership and coaching capabilities.
Ability to control inventory and vendor relationships
Ability to institute standardized workflow and training procedures.
Computer literate (Email, Excel, Word, etc.)
Formal culinary training required.
Excellent references.
Knowledge of Kosher cuisine and dietary laws is a plus.

Job Type: Full-time
Required education:

High school or equivalent
Required experience:

Required license or certification:
NYC Food Protection License