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SOUS CHEF

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POST DATE 9/14/2016
END DATE 10/14/2016

INNSIDE NEW YORK New York, NY

Company
INNSIDE NEW YORK
Job Classification
Full Time
Company Ref #
hc.268789
AJE Ref #
576174885
Location
New York, NY
Experience
Entry Level (0 - 2 years)
Job Type
Regular

JOB DESCRIPTION

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IMPERO CAFFÉ BY SCOTT CONANT The famed celebrity chef Scott Conant returns to New York city with Impero Caffé. A nod to both his hometown and the cuisine of the Roman Empire, Impero Caffé is a quaint, cozy neighborhood spot as well as a destination restaurant. The product driven menu will serve elevated bistro food that focuses on Italys commodities with great pastas, Italian grains and seafood. Dishes are visually striking with clean, bright flavors that are elegant yet approachable. Scope of Position The Executive Sous Chef must supervise all phases of receiving, storing, preparing, producing, service, and sanitation as dictated by The Chef de Cuisine. The Executive Sous Chef is expected to maintain quality, product consistency, food and labor cost controls, and employee relations. This is to be achieved through the delegation of work to all kitchen personnel. The Executive Sous Chef will help lead the team to the common goal of providing exemplary products and services for the guest, adhering to the brand concept and exceeding the standards of the owner and the brand. In short, the Executive Sous Chef will lead the IMPERO CAFFÈ BOH team to be the penultimate example of greatness in products and services on the property. Responsibilities Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company and brand quality standards Responsibility for maintaining the highest standards of food quality Supervise and direct food preparation and production Interact with guests in the most diplomatic manner Profit & Loss management by following cash control/security procedures manages labor, review financial reports, and takes any appropriate actions Comply at all times with the Hotels standards and regulations to encourage safe and efficient hotel operations Follows Hotels telephone etiquette standards Follows Occupational Health & Safety regulations Ensures adherence to the Hotels Code of Ethics Ensures equipment and kitchen cleanliness Supervises and schedules staff within budgetary goals and in accordance with local laws and Hotel policies Assures that all team members have all food items prepared to proper specifications in a timely manner Maintain refrigerator and kitchen in clean, organized manner, with all food items labeled and dated, to facilitate the high volume production necessary to achieve company goals Maintains an effective training program for all employees so that all their time can be productive Keeps production of food at an adequate level, which does not result in excessive leftovers and waste Must motivate and inspire team Assists in the development, standardization, costing and collaboration of recipes into the Hotels standard format binders Assist in the provision and communication of up-to-date menu descriptions to both BOH and FOH in adherence with Hotel and Brand standards and policies Must supply their own basic tools of the trade i.e. Chefs knife, paring knife, peeler Continuous development of industry knowledge and application of developments and trends to stay current while maintaining the highest standards Maintain safety by adhering to stated safety policies Maintain cleanliness and food safety by adhering to health, sanitation, and food safety laws and standards Ensure compliance with the Occupational Safety & Health Act, local health and safety codes, and brand standards, and company safety and security policy Relate any outlet maintenance needs to the Engineering Department via work order program Promote and maintain good employee relations between and among FOH and BOH staff Assists as requested in recruiting, interviewing, and hiring team members; conducting performance appraisals, taking disciplinary action, motivating and training all staff Ensure brand and company standards on equipment, facility, and grounds are maintained by using a preventative maintenance program Responsible for receiving, processing and investigating complaints made per the existing harassment policy Responsible for maintaining brand standards of both IMPERO CAFFÈ and Hotel Complete responsibility for compliance of Hotel Codes of Conduct Other duties as required by the Chef de Cuisine, and/or the Leadership teams of Hotel and SC Ventures for the successful operation of the restaurant Competencies The individual will be evaluated on revenue and sales goals and adherence to the above standards, as well as the following Competencies. Supporting the Dining Experience Impeccable Cooking Skills A commitment to the highest-quality standards and consistency Contributing knowledge and making appropriate suggestions to enhance the guest experience Professionalism and employee presence Business Components Maintaining exemplary standards for health, sanitation, and safety Expertise in inventory and cost-control procedures Creating and developing key relationships with vendors Understanding of escalation and reporting procedures Leading/Managing a Team to Success Participation in identifying, interviewing and hiring the best employees in accordance with company values and fair employment practices, evaluating experience, knowledge, skills and work traits Developing employees through engagement and involvement Providing helpful, specific and ongoing feedback to employees Stepping in to ensure the best guest experience possible Creating and Maintaining the Brand Vision Working with all members of the brand team to execute the brand goals Balancing leadership at the outlet with brand membership Knowledge of and adherence to brand policies regarding press, rumors, and sharing of confidential and/or sensitive information and the ability to disseminate that information to all employees Interpreting the brand vision into action items for self and subordinates Ongoing development and understanding of brand ventures, activities and events at other outlets, and their impact on the individual outlet Ensuring consistency and quality of the brand experience for all guests Sharing knowledge and best practices with the brand team and management teams of other brand outlets Understanding, honoring and maintaining a high-quality experience for VIP guests of the brand Actively communicating with all stakeholders (venue, brand team, public relations, marketing, etc.) to ensure consistency of branding Identifying, escalating and resolving conflicts among stakeholders