Sous Chef

Company: Chez Margaux
Location: New York
Posted on: November 2, 2024

Job Description:

Sous Chef supervises the hourly kitchen team, assumes kitchen responsibility in the absence of the Chef de Cuisine and Executive Sous Chef, and supports menu planning, cost control, and quality standards. Key responsibilities include ensuring kitchen staff adhere to set standards, monitoring sanitation practices, checking food quality, instructing cooks, and maintaining a thorough working knowledge of recipes and ingredients.

• Ensure kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Take charge of kitchen opening, closing, and other side duties as directed by the Chef de Cuisine.
• Prepare and produce high-quality dishes as per guest orders, following approved recipes and specifications in an accurate and timely manner.
• Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate times.
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
• Ensure food quality, quantity, freshness, and presentation meet company standards.
• Ensure all products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO.
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health, and sanitation standards.
• Follow all company policies, procedures, and guidelines.
• Operate ethically to protect the assets and image of the company.
• Perform other duties and responsibilities as per business need.Requirements include a minimum of two years of restaurant management experience in an upscale, high-volume, fine dining setting, and previous experience opening a full-service restaurant with a proven record of positive leadership. A culinary degree and/or certificate are highly desirable.Must be able to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.The base pay range for this position is $85,000 a year.

Keywords: Chez Margaux, Philadelphia , Sous Chef, Hospitality & Tourism , New York, Pennsylvania