Executive Sous Chef

Arlo NoMad; Golden Horseshoe; On-site; USD 65,000 - 75,000; Full time

Job summary

An independent lifestyle hotel is seeking a dynamic Executive Sous Chef to lead their culinary team. This role is crucial for maintaining exceptional food quality and operational efficiency across various dining outlets. The ideal candidate will have extensive experience in high-volume kitchens, particularly in NYC, and will be responsible for training staff, managing costs, and ensuring compliance with health regulations. Join a vibrant team dedicated to creating memorable dining experiences and fostering a positive kitchen environment. If you are passionate about culinary excellence and leadership, this opportunity is perfect for you.

Qualifications

• 10+ years of cooking/management experience in high-volume kitchens.
• 5+ years as Executive Sous Chef or comparable role in NYC.

Responsibilities

• Manage kitchen operations and oversee food quality and costs.
• Inspire and train kitchen staff while maintaining high standards.

Skills

Culinary Management

Knife Skills

Customer Service

Communication Skills

Education

Culinary Arts Degree

Tools

Microsoft Word

Microsoft Excel

Job description

Arlo Hotels, an independent lifestyle hotel, is now actively seeking a dynamic Executive Sous Chef. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so, keep on reading! Here at Arlo, we strive to create a sense of awe that leaves those we touch wanting more.

The role of the Executive Sous Chef is a vital position to the success of the overall culinary operation. This role is responsible for assisting the Executive Chef in maintaining the standards of cleanliness, food quality, labor, and food costs in all of the food outlets. They will also be able to perform all of the Executive Chef's duties when he/she is not present.

RESPONSIBILITIES AND AUTHORITIES:

• Always treats guests with courtesy and respect in a variety of situations.
• Displays honesty & integrity.
• Delivers outstanding service and creates memorable experiences.
• Manages the day-to-day operations of the kitchen.
• Strong written communication.
• Provides quality customer service.
• Works in a professional environment.

SPECIFIC DUTIES:

• Oversee all production schedules.
• Oversee all Back of House overtime.
• Maintain food cost of all culinary operations to company standards.
• Maintain labor cost of all culinary operations to company standards.
• Oversee all aspects of scheduling and payroll.
• Must continually speak with purveyors to get the best price for the best ingredients possible.
• Oversee all food outlets: Restaurant, Rooftop, Banquet (BEO), General Store, and Lobby Bar.
• Taste all prep for their service and ensure consistent standards are upheld.
• Oversee DOH and temperature checklists 3 times daily.
• Coordinate with the Kitchen Manager issues, concerns, and thoughts to continually improve the restaurant.
• Establish training schedule for new cooks and Sous Chefs.
• Inspire and set a positive tone in the kitchen.
• Write up and coaching forms for their workgroup.
• Primary teacher for new hire trainees during their service.
• Perform biannual employee evaluations in their workgroup.
• Assist Executive Chef in continual training and mentoring of Sous Chefs.
• Confirm all food presented during service is correct.
• Overseeing expediting of their service.
• Responsible for maintaining a New York City Department of Health ‘A’ Level Facility.
• Oversees all product ordering.
• Responsible for maintaining an up-to-date Food Handlers Permit.
• Recruit and interview new cooks and make recommendations to Executive Chef.
• Lead the Sous Chefs to create new menu items to present to Executive Chef.
• Perform Weekly Inventory and submit to Accounting.
• Responsible for maintaining an up-to-date Food Handlers Permit.
• Upholds all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations.
• Follows and ensures compliance with all Commune policies and standard operating procedures as outlined in the Employee Handbook.
• Acts as an ambassador to Commune Culture.

REQUIREMENTS:

• Must have 10 years + cooking/management experience in a high volume restaurant or hotel kitchen.
• Must have 5 years + of Executive Sous Chef or comparable management experience in NYC restaurant or hotel.
• Must be proficient in the English language (both speaking and writing).
• No smoking while in work station.
• Must be able to lift 50 lbs.
• Must be able to stay on your feet for 8 hours plus.

Knowledge:

• Must have great knife skills in all butchery and knife cuts of any kind.
• Must have extensive knowledge in all aspects of a professional kitchen.
• Must be proficient in Microsoft Word and Excel.
• Must have extensive knowledge of the NYC Department of Health’s codes and regulations.

Certifications:

• NYC Serve Safe Certificate.

SALARY:

$65,000 - $75,000 annually.