Bilingual Executive Sous Chef (English/Spanish)

Rainbow Room; New York (NY); On-site; USD 120,000 - 125,000; Full time

Job summary

The Rainbow Room is seeking an experienced Executive Sous Chef to manage kitchen operations in a prestigious New York venue. The ideal candidate will have a strong culinary background with a focus on team management and food quality, ensuring a world-class dining experience. This role offers competitive compensation and a dynamic work environment.

Benefits

Medical insurance

Vision insurance

401(k) with matching contributions

Paid maternity leave

Paid paternity leave

Child care support

Qualifications

• 4+ years’ experience in fine dining or high-volume kitchen.
• Fluent in English; Spanish, French, or Italian is a plus.
• Ability to maintain composure in a high-pressure environment.

Responsibilities

• Manage kitchen staff and ensure food quality standards.
• Control food and labor costs, develop menu items.
• Uphold culinary standards and professionalism in the kitchen.

Skills

Team Management

Communication

Problem Solving

Education

Culinary degree or equivalent experience

Job description

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This range is provided by Rainbow Room. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$120,000.00/yr - $125,000.00/yr

HISTORY

The Rainbow Room, the quintessential New York venue, has been the site of some of the city's most celebrated events since first opening in 1934.

We are seeking skilled, passionate professionals who take great pride in delivering unparalleled experiences and who value teamwork, integrity and professional development in a spectacular, world-class setting.

• The Executive Sous Chef will be responsible for managing the kitchen, back of house personnel, ensuring the quality and consistency of production of all output, and proper handling and storage of all food items in accordance with health department and property standards.
• This position will manage food and labor costs and develop menu items for both the restaurant and banquet facilities.
• In addition to daily back of house management, the Executive Sous Chef will work as part of the management team to build sales and grow the business.
• The position requires excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards.
• Above all must actively embody, inspire, and teach the core values to all employees.

Please note that Management reserves the right to change, modify and/or alter any of the duties and responsibilities based on business demands.

Skills & Qualifications:

The individual must possess the above knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

To perform this job successfully, an individual must be able to excel at each essential duty. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• A minimum of 4 years of experience in a similar position at a fast paced, high-volume hotel, fine dining restaurant or catering facility.
• Must be fluent in English. Helpful if conversant in Spanish, French or Italian. Ability to read, analyze and interpret general business documents, safety rules, professional journals, technical procedures, and governmental regulations. Ability to compose reports, business correspondence, task lists and procedure manuals. Ability to effectively present information and respond to questions from managers, team members and guests.
• Ability to apply creative solutions to practical problems and situations where limited standardization exists. Ability to remain flexible in determining a variety of problem-solving approaches. The employee must have the ability to maintain emotionally healthy composure and professionalism in stressful situations.
• The physical demands described here are representative of those that must be met by the Sous Chef to successfully perform the essential functions of this job. While performing the duties of this job, the Sous Chef is regularly required to stand, walk, use hands to finger, handle, or feel objects, tools, kitchen equipment or controls and speak or hear. The employee is frequently required to reach with hands and arms and taste or smell. The employee is occasionally required to climb, balance, stoop, kneel, crouch or crawl. The Sous Chef must regularly lift and/or move up to 15 pounds; frequently lift and/or move up to 5-30 pounds. Specific vision requirements include close vision, and the ability to adjust focus.
• Supervises kitchen staff. Responsibilities include interviewing, and training employees; planning, assigning, and directing work; appraising performance, rewarding and counseling employees; addressing employee concerns and resolving problems.
• While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures. The noise level in the work area is usually moderate to loud.
• Must have open availability including early mornings, late nights, weekends and holidays.

PROFESSIONALISM

Not the least of the Executive Sous Chef responsibilities is to maintain a consistent air of professionalism and extraordinary leadership at all times. Recognizing the intense pressure of the kitchen environment the Sous Chef has the greatest opportunity to show true leadership by upholding an unfailingly calm demeanor at all times. The Sous Chef must exude leadership and professionalism by being resolutely intolerant of issues such as sexual or emotional harassment in all their forms and needs to work in an environment of evenhandedness of all employees. Maintaining leadership and professionalism will be paramount in the professional, financial and personal growth of the Sous Chef at Rainbow Room.

Other things to consider…

• A significant portion of the work day requires walking and standing
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures.
• Must be able to work in an area where the noise level is usually moderate to loud.
• Requires manual dexterity to use and operate all necessary equipment.

The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role.

The base compensation range for this role is $120,000- $125,000. This role is also eligible for a discretionary annual bonus, as well as access to our comprehensive medical, dental, and vision insurance, life and disability insurance, 401(k) plan (with matching contributions), wellness benefits and all other benefits afforded to full-time Rainbow Room employees. This base range reflects a number of factors including, but not limited to, relevant experience, skill sets, and/or licensure required of an individual in this particular role. The base range is also specific to members of Rainbow Room’s New York team, as we’ve considered factors specific to this geography.

The Rainbow Room is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Production and Management

• Industries

  Hospitality

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Inferred from the description for this job

Medical insurance

Vision insurance

401(k)

Paid maternity leave

Paid paternity leave

Child care support

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