Cafeteria Sous Chef

ARVA; New York (NY); On-site; USD 70,000 - 95,000; Full time

Job summary

ARVA at Aman New York is seeking a Cafeteria Sous Chef to lead the colleague dining room, ensuring high standards of quality, consistency, and service across all meal periods in a luxury hotel setting. You will supervise daily prep, optimize production, and uphold strict safety and hygiene practices.

You will mentor cooks, train new hires, plan volumes, manage costs, and maintain a clean, organized kitchen in line with HACCP and NYC health regulations, reporting to the Chef de Cuisine.

Qualifications

• Culinary associate degree or apprenticeship preferred.
• Experience as a Junior Sous Chef or Sous Chef preferred.
• Has a sense of ownership and a self-starter attitude.
• Ability to train, guide, coach and counsel line cooks and new hires.
• Strong teamwork and communication skills.
• Reading, writing, and oral proficiency in English required.
• Able to work long shifts in a fast-paced environment.
• Flexibility to work shifts, weekends, nights, and holidays.
• New York Department of Health Food Handler certified.
• High attention to detail.
• Sensitive to cultural nuances.
• Ability to maintain a clean and professional appearance as per company policies.
• Ability to carry, push, and pull heavy loads, standing, bending, and lifting to 40 pounds.
• Ability to stand for extended periods of time.

Responsibilities

• Assist in fostering an environment that upholds the highest level standards of quality and execution.
• Oversee daily preparation and execution of meals across breakfast, lunch, dinner, overnight, and other scheduled employee meals.
• Ensure meals are prepared on time and to established quality, presentation, portion, and temperature standards.
• Check and taste all mise en place and prepared food daily before meals.
• Provide clear direction and ongoing feedback to cafeteria culinary team members.
• Plan daily preparation volumes and production schedules based on anticipated counts and needs.
• Assist with managing prime costs and maintaining budgeted food cost goals.
• Support development of rotating employee cafeteria menus with variety and quality.

Skills

Teamwork

Communication

Initiative

Education

Culinary degree or apprenticeship

Job description

OVERVIEW

TheCafeteriaSous ChefwithF&B 575 atArvaatAman New Yorkis responsible forensuring that employee meals are consistently well-prepared, properlyexecutedand reflective of the standards of F&B 575 at Aman New York. The Cafeteria Sous Chefis responsible forproviding leadership, creating a consistent positive environment whilemaintainingthe highest degree of qualityinboth service and productwithin the colleague dining room.

KEY RESPONSIBILITIES

• Assistinfosteringan environment that upholdsthehighest-levelstandards of qualityandexecution whilemaintaininga positive, professional, and caring workplace.

• Foster an environment of teamwork andassistemployees in any form needed in relation to the execution of their duties.

• Oversee the daily preparation and execution of breakfast, lunch, dinner, overnight, and other scheduled employee meal periods.

• Ensure employee meals are prepared on time, inappropriate quantitiesand according to established quality, presentation,portionand temperature standards.

• Check and taste all miseenplace and prepared food daily prior to each meal period to ensure it meets established standards.

• Conduct line checks prior to service and ensure all stations are properly prepared, stocked,organizedand ready for operation.

• Provide clear direction, dailyassignmentsand ongoing feedback to cafeteria culinary team members.

• Plan daily preparation volumes and production schedules based onanticipatedemployee meal counts, occupancy, staffinglevelsand operational needs.Adjust production appropriately tomaintainadequate food availability while minimizing waste and overproduction.

• Assist the Chef de Cuisine, Executive Sous Chef, SousChefsand culinary leadership team in managing prime costs andmaintainingbudgeted food cost goals.

• Support the development and implementation of rotating employee cafeteria menus that provide variety,qualityandappropriate optionsfor team members.

• Place food and supply orders according to management direction,establishedpars, operationalrequirementsand budgeted food cost goals.

• Ensureall food itemsare properly labeled, dated, stored, rotated and easily accessiblein accordance withFIFO standards.

• Complete freezer pulls andensureproductsare properly thawed,handledand incorporated into production schedules.

• Support the development of procedural guidelines,standardsand operating systems andassistwith their successful implementation.

• Plan and execute employee events, celebrations, specialmealsand other internal functions from a culinary perspective.

• Maintain a clean, orderly,organizedand sanitized kitchen,storageand serving environmentin accordance withNYC Department of Health regulations and Aman standards.

• Maintain all required logs inan accurateand organized manner.Ensure proper food handling,sanitationand HACCP procedures arefollowed at all times.

• Support the interviewing, hiring,onboardingand training of cooks and other assigned culinary employees.

• Assistwith ongoing coaching,developmentand counseling conversations with culinary employees.

REQUIREDEXPERIENCEAND QUALIFICATIONS

• Culinary associate degree or apprenticeship in culinary arts preferredin a luxury restaurant or hotel setting.

• Experience as a Junior Sous Chef or Sous Chef preferred.

• Has a sense of ownership and a self-starter attitude. Takes initiative to ensure smooth and efficient operations.

• Ability to train, guide,coach and counselline cooks and newhires.

• Strong teamwork and communication skills.

• Reading, writing, and oralproficiencyin the English languagerequired. Multi-lingual is a plus.

• Able to work long shifts in a fast-pacedenvironment.

• Flexibility to work shifts, weekends, nights, andholidays.

• New York Department of Health Food Handlercertified.

• High attention to detail.

• Sensitive to cultural nuances.

• Ability tomaintaina clean and professional appearanceas per companypolicies.

• Ability to carry, push, and pull heavyloads,standing,bending,andliftingto 40 pounds.

• Ability to stand for extended periods oftime.

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