Exec Sous Chef

Hotel Barrière Fouquet's; New York (NY); On-site; USD 85,000 - 90,000; Full time

Job summary

A prestigious New York luxury hotel is seeking a Kitchen Supervisor to support the Executive Chef. The ideal candidate will have significant experience in high-end culinary operations and a passion for excellence in food quality and service. You'll manage kitchen staff and ensure the timely preparation of delicious seasonal menus, contributing to an exceptional dining experience for guests.

Qualifications

• 4-5 years cooking experience in fine dining or luxury hotel.
• Ability to manage and motivate a diverse staff.
• Extensive culinary knowledge in classical and current trends.

Responsibilities

• Ensure high standard of food quality and presentation.
• Manage kitchen activities and staff training.
• Supervise food preparation and adhere to sanitation standards.

Skills

Culinary knowledge

Communication

Leadership

Attention to detail

Education

Safe Food Handling Certification

Job description

Hotel Barrière Fouquet's is searching for a creative and experienced individual to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef’s & Executive Sous Chef requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. The role will be responsible for assisting the Executive Chef & Executive Sous Chef in the planning, directing, controlling, coordinating, and participating in the daily activities of food preparation in all the kitchens and restaurant operations.

Job Responsibilities:

• Ensure a high standard and consistent food qualities in both presentation and preparation
• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Prepare and present dishes according to established recipes and the company standards
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
• Assure kitchen personnel is trained in best cleanliness and sanitation practices
• Assist in ordering products accordingly

Job Requirements:

• Proven experience as a Kitchen Supervisor/Leader
• Minimum of 4-5 years cooking experience in a fine dining or luxury hotel establishment
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Extensive culinary knowledge in both classical and current culinary trends
• Driven towards consistency and service excellence with a high determination and attention to detail
• Effective at managing, motivating, and mentoring a diverse staff
• Safe Food Handling Certification
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

Hotel Barrière Fouquet’s NYC - Tribeca is an equal opportunity employer and is committed to providing a workplace free from harassment and discrimination. We are committed to recruiting, hiring, training, promoting qualified people of all backgrounds, and making all employment decisions without regard to any protected status

Salary: 85,000 to 90,000

Source: Hospitality Online