Executive Sous Chef

The Post Oak; New York (NY); On-site; USD 70,000 - 85,000; Full time

Job summary

The Post Oak in New York, NY is seeking a Culinary Manager to support an upscale, fine dining kitchen and assist the Executive Chef with daily operations.

We are looking for a hands-on leader with a proven track record in staff development, inventory control, and food/labor cost management. The role emphasizes quality and guest satisfaction in a high-end environment.

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
• Strong knowledge of back-of-house operations including staff supervision, inventory controls and food/labor cost.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back of house staff, including ongoing training and follow-up.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee weekly and monthly inventories, and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area adhering to OSHA regulations.

Skills

Leadership

Staff supervision

Inventory controls

Cost control

Quality assurance

Education

Culinary program graduate (preferred)

Job description

Overview

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Posted Salary Range

USD $70,000.00 - USD $85,000.00 /Yr.

Tipped Position

This position does not earn tips