Executive Sous Chef

Kent Hospitality Group; New York (NY); On-site; USD 70,000 - 90,000; Full time

Job summary

A leading hospitality group is seeking an Executive Sous Chef to oversee kitchen operations at their new luxury location in New York. The role involves managing staff, ensuring food quality, and maintaining high standards of service. Ideal candidates will have extensive kitchen and leadership experience, along with a passion for culinary excellence.

Qualifications

• 7+ years of related kitchen experience.
• 5+ years of leadership experience overseeing a full-service restaurant.

Responsibilities

• Oversee daily operations of the restaurant and supervise shifts.
• Ensure quality of product and product sourcing.
• Manage Culinary Agents job posts in coordination with HR.

Skills

Leadership

Problem Solving

Communication

Education

AA or BA in Business Management

College Degree

Job description

Title: Executive Sous Chef

Reports to: Executive Chef / CDC

ABOUT PRINTEMPS:

Storied French luxury retailer, Printemps, is preparing to open its first ever US location at One Wall Street in the heart of the Financial District.

Located in the historic 50-story landmark, Printemps will have five distinct food and beverage concepts ranging from a casual cafe to a fine dining restaurant. Food and beverage is helmed by Top Chef alumnus and 3-time James Beard Award Winner, Chef Gregory Gourdet.

ABOUT KENT HOSPITALITY GROUP:

Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand.

Description:

The Executive Sous Chef is responsible for overseeing the daily operations of the savory and prep kitchen. This includes ordering, ensuring product is in stock, recipe innovation, food quality, organization, cleanliness and production excellence via freshness, taste and proper cooking techniques.

This role serves as a kitchen leader by ensuring all cooks have the tools, ingredients, and information they need to successfully execute the company's commitment to food quality and team care. They also serve as customer service ambassadors by ensuring that the food served always meets or exceeds the standard of excellence and that all of our guests are taken care of to the highest level.

This leader in the business demonstrates their commitment to valuing diversity and contributing to an inclusive working and learning environment in allegiance with Kent Hospitality Group’s values and initiatives.

Job Responsibilities

• Oversee day to day operations of the restaurant: supervise shifts, work with staff on line as Expo
• Ensure HACCP is being used correctly in kitchen
• Delegate daily tasks to team
• Ensure quality of product & product sourcing
• R&D
• Coordinate tasting with Executive Chef
• Report all complaints and issues involving staff or guests to Human Resources
• Manage PDR prep pars, as well as products
• Expo Private Events related needs
• Coordinate offsite events when related to savory production

Leadership Responsibilities

• Implement company policies and protocols & maintain standards
• Problem solve and address any issues in a timely manner
• Ensure company policies and procedures are followed
• Nurture positive working relationships with staff
• Lead by & set a good example for staff
• Self Manage timelines to achieve goals & daily tasks

Staffing Responsibilities

• Manage Culinary Agents job posts in coordination with HR
• Recruit & interview potential new hires in coordination with Exec Chef and CDC
• Engage in the promotional decision making processes in coordination with Exec. Chef
• Issue disciplinary action when necessary
• Engage in the decision making process for terminations in coordination with Exec. Chef & HR
• Create annual staff reviews and submit to Exec. Chef for review
• Update & Maintain Cook job descriptions in coordination with HR
• Oversee New Hire training & facilitate 3 month check in coordination with HR

Administrative Responsibilities

• Product ordering & managing order guides
• Manage recipe binders

Work Environment

• This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise.
• Includes working in refrigerated areas and on surfaces that can be wet and slippery
• Typically, maintains a moderate noise level
• Working with exposure to dust, mold, fragrances and other fumes and airborne particles, fresh fruits, vegetables, house plants, and flowers
• Working in proximity to and using common commercial cleaning agents
• Frequent handwashing is required

Physical Demands

• Consistently required to stand, walk, bend, squat, reach, grasp, twist and turn, talk, listen and hear. Consistent fine finger manipulations and repetitive motions with hands and feet
• Occasionally required to stoop and climb ladders or step stools
• As needed, position requires sitting, crawling, and climbing stairs
• Consistently required to lift up to 50 pounds without assistance. Occasionally required to lift up to 100 lbs. with assistance
• Work performed requires medium physical strength
• Consistently required to use near and peripheral vision, in addition to depth perception

Schedule Demands

• Required to work weekends
• Required to work government and religious holidays
• Occasionally required to work up to 12 hours
• During busy seasons, time off requests may be accommodated on a first come first serve basis

Position Type/Expected Hours of Work

• This is a full-time position, days and hours of work vary; additional work hours and a flexible schedule may be required. Additional training and/or education hours may be required.

Required Education and Experience

• 7+ years of related kitchen experience
• 5+ years of leadership experience overseeing a full-service restaurant
• Expert knowledge of gluten and dairy free menu items

Preferred Education and Experience

• College Degree or Equivalent Work Experience
• AA or BA in Business Management, or a Leadership related field

AAP/EEO Statement

{PRINTEMPS} does not discriminate based on race, color, creed, national origin, age, gender, marital status, veteran status, disability, sexual orientation, religion, family status, filing of workers compensation claims, or any other legally protected status.

Other Duties

Sometimes situations call for giving more than 100% and working beyond our job description for the success of the team. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.