Executive Sous Chef

Hyatt; New York (NY); On-site; USD 95,000 - 105,000; Full time

Benefits offered by this job

Excellent health care coverage

401k with company matching after 1 year

Up to 160 hours of PTO per year

Employee discounts on rooms and F&B

Regular fun staff events

Job summary

A leading hospitality company in New York is seeking an Executive Sous Chef to oversee kitchen operations and staff in a dynamic culinary environment. This role is responsible for menu development, food budgeting, and ensuring health and safety standards. Candidates should be multilingual and possess a culinary degree or certificate. The position offers a competitive salary between $95k - 105k annually along with various benefits including health care and employee discounts.

Qualifications

• Means good fluency in English.
• Ability to read and follow instructions.
• Initiative and independence in work.

Responsibilities

• Establish daily priorities and assign tasks.
• Assist in sourcing and pricing culinary products.
• Drive strategic sourcing initiatives to control costs.
• Train kitchen staff in food preparation and safety.
• Ensure compliance with health and safety regulations.

Skills

Multilingual

Strong communication

Organizational skills

Hygiene and sanitation

Education

College degree or certificate in Culinary Arts

Tools

AVERO

Micros

BirchStreet

Kronos

Job description

Overview

Company Background The Standard is one of the most culturally engaged hotels in the world. It is a destination layered with events and amusements that leave you with an uplifted feeling. The Standard’s irreverent and playful sensibility, combined with design, detail and service, has established its reputation in hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, pioneering design, and its unrelenting un-Standard-ness.

Mission Statement To create experience by embracing and empowering a diverse collective of team members, collaborators, and guests, who choose to call The Standard home.

Our Purpose The Standard’s commitment is to being an anchor for each neighbourhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways. Our promise is to ensure that a stay is an experience and that a memory means making friends and having stories to tell. The Standard is a platform for people to meet, engage, learn, dine, sleep, dance, hideaway, make believe and be themselves while having fun.

We think of ourselves as a stage, not just a hotel. Here you can become whomever you like, even if for just a night. Here you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologetically comfortable with disrupting expectations. It’s WHO WE ARE! #StandardFamily

Job Details

Job Title: Executive Sous Chef

Department: Food and Beverage

Location: The Standard, High Line

Reporting to: Executive Chef/FB Director

Responsible for: Kitchen Line staff, Sous Chefs

Main Duties & Responsibilities

• Events: Establish the day’s priorities and assign production and prep task to staff to execute. Review banquet function sheets and note changes; post function sheets for the next 7 days. Meet with the Executive Steward to review equipment needs, banquet plate-up assistance needs, cleaning schedule/project status, health/safety and sanitation follow up. Ensure staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Assist Catering with developing special menus for functions; meet with clients as requested. Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings. Tests cooked foods by tasting and smelling them.
• Menu Development: Assist Exec. Chef, SHL in sourcing, pricing and creating relationships for all culinary products. Recipe & costing documentation. Competitive Analysis.
• Food Cost & Budgeting: Drive strategic sourcing initiatives to increase food quality and consistency and decrease cost. Tightly manage recipes, ingredients, and processes to control for allergies. Invoice organization & “life cycle”. Provide costing information. Manage vendor relationships. Sales analysis & Avero usage. Waste awareness & utilization. Maintain inventory of food and non-food supplies to stay within established guidelines while ensuring product availability. Spending within budget constraints. Product cross-utilization.
• Team: Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation per standards. Hiring with the Director of Culinary, Executive Chef, & HR for salaried kitchen employee hires. Supervision; discipline, training and coaching opportunities with Director of F&B and HR. Monitor efficiency, productivity, and workflow. Scheduling; flexing staffing to seasonal trends and revenue.
• Education: Develop training tools for program implementation, including manuals, planning diagrams, plating specifications and flow diagrams. Create culinary workshops and presentations. Menu descriptions, allergy charts. Staff tastings.
• Labor: Maintaining pars; Budgeting labor expenditures; Managing OT.
• Health & Safety: Complies with health and sanitation regulations and procedures. Establishes cleaning and maintenance schedules for equipment, storage, and work areas. Inspection preparedness. Follows proper food safety practices in BOH and assists FOH. HACCP plan and implementation. Follows safety policies and procedures.
• Repair & Maintenance: Keeps kitchen and equipment in working order. Placing service calls with Engineering. Educates staff on proper use & care of equipment. Follows up with Engineering and vendors on repair status.

Desirable

• Multilingual
• Prior related work experience
• College degree or certificate in Culinary Arts
• Knowledge of AVERO, Micros, BirchStreet, Kronos, Costing, Inventory

Physical & Essential Requirements

• Frequently standing behind desk and front office areas
• Carrying or lifting items up to 50 pounds
• Handling various objects
• Frequent temperature changes (hot, cold, freezers)
• Essential: Reading and following instructions; fluency in English; organizational skills; hygiene and sanitation; punctuality; responsibility; strong communication, organization, and management skills; initiative and independence; confidentiality; guest-service orientation.

Compensation And Benefits

• $95k - 105k annual salary
• Excellent and Affordable Health care coverage
• Life Insurance, Disability Insurance, Pet Insurance
• 401k with Company matching after 1 year
• Up to 160 hours of PTO per year and company holidays
• Employee Discounts on Rooms, F&B, Retail, and The Standard Marketplace
• Employee Meals, Employee Referral Program, Commuter Discounts
• Regular fun staff events and celebrations
• Note: This location may be managed by a third-party company; Hyatt is not the employer