Executive Sous Chef NYC

RM HOSPITALITY GROUP, INC; New York (NY); On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player in the casual fine dining sector is seeking an Executive Sous Chef to lead their culinary team at a prime location. This role involves overseeing food production, ensuring high standards of quality and sanitation, and managing kitchen staff. The ideal candidate will possess strong leadership skills, a culinary background, and a passion for delivering exceptional dining experiences. Join a dynamic team where your contributions will enhance the reputation of a renowned restaurant group. If you are ready to take your culinary career to the next level, this opportunity is perfect for you.

Qualifications

• 3-5 years of culinary or kitchen management experience required.
• ServSafe Certification is a must for this role.

Responsibilities

• Lead culinary team ensuring efficient and safe food production.
• Manage inventory, purchasing, and food cost controls effectively.

Skills

Leadership Skills

Culinary Skills

Food Safety Knowledge

Communication Skills

Problem-Solving Skills

Education

Culinary Degree

Bachelor's Degree in Food Services Technology/Management

Tools

Microsoft Office

Email

Internet

Job description

Rosa Mexicano Restaurants, a NYC based, successful casual fine dining restaurant group known for outstanding hospitality and service and for offering an authentic menu that the Zagat Survey calls, "the 'gold standard' of 'upscale modern' Mexican cuisine", with locations in New York, New Jersey, Massachusetts, Connecticut, Pennsylvania, Virginia, and Maryland, seeks an Executive Sous Chef for our Lincoln Center location in the Empire Hotel.

As an Executive Sous Chef with Rosa Mexicano, you will lead the culinary team in all areas of a unit ensuring on trend, efficient, safe, and sanitary food production. You will be responsible for inventory, purchasing, food cost controls, and staff management and development. Provides excellent customer service to a wide variety of customers and maintains the highest professional food quality and sanitation standards.

Key Responsibilities:

• Evaluates food products to ensure that quality standards are consistently attained.
• Organizes and coordinates the work of chefs, cooks, and other kitchen employees to ensure that the preparation, delivery, setup, and serving of food and associated items is economical, technically correct, and meets or exceeds health code requirements and customer's expectations.
• Maintains excellent employee communications to continuously improve the quality of provided services and to resolve problems.
• Analyzes ongoing performance and trends in the local operation and devises and leads improvements.
• Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follows and completes schedules as assigned.
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products.
• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate.

Preferred Qualifications:

• Culinary degree preferred.
• Bachelor's Degree in Food Services Technology/Management/or related field preferred.
• Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training.
• Experience with planning and managing catering events from a culinary perspective.
• Strong leadership skills and desire to work with an industry leader.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Proficient computer skills (Microsoft Office, Email, and the Internet).
• Ability to communicate on various levels including management, departmental, customer, and associate.
• Ability to work a continuously flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation.
• ServSafe Certification.

Rosa Mexicano provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.