Executive Sous Chef OEM-Tarrytown House Estate

Tarrytownhouseestate; Village of Tarrytown (NY); On-site; USD 75,000 - 80,000; Full time

Job summary

A prestigious hospitality establishment is seeking an Executive Sous Chef to oversee daily culinary operations and ensure the production of high-quality menu items. The ideal candidate will have extensive supervisory experience, strong culinary skills, and a commitment to maintaining safety and cleanliness standards in the kitchen environment.

Qualifications

• Minimum five years job-related experience required.
• Must be Serve Safe Certified.

Responsibilities

• Assumes operational responsibility in the absence of the Executive Chef.
• Supervises kitchen staff and maintains food safety standards.
• Writes menus for various dining options.

Skills

Culinary Management

Supervision

Food Safety

Menu Development

Education

High School Diploma

Culinary Degree or ACF Certification (preferred)

Job description

Executive Sous Chef OEM-Tarrytown House Estate

Executive Sous Chef OEM-Tarrytown House Estate

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Tarrytown House Estate provided pay range

This range is provided by Tarrytown House Estate. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$75,000.00/yr - $80,000.00/yr

Position Summary:

Assists Exec Chef and is responsible for daily oversight of the culinary operation for the property. Will supervise and coordinate the production of buffets, a la carte, banquets, pastry, and any other special functions.

Essential Functions

• Assume operational responsibility of culinary division in absence of the Executive Chef.
• Assists the Executive Chef with departmental human resource functions.
• Maintains a clean and sanitary environment, ensuring compliance with all local and state codes.
• Supervise and participate in the activities of all outlet and banquet kitchens, including all food preparation and ware washing.
• Coordinates the activities of all kitchens with all operating departments to ensure the overall success of the conference center.
• Writes menus for buffets, a la carte, banquets, and other functions.
• Assists the Executive Chef with establishing recipes for all cuisine prepared by the culinary staff.
• Reviews daily agenda sheets. Establishes specific objectives for culinary staff.
• Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable.
• Prepares and provides required reports to the Executive Chef.
• Understand and assist with maintaining budgeted Food and labor COS.
• Mentor and train staff on new recipes, menus, production systems and sanitation standards.
• Assist Chef in Food /Menu Development with knowledge in Seasonal items, Food Trends and Versed in Ethnicity Cooking I.e., American, Italian, Asian. Latin etc., High Standards in Goals of Menu. Mindful of Food Cost, Rotation and Validate Expiration of Products, report and Return Food Products that are not acceptable for Consumption upon delivery and Stocking.
• Assist Chef with Labor Control thru Punch in Punch Outs and Enforcing Breaks. Schedule for BEO's Pop Ups, Customer counts, Proactive with PTO's, Sick and Vacations which reflects Labor and Scheduling.
• Sanitation, maintain a high standard of Cleanliness thru out the Kitchen Operation, report any Malfunctions with Kitchen Equipment, organize all equipment, and always keep floors safe and clean and dry, walk ins Grocery, produce, meat fish produce, frozen goods in organized and clean.
• SAFETY observation, first aid kit, emergency situations, hazardous Conditions, up to date with CPR, TIPS, Food Safety Certified NYS Assist in all Protocol of Human resource assignments to staff, i.e., Sexual Harassments, and all forms necessary to maintain employment with the Company.

Position Requirements

Minimum Knowledge: Requires advanced knowledge of specialized or technical field or a thorough knowledge of the practices and techniques of a professional field. May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines.

Formal Education and Job-Related Experience: This position requires a minimum formal education of a high school diploma and a minimum of five years job-related experience.

Culinary degree or ACF certification preferred: Three years supervisory experience required.

License, Registration, and/or Certification Required: Serve Safe Certified.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Other

• Industries

  Hospitality

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