Executive Sous Chef OEM-Tarrytown House Estate

Tarrytown House Estate; Village of Tarrytown (NY); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a Culinary Supervisor to oversee daily kitchen operations and support the Executive Chef. This role involves managing food production for various events, maintaining high standards of cleanliness and safety, and mentoring kitchen staff. The ideal candidate will have a strong culinary background, with experience in menu development and budget management. Join a dynamic team where your culinary expertise can shine and contribute to memorable dining experiences. If you are passionate about food and leadership, this opportunity is perfect for you.

Qualifications

• Minimum of five years job-related experience in culinary operations.
• Advanced knowledge of culinary practices and techniques.

Responsibilities

• Supervise daily culinary operations and coordinate kitchen activities.
• Assist Executive Chef in menu writing and recipe establishment.
• Maintain cleanliness and safety standards in the kitchen.

Skills

Culinary Management

Food Safety Standards

Menu Development

Staff Training

Budget Management

Education

High School Diploma

Culinary Degree

ACF Certification

Job description

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.