Lead Sous Chef — Elevate Menu & Kitchen Ops

Rosa Mexicano; New York (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

Rosa Mexicano Restaurants in NYC is seeking a Sous Chef to support the Executive Chef in planning, ordering, inventory and food preparation. The role motivates, trains, develops and directs back-of-house staff to meet the operation\'s goals and ensure exceptional hospitality.

Key responsibilities include evaluating products for quality, coordinating preparation and cooking of items, rolling out new culinary programs with marketing and culinary teams, and managing cost controls.

Qualifications

• Strong leadership and team development abilities.
• Experience in planning, ordering, inventory and food preparation.
• Proficient in food safety and sanitation standards.

Responsibilities

• Evaluates food products to ensure quality standards.
• Assists in coordinating preparation and cooking of items.
• Rolls out new culinary programs with marketing and culinary teams.
• Assists with cost controls and expenditure management.
• Trains kitchen staff in food preparation, safety and sanitation.
• Maintains cleaning and maintenance schedules for equipment and work areas.
• Manages inventory to ensure availability while staying within guidelines.
• Decides on utilization of leftovers within company guidelines.
• Complies with health and sanitation regulations and audits.
• Participates in departmental meetings and staff development.

Skills

Leadership

Staff Training

Communication

Food Safety

Team Management

Education

Culinary degree

Bachelor's in Food Services Technology/Management

Tools

Microsoft Office

Email

Job description

Rosa Mexicano Restaurants in NYC is seeking a Sous Chef to support the Executive Chef in planning, ordering, inventory and food preparation. The role motivates, trains, develops and directs back-of-house staff to meet the operation\'s goals and ensure exceptional hospitality.

Key responsibilities include evaluating products for quality, coordinating preparation and cooking of items, rolling out new culinary programs with marketing and culinary teams, and managing cost controls.