Sous Chef

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, a NYC based, successful casual fine dining restaurant group known for outstanding hospitality and service and for offering an authentic menu.

Sous Chef are responsible for assisting with the overall success of the food program and ove rseeing culinary functions for the restaurant . The position entails assisting the Executive Chef / Chef in all phases of planning, ordering, inventory, and food preparation. The Sous Chef motivates , trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.

Key Responsibilities:

Evaluates food products to ensure that quality standards are consistently attained .

Assists in coordinating and participating in the preparation and cooking of various food items.

Rolls out new culinary programs in conjunction with the marketing and culinary team.

Assists the Executive Chef / Chef with managing cost controls and controlling expenditure.

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

Experiencewith planning and managing catering events from a culinary perspective

Strong leadership skills and desire to work with an industry leader

Comprehensiveknowledge of food and catering trends with a focus on quality, production,sanitation, food cost controls, and presentation

Proficientcomputer 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