Sous Chef

Dhgnyc; New York (NY); On-site; USD 50,000 - 70,000; Full time

Job summary

A vibrant restaurant in New York seeks an experienced Sous Chef to lead the kitchen team. The ideal candidate will ensure culinary excellence, manage operations, and uphold high standards of food safety and quality. Join a community-focused team dedicated to creating exceptional dining experiences.

Qualifications

• Experience in high-performance kitchen environments.
• Ability to train and evaluate team members.

Responsibilities

• Ensure culinary excellence and manage BOH operations.
• Oversee daily food preparation and maintain health standards.
• Collaborate on menu development and quality improvement.

Skills

Culinary Excellence

Team Leadership

Food Safety

Job description

Pasquale Jones is looking for an experienced Sous Chef to join our team!

We are a restaurant located at the corner of Mulberry and Kenmare Streets, featuring two imported Italian wood-fire ovens used to serve the best pizza Napoletana outside of Naples, along with produce from New York farmers, Long Island fishing boats, and carefully sourced meats.

Our space is community-focused; we embrace an organic approach in our service and operations. Our team has a diverse background, with experience from some of the world's finest dining establishments, but our goal is to be your favorite neighborhood spot.

Our wine list is extensive, allowing you to enjoy wine with us every night or indulge in rare selections unavailable elsewhere.

As a Sous Chef at Pasquale Jones, you will:

• Actively work to ensure culinary excellence while building a high-performance team.
• Train employees in all aspects of service and hold team members accountable to Pasquale Jones standards.
• Collaborate with the Chef de Cuisine to establish appropriate staffing and manage payroll effectively.
• Ensure BOH employees understand schedule guidelines and kitchen policies.
• Evaluate employee performance regularly to address concerns and provide coaching.
• Stay compliant with operational, financial, and HR policies and practices.
• Lead the management team to maintain a sanitary environment, aiming for an “A” grade on health inspections, in collaboration with the Chef de Cuisine and General Manager.
• Ensure the back of house is clean, organized, and compliant with health standards.

Guide the back of house operations to uphold excellence and efficiency:

• Oversee daily food preparation and mise en place, assisting team members as needed.
• Manage opening and closing procedures in accordance with DOH standards.
• Ensure recipes are followed, and presentation meets Pasquale Jones standards, maintaining high quality and consistency.
• Work with the Chef de Cuisine on menu development, recipe standardization, and quality improvement.
• Plan for service and events, including inventory management and administrative duties.

Kitchen Organization and Maintenance:

• Store and rotate products following FIFO protocols.
• Ensure food safety and sanitation standards are met and maintained.
• Keep the workspace clean and organized at all times.
• Maintain proper use and upkeep of kitchen equipment.
• Follow all opening and closing procedures diligently.