Sous Chef

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

Benefits offered by this job

Medical, Dental, Vision

401k

Learning and Development

Daily family meals

Paid Time Off (Vacation and Sick leave)

Commuter Benefits

Job summary

Chris Baily in New York, NY is seeking a skilled Kitchen Manager to oversee the operations in the absence of the Executive Chef. Responsibilities include managing kitchen stock, training staff, and ensuring quality standards in food preparation.

The ideal candidate has a high school diploma, at least 3 years of kitchen management experience, and strong knowledge of NYS sanitation regulations. Benefits include medical, dental, vision, and paid time off.

Qualifications

• 3+ years experience in a related position.
• Ability to communicate effectively both written and verbal.
• Individual must possess a good work history and stability.

Responsibilities

• Lead kitchen team in Executive Chef's absence.
• Oversee and organize kitchen stock.
• Hire and train new kitchen employees.

Skills

Effective communication

Cooking skills

Knowledge of NYS sanitation regulations

Independence

Training skills

Education

High school diploma or equivalent

Job description

Job Description

The PlaceA place like no other - Re-imagine the experience of membership with the opportunity to belong to an eclectic and stellar community; that is the Zero Bond private members’ club.

Responsibilities

• Leads kitchen team in the Executive Chef absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with Executive Chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
• Ensures the efficient operation of food production of areas he/she is put in charge of by the Executive Chef
• Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management
• Trains safe work habits and alerts the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once
• Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard
• Produces and maintains the highest food quality and controls for all food products served in all areas
• Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness
• Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed
• Checks all food outlets and food displays for creativity, quality, cleanliness and food safety
• Assures timely set up, schedules well trained cooks in all areas in proper uniform
• Ensures teamwork and proper communication with the front of house staff
• Ensures that guest and members requests are accommodated when and where possible
• Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered
• Delegates daily tasks to staff to ensure smooth operation and service
• Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef
• Ability to do staff schedule, payroll, and other administrative tasks as required
• Performs other duties as assigned by supervisor/manager

Qualifications

• High school diploma or equivalent
• 3+ years experience in a related position
• Strong knowledge of NYS sanitation regulations
• Ability to work independently with minimum supervisor
• Ability to communicate effectively both written and verbal
• Individual must possess a good work history and stability
• Excellent cooking skills
• Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations
• Has the ability to taste all foods to assure correct preparation
• Product cost and quality conscious

Benefits

• Medical, Dental, Vision
• 401k w
• Learning and Development
• Daily family meals
• Paid Time Off (Vacation and Sick leave)
• Commuter Benefits

Bond Hospitality and Noho Cultural Society, LLC (DBA: Zero Bond) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.