Sous Chef

The Carlyle, A Rosewood Hotel; New York (NY); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Retirement plan

Paid holidays

Job summary

The Carlyle, A Rosewood Hotel in New York is recruiting for a Sous Chef to be accountable for daily kitchen operations, lead staff and manage all food-related functions while personally performing tasks and exemplifying culinary excellence.

The ideal candidate will continually improve guest and associate satisfaction, supervise all kitchen areas, and ensure sanitation and food standards are achieved in a Five Star luxury setting.

Qualifications

• Minimum six years culinary experience with at least two years as Chef de Cuisine in a Five Star luxury hotel or restaurant.
• New York City Food Safety Certification or equivalent.
• High school diploma / GED or 2-year culinary degree.
• Ability to enforce hotel's standards, policies and procedures with kitchen staff.
• Strong leadership and problem-solving under pressure.

Responsibilities

• Oversee day-to-day kitchen operations and lead staff.
• Develop seasonal menus with costings, plating guides and taste panels.
• Ensure sanitation, food standards and compliance with F&B policies.
• Achieve and exceed budget goals while maintaining guest satisfaction.
• Foster growth and coaching of associates; promote teamwork.

Skills

Kitchen leadership

Menu development

Food safety

Staff coaching

Budgeting

Quality control

Education

High school diploma / GED or 2-year culinary degree

New York City Food Safety Certification

Job description

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

The Carlyle, A Rosewood Hotel is currently recruiting for aSous Chef. The ideal candidate will be accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.

The Sous Chef will continually improve guest and associate satisfaction while adhering to budget guidelines. Supervises all kitchen areas to ensure a consistent, high quality product is produced. This role is also responsible for guiding and developing associates and ensuring sanitation and food standards are achieved.

Required Skills

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures and develops seasonal menus with costings plating guides and food taste panels.
• Supports the hotel philosophy concerning hiring, employee relations, coaching, training and evaluations.
• Ensures compliance with all applicable laws and regulations
• Follows proper handling and temperature of all food products.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Models the company’s culture, vision, mission and core values at all times.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.

Qualifications

• High school diploma /GED or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management
• Licenses & Certifications: New York City Food Safety Certification or Equivalent Food Safety Certification

*New York City Certification is a Local Law Requirement

• Minimum Six years overall culinary experience with at least two years in a Chef de Cuisine position in a Five Star luxury or ultra-luxury hotel or restaurant , preferably in a union environment
• Ability to enforce hotel's standards, policies and procedures with all kitchen personnel
• Be a clear thinker, remaining calm and resolving problems using good judgement
• Maintain confidentiality of guest information and pertinent hotel data
• Prior heavy exposure to culinary
• Must ensure sanitation and food standards are achieved.
• Thorough knowledge of kitchen productivity
• Ability to be resourceful, creative and maintain flexibility
• Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding
• Medical, dental, vision and retirement benefits
• Paid holidays
• We encourage personal and professional growth. Continue the Rosewood Journey through global talent development opportunities.

Salary Range: $80,000 - $90,000

Follow us on LinkedIn

https://www.linkedin.com/company/rosewood-hotels-&-resorts/