Sous Chef

Crewny; New York, Northern (NY, KY); Hybrid; USD 72,000 - 80,000; Full time

Benefits offered by this job

Commuter Benefits

Paid Safe and Sick Leave

Employee Discount

Time Away From Work : Seasonal Exempt

Job summary

Grand Banks is seeking a Sous Chef to lead line cooking, expediting, and menu execution on a high-volume, upscale oyster bar aboard a historic sailboat in New York. You will manage BOH staff, plan pricing, analyze costs, and ensure DOH compliance with a strong emphasis on quality and teamwork.

Collaborate with Corporate Executive Chef and FOH management to uphold our standards, train staff, and maintain inventory and schedules within budget.

Qualifications

• Tier 1: 3 years+ as Chef de Cuisine or similar overseeing annual food sales revenue of $3 million+
• Tier 1: Experience leading a team of 30+ personnel
• Tier 1: Proven experience in high-volume, elevated cuisine
• Tier 1: Culinary degree or equivalent certification
• Tier 1: Ability to walk, stand, bend for extended periods and lift 30+ lbs
• Tier 1: Ability to work nights, weekends and holidays
• Tier 1: Strong knowledge of industry safety standards and procedures
• Tier 1: Polished personal presentation
• Tier 1: Must love sunsets
• Tier 2: 1 year+ experience in Kitchen Management overseeing $2M+ annual revenue
• Tier 2: Experience leading a team of 15+ personnel
• Tier 2: Demonstrated experience executing high-volume, elevated cuisines
• Tier 2: Ability to work nights, weekends and holidays
• Tier 2: Experience directing subordinate managers to maintain quality and service levels

Responsibilities

• Expediting, Leading and cooking on the line, assisting in planning and pricing menu items, cost analysis, inventory management, labor management and record keeping
• Work closely with Corporate Executive Chef, Chef de Cuisine, and Front of House management to achieve excellence in operations
• Accountable for leadership and management of kitchen staff and adherence to policies
• Mastering menu item knowledge and recipe specifications to meet quality and consistency standards
• Overseeing the pass and expediter station to ensure proper delivery of food to guests
• Maintain a professional zero-tolerance stance towards policy compliance and morale
• Hire and onboard kitchen personnel in line with staffing requirements
• Complete daily reports and checklists
• Conduct training sessions per company protocols
• Perform DOH walk-throughs with communication to FOH management and ensure health compliance
• Manage schedules for hourly BOH staff within labor budgets and costs
• Monitor feedback logs to address food-related concerns
• Maintain DOH standards with zero-tolerance
• Enforce uniform and hygiene standards
• Supervise maintenance and cleanliness of kitchen and equipment
• Conduct weekly inventory and leverage technology for accuracy
• Place weekly orders with approved vendors
• Oversee receiving procedures for proper storage
• Lead weekly meetings with corporate and events teams to review events and P&L

Skills

Leadership

Expediting

Menu cost analysis

Inventory management

Staff training

DOH compliance

Scheduling

Vendor relations

Education

Culinary degree

Job description

Pay: $72,000 / $80,000 year

Location: Pier 25, New York, NY 10013

Schedule: Full Time

Sous Chef

Grand Banks is seeking a Sous Chef with upscale, high-volume restaurant experience to join the Crew! An unparalleled opportunity to work closely with nationally-acclaimed culinary director, Kerry Heffernan, and execute a sustainable, award-winning menu.

Grand Banks

Grand Banks is a celebrated oyster bar aboard a historic sailboat docked in Tribeca. Named “The Absolute Best Waterfront Restaurant in New York" by New York Magazine and one of the “Best Waterfront Restaurants in the World” by CNN Travel, Grand Banks features sustainably harvested oysters, nautically inspired cocktails, and awe-inspiring views.

Job Overview

Position Summary

The Sous Chef helps develop and uphold existing systems for the preparation and production of the menu while managing BOH staff. The Sous Chef oversees the expediting of all food from the kitchen. They ensure proper execution of dishes and maintain a positive financial budget.

Key Responsibilities: Expediting, Leading and cooking on the line, assisting in planning and pricing menu items, cost analysis, inventory management, labor management and record keeping. Work closely with the Corporate Executive Chef, Chef de Cuisine, and Front of House management to accomplish shared goals of excellence in all aspects of operations.

Essential Duties & Responsibilities

• Accountable for providing comprehensive leadership, and management to all kitchen staff and operations, ensuring professionalism and adherence to Company policies, procedures, and standards taking ownership of decisions and their outcomes that affect staff, costs, and service quality.
• Mastering menu item knowledge and strictly adhering to recipe specifications in our company database, ensuring the execution of all menu items meet company standards regarding quality and consistency
• Overseeing the pass and the expediter station to ensures speedy and proper delivery of food to guests
• Maintain a professional zero-tolerance stance towards policy and compliance adherence, while fostering high morale and motivation within the team
• Responsible for the hiring and proper onboarding of all kitchen personnel, including subordinates and hourly kitchen staff in line with staffing requirements and staffing pars
• Complete daily reports and checklists as required
• Conducting comprehensive training sessions for both managerial and subordinate staff in accordance with company training protocols. Guaranteeing that all team members are adequately trained to fulfill their job duties in alignment with Crew standards.
• Conduct Daily DOH walk-throughs with communication to FOH management. Enforcing sanitary practices and policies for food handling and overall cleanliness ensuring Department of Health compliance; address all DOH violations immediately.
• Manage the schedule for all hourly back of house employees utilizing company approved technology in line with labor budgets, staffing pars and cost goals. Effectively communicate with upper management and staff alike to adjust schedule in line with unforeseen circumstances such as weather.
• Consistently monitoring manager feedback logs on a daily basis to promptly identify and address any food-related concerns, including consistency, quality, service speed, operational efficiency, communication between back-of-house (BOH) and front-of-house (FOH), and staff behavior.
• Maintain adherence to Department of Health food service standards consistently with a zero tolerance policy, A letter grade
• Set a high standard through personal example and ensure the team meets Company excellence standards in cleanliness and food safety, maintaining a pristine and professional kitchen environment at all times including peak service. Uphold proper food preparation and handling techniques, while strictly adhering to safety protocols.
• Set a leading example and strictly enforce the Company uniform policy and policies on impeccable personal appearance, and upholding high standards of hygiene.
• Responsible for supervising and managing the maintenance, cleanliness, and organization of the kitchen and its associated areas. Implementing and ensuring adherence to deep cleaning schedules and equipment cleaning.
• Conducting precise weekly inventory as scheduled, and effectively leveraging relevant technology for optimal accuracy.
• Cultivating professional rapport with vendor contacts and consistently placing weekly orders through approved vendors in adherence with company protocols
• Overseeing receiving procedures to ensure meticulous handling and storage of food items
• Conduct weekly meetings with the corporate and events teams to review upcoming events, discuss processes, analyze profit and loss statements, and address other business-related matters

Minimum Qualifications

Tier 1

• 3 years + of successful experience in a Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more
• Experience leading a team of 30 personnel or more
• Demonstrated experience executing high volume, elevated cuisines in a professional atmosphere
• Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence ]
• Culinary degree or equivalent certification in culinary arts
• Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions
• Able to lift 30+ lbs.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Strong knowledge of industry safety standards and procedures
• Polished personal presentation
• Must love sunsets

Tier 2

• 1 year + of successful experience in a Kitchen Management role overseeing annual food sales revenue of $2 million or more
• experience of leading a team of 15 personnel or more.
• Demonstrated experience executing high volume, elevated cuisines in a professional atmosphere
• Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence
• Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions. Able to lift 30+ lbs.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Strong knowledge of industry safety standards and procedures
• Polished personal presentation
• Must love sunsets

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.

Benefits

• Commuter Benefits
• Paid Safe and Sick Leave
• Employee Discount
• Time Away From Work : Seasonal Exempt

Company Culture

We were raised in the hospitality industry and have come to believe that the highest calling is treating people well, making them feel at home, and communing over good food and drinks. It brings us all together.

We believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Across the spectrum of our workforce, our employees take home industry leading income.

Equal Opportunity Employer

Grand Banks is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.

We use E-Verify to confirm the identity and employment eligibility of all new hires.

Note

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.