Sous Chef

The Northport Hotel; Village of Northport (NY); Presencial; USD 50.000 - 70.000; Jornada completa

Descripción de la vacante

A luxury hotel in Northport is seeking a passionate Sous Chef to oversee the culinary operations of its new 170-seat restaurant. The ideal candidate will manage day-to-day kitchen activities, focus on food quality, and lead a team dedicated to exceptional customer service. Responsibilities include recruiting and training team members, maintaining kitchen cleanliness, and ensuring high standards in food preparation and presentation. Join us and be part of a winning team in a thriving culinary environment.

Formación

• Detail-oriented culinarian with a passion for food quality.
• Experience leading culinary teams in high-volume environments.

Responsabilidades

• Manage day-to-day culinary operations and food cost controls.
• Recruit and train the culinary team, promoting high-quality standards.
• Ensure the kitchen maintains cleanliness and quality standards.

Conocimientos

High volume food operation management

Team recruitment and training

Food quality control

Customer service focus

Descripción del empleo

The Northport Hotel is hiring a Sous Chef to open and run the day‑to‑day culinary operation. The Northport Hotel will feature a 170‑seat casual fine dining restaurant. Are you passionate about food, hiring, and developing a team focused on our mission and vision? We are looking for a detail‑oriented culinarian that has a passion for food quality and customer service. Apply now to become part of this winning team!

Financial Responsibilities

• Assist day‑to‑day food cost controls and reporting
• Follow company labor systems to ensure payroll expense is in line
• Accurate forecasting for long‑term planning
• Work closely with the sales team to ensure we are driving top‑line revenues through the correct pricing strategy

Team

• Recruit, hire, and train culinary team building a passion for high‑quality food and presentations
• Consistently coach and train all team members in company standards and goals
• Encourage and recognize team performance and develop team members for next‑step opportunities
• Ensure the team maintains kitchen equipment and space in above standard condition through daily checklists and cleaning assignments

Culinary

• High volume food operation requiring hands‑on leadership
• Ensure use of quality ingredients, recipes, and plating is executed flawlessly
• Maintain line through production charts, line standards, and prep work
• Maintain kitchen condition though out day to maintain above‑standard cleanliness

Leadership

• Holds self and team to company standards
• Combination of hands‑on and consistent team coaching
• Fair firm and consistent
• Embraces a culture of service and teamwork for back‑of‑house and service teams
• Able to handle and manage stress
• Consistently active in the constant improvement process