Sous Chef

Goosefeather; Village of Tarrytown (NY); On-site; USD 60,000 - 70,000; Full time

Job summary

Goosefeather is seeking a Sous Chef to join its dynamic kitchen team. In this role, you'll manage back-of-house activities to ensure high standards of food quality and cost control. Ideal candidates will possess leadership skills, a culinary arts degree, and a passion for exceptional dining experiences in a busy restaurant environment.

Benefits

Paid Time Off

Employee Discounts on food & wine

Medical/Dental/Vision insurance

Commuter Benefits

Career growth opportunities

Qualifications

• Minimum 1+ years' experience as a Sous Chef in a high-volume restaurant.
• Fluent in both written and spoken English.
• Able to lift 50+ lbs and work under pressure.

Responsibilities

• Manage labor and food cost daily.
• Hire, train, and supervise culinary team.
• Ensure timely preparation of all items for service.

Skills

Leadership

Time management

Organizational skills

Problem solving

Education

Culinary Arts Degree

Job description

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This range is provided by Goosefeather. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$60,000.00/yr - $70,000.00/yr

About Goosefeather

James Beard nominated Chef Dale Talde is taking traditional Cantonese fair up a notch with Goosefeather, the first concept from Food Crush Hospitality, a partnership between him and his wife, Agnes.

Guests can expect a unique and flavorful dining experience, as Dale pays tribute to the cuisine of Hong Kong, with a focus on noodles, Cantonese barbecue and dumplings. Additionally, the beverage menu at Goosefeather offers an array of traditional offerings with a Hong Kong twist.

The Opportunity

Sous Chefs manage and organize the activities of the back-of-house department to maintain the highest standards of food quality, cost control and consistency.

What You’ll Be Doing

• Manage labor and food cost daily; maintain awareness of budgetary goals, and investigate causes in budgetary misses
• Assist with costing all recipes regularly to ensure consistent profitability is achieved
• Complete weekly product orders, ensuring proper product amounts are maintained to limit waste/spoilage
• Inspect delivery of food to ensure product is of the highest level of quality; Do not receive sub-par product
• Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team
• Prepare weekly schedule for the hourly staff within budgetary guidelines, and to ensure proper coverage; Provide weekly schedule for Executive Chef approval in timely manner on a weekly basis
• Manage cooks and porters in their daily responsibilities, providing clear, effective direction
• Ensure that all items are prepared properly and timely for service daily
• Ensure all position checklists are completed daily and accurately
• Train all new hires on the expectations of the kitchen, recipes, quality and presentation required for each dish
• Collaborate with Executive Chef for menu development, holiday items, special events and promotions
• Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards
• Inform Executive Chef of any maintenance or repairs needed; For immediate issues, report to F&B Director
• Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment
  
  

Requirements:

• Able to lift 50+ lbs
• Fluent in both written and spoken English
• Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Able to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions
• Ability to perform essential job functions under pressure, maintain professionalism when working under stress
• Must have considerable skill in math and algebraic equations using percentages.
• Exude excellence in hospitality both for internal and external guests; must be familiar with industry’s best practices.
• Excellent time management, organizational, and problem-solving skills.
• Passion for exceptional hospitality, food, and beverages.
• Minimum 1+ years’ experience as a Sous Chef in a high-volume restaurant.
• Culinary Arts Degree preferred.
  
  

Perks

• Paid Time Off
• Employee Discounts on awesome food & wine
• Medical/Dental/Vision insurance
• Commuter Benefits
• An opportunity to grow and further your career with the team!
  
  

Goosefeather 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. This policy applies with regard to all aspects of one's employment, including hiring, transfer, promotion, compensation, eligibility for benefits, and termination.

More detail about Goosefeather, please visit https://culinaryagents.com/entities/246735-Goosefeather

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Production

• Industries

  Restaurants

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