Sous Chef | Culinary Lead & Menu Innovator

NEXDINE Hospitality; Town of Berlin (NY); On-site; USD 45,000 - 55,000; Full time

Benefits offered by this job

Health Insurance

Life Insurance

401(k)

Paid Time Off

EAP

Career Growth

Perks

Job summary

The Sous Chef at NEXDINE Hospitality in New Berlin, NY reports to the Executive Chef/Chef Manager and drives culinary results to exceed customer expectations. You will supervise culinary and Front of House staff, ensure service, production and presentation standards, and apply advanced techniques to food preparation and final presentation.

Responsibilities include assisting with menu writing, cost control, quality assurance, catering oversight, vendor relations, purchasing, inventory, and staff

Qualifications

• High school diploma or equivalent.
• 1–3 years’ experience in similar role.
• ServSafe Certification.
• Choke Safety Certification.
• Allergen Awareness Certification (MA)

Responsibilities

• May assist with menu writing and cycle of cost control utilizing appropriate recipes and costing measures.
• Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation.
• Support culinary team with all aspects of food production, execution and presentation.
• May assist with oversight of all aspects of catering operations.
• Assist in maintaining vendor relationships.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Demonstrate new cooking techniques or equipment to staff.
• Communicate with supervisor regarding equipment purchases or repairs.
• Assist supervisor with purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
• May assist in determining production schedules and staff requirements necessary to ensure timely delivery of services.
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
• Compile and record production or operational data on specified forms.
• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.
• May assist in budgetary process.
• May assist with analyzing recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Assist with inventory.
• Assist with review process for culinary staff.
• Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.

Education

High school diploma or equivalent

Culinary school certificate or degree

Tools

Microsoft Office Suite

Job description

The Sous Chef at NEXDINE Hospitality in New Berlin, NY reports to the Executive Chef/Chef Manager and drives culinary results to exceed customer expectations. You will supervise culinary and Front of House staff, ensure service, production and presentation standards, and apply advanced techniques to food preparation and final presentation.

Responsibilities include assisting with menu writing, cost control, quality assurance, catering oversight, vendor relations, purchasing, inventory, and staff