Sous Chef | Daniel Boulud

Relais & Châteaux; New York (NY); On-site; USD 72,000 - 75,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Ancillary Insurances

Paid Time Off

401k

Commuter Benefits

Dining Discounts

Wellness Program

Job summary

Relais & Châteaux member Dinex Group LLC is seeking a Sous Chef to support all daily back-of-house operations at Restaurant Daniel, a Michelin Star flagship in New York. You will supervise station production, assist cooks and help control costs while upholding high standards.

Qualifications include previous supervisory experience and a culinary training degree; strong English, French and Spanish communication skills are a plus.

Qualifications

• Previous supervisory role in a culinary setting.
• Culinary training degree preferred.
• Strong English, French and Spanish communications skills are a plus.

Responsibilities

• Supervise production of food at all stations.
• Assist cooks and support the Executive Chef in cost control.

Skills

Team supervision

Cost control

Food quality

Education

Culinary training degree

Job description

• Compensation: USD 72,000 - USD 75,000 - yearly

Company Description

Chef Daniel Boulud’s renowned restaurant delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines. The distinctive setting boasts contemporary furnishings and finishes atop the restaurant’s grand neo classical architecture. DANIEL offers the Bellecour Room for private dining and a warm and welcoming Bar & Lounge where guests enjoy creative cocktails, à la carte dining and sumptuous late night desserts.

Job Description

The Dinex Group, management company of Chef Daniel Boulud, is looking for a Sous Chef to assist in all daily BOH operations for its Michelin Star flagship, Restaurant DANIEL.

The Sous Chef is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control.

The Sous Chef will be expected to order and inspect for quality all food and beverage items necessary for the production of the finished menu items. They must have the ability to work effectively in a team environment and maintain food quality and restaurant standards. Candidates should also expect to oversee food production for all station, track food costs as requested, ensure that employees keep waste to a minimum, and recognize the importance of employee morale and help to maintain it.

The Dinex Group LLC is an equal opportunity employer.The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender,gender identity or expression (including transgender status), sexual orientation, maritalstatus, veteran status, national origin, ancestry, age, disability, genetic information,citizenship status or any other characteristic protected by applicable federal, state or locallaw.

Qualifications

Previous supervisory role and a culinary training degree preferred. Strong English, French and Spanish communications skills are a plus.

Additional Information

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Ancillary Insurances, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program