Sous Chef- InterContinental New York Times Square

InterContinental Hotels Group; New York, Austin (NY, TX); On-site; USD 79,000 - 86,000; Full time

Job summary

Join a dynamic and innovative team at a leading hospitality firm, where your culinary expertise will shine. In this role, you'll supervise kitchen operations, develop exciting new menu items, and ensure the highest standards of food quality and safety. Collaborate with a passionate team to deliver exceptional dining experiences that delight guests. This position offers a competitive salary and a comprehensive benefits package, making it an excellent opportunity for culinary professionals looking to elevate their careers in a vibrant environment. If you're ready to bring your unique skills to a renowned establishment, we want to hear from you!

Benefits

Paid Time Off

Medical/Dental/Vision Insurance

401(k) Plan

Qualifications

• 2+ years of experience as a chef or equivalent culinary experience.
• Ability to lift items weighing up to 50 pounds.

Responsibilities

• Supervise kitchen staff and enforce policies.
• Assist in menu development and maintain food quality.
• Ensure kitchen cleanliness and compliance with health regulations.

Skills

Culinary Skills

Communication Skills

Mathematical Skills

Problem Solving

Organizational Skills

Education

High School Diploma

Culinary Arts Degree/Certificate

Job description

Hotel: New York Times Square (NYCHC), 300 West 44th Street, 10036

• Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
• Recommend and initiate disciplinary or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.
• Assist in developing new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify the Maintenance Department of any needed repairs.
• Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
• Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
• Assist in determining the minimum and maximum stocks of all food, material and equipment.
• Assist in cooking and food preparation as required.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events.
• Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Vendors – to order supplies and equipment and ensure best prices and quality
  • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections
• May serve as Manager on Duty or perform other duties as assigned.

ACCOUNTABILITY:

Assists Executive Chef in supervising the preparation of food for multiple F&B outlets or facilities, or may independently supervise food preparation for one or more outlets. Primary duty is professional chef work and supervision of other culinary employees.

Qualifications and Requirements:

Completion of a high school diploma or equivalent, plus two years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience.Degree or certificate in culinary arts preferred.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about the kitchen
• Handling food, objects, products and utensils

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with employees and guests that reflects highly on the hotel, the brand and the Company.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Reading and writing abilities are utilized often when giving and receiving instructions and preparing recipes
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.

This position requires a 50-hour work week. The salary range for this role is $79,708 - $85,085 USD. This reflects the minimum to maximum salary range. This range is only applicable for this job to be performed in NY. This is the pay we in good faith believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.

We offer comprehensive package of benefits including [paid time off, medical/dental/vision insurance, 401(k), and any other benefits] to eligible employees.
You can apply for this role through internal website. IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.
Note: No amount of pay is considered to be wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law.

So what's your passion? Please get in touch and tell us how you could bring your individual skills to IHG.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

• The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.
• No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law.
• If you require reasonable accommodation during the application process, please click here .
• IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy.
• If you are a resident of or applying to a job opening in the State of Washington, please click here to read about applicable benefits.