Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $25.00
Work Schedule
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Life insurance
Professional Development
Job Description
SA Hospitality Group is a renowned hospitality company deeply rooted in Italian traditions, led by founders Gherardo Guarducci and Dimitri Pauli. Since its inception in 2003, the group has successfully expanded its presence across iconic neighborhoods in New York City and beyond, including Manhattan, Southampton, East Hampton, Aspen, Milan, and Palm Beach. With a portfolio of three distinguished brands - Sant Ambroeus, Casa Lever, and Felice - SA Hospitality Group offers an exquisite blend of authentic Italian cuisine and contemporary dining experiences designed to cater to the sophisticated palate of modern consumers. Each location reflects a commitment to high-quality ingredients,... Show More
Job Requirements
- Ability to work as part of a team and maintain personal cleanliness
- Ability to communicate and understand English for safety and teamwork
- Basic food handling, preparation, and cleaning skills
- Time management skills and ability to work under pressure
- Active listening and learning capabilities
- Reading and speaking comprehension in English
- Discipline to follow established standards
- Ability to lift up to 50 pounds
Job Qualifications
- Culinary degree or equivalent experience
- Proven experience in a sous chef or similar kitchen leadership role
- Knowledge of Italian cuisine and culinary techniques
- Ability to manage kitchen staff and train team members
- Strong organizational and multitasking skills
- Familiarity with food cost control and inventory management
- Understanding of health and safety regulations in food service
- Excellent communication skills in English
- Ability to work under pressure in a fast-paced environment
- Commitment to maintaining high standards of food quality and presentation
- Familiarity with menu development and recipe creation
- Competence with culinary documentation and reporting systems
Job Duties
- Assist the executive chef in daily kitchen activities including menu development, inventory, and purchasing
- Manage kitchen logistics and staff scheduling
- Oversee staff food training and material preparation
- Monitor culinary staff performance and provide feedback
- Ensure compliance with safety procedures
- Maintain food quality and presentation standards
- Assist in food preparation and consistency during service
- Contribute to creation of new menu offerings and specials
- Manage food ordering and inventory control
- Support food and labor cost control efforts
- Maintain communication with front of house management
- Handle administrative tasks including menu proposals and documentation
- Attend meetings and participate in daily reporting
- Ensure compliance with health department regulations
- Be present during meal services and manage order pace
- Communicate menu changes and food-related issues to FOH team
- Organize tastings for service staff
- Commit to ongoing education and trend awareness in culinary arts
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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