Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $75,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Paid holidays
Career development opportunities
Job Description
SA Hospitality Group is a distinguished hospitality company deeply rooted in Italian culture and culinary tradition. Founded by visionary entrepreneurs Gherardo Guarducci and Dimitri Pauli, the group has successfully transformed old-world Italian sensibilities to meet the tastes and expectations of contemporary New York City clientele. Since its inception in 2003, SA Hospitality Group has expanded its footprint across a select number of iconic New York neighborhoods, establishing a respected presence through its three premier brands: Sant Ambroeus, Casa Lever, and Felice. With a total of 24 restaurant locations spanning Manhattan, Southampton, East Hampton, Aspen, Milan, and Palm Beach, the group... 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 coordination
- Basic food handling, preparation, and cleaning skills
- Time management and ability to handle high-volume production
- Active listening and learning skills
- Reading and speaking comprehension skills
- Discipline to follow established standards
- Ability to lift up to 50 pounds
Job Qualifications
- High school diploma or equivalent
- Previous experience as a sous chef or similar culinary role
- Strong knowledge of Italian cuisine and kitchen operations
- Ability to manage and coach culinary staff
- Proficiency in food safety and sanitation standards
- Basic skills in food handling and preparation
- Effective communication skills in English
- Time management and ability to work under pressure
- Familiarity with inventory and cost control
- Ability to maintain quality and presentation standards
- Experience with menu development and training
Job Duties
- Assist executive chef in daily kitchen activities including menu development, inventory management, purchasing supplies, and cost control
- Manage kitchen logistics in executive chef's absence including scheduling and payroll
- Assist in staff food training and create training materials
- Review and manage performance of culinary staff and provide coaching
- Ensure adherence to safety procedures in the kitchen
- Maintain food quality and presentation to achieve guest satisfaction
- Assist in food preparation to ensure consistency
- Collaborate in creation of new menu offerings and specials
- Follow company procedures for accurate food ordering and inventory management
- Communicate regularly with front of house management
- Assist with administrative tasks including menu change proposals and maintaining culinary documentation
- Ensure compliance with health department regulations
- Supervise kitchen during meal services and communicate menu changes effectively
- Promote self-development in culinary knowledge and local food trends
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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