Job Overview
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Job Description
The Roxy Hotel is a storied downtown institution known for its vibrant atmosphere and dedication to hospitality excellence. Situated in the heart of downtown, the hotel caters to a sophisticated clientele who seek not only quality accommodations but also an exceptional culinary experience. Renowned for its blend of classic charm and modern amenities, The Roxy Hotel offers a variety of dining options including breakfast, lunch, dinner, in-room dining, and private event catering across multiple outlets within the property. It stands as a beacon for guests looking to enjoy refined food and impeccable service in an energetic setting. The hotel emphasizes high standards of quality, cleanliness, and customer satisfaction, consistently meeting and exceeding expectations within the competitive hospitality industry.
The role of the Sous Chef at The Roxy Hotel is an exciting opportunity for a passionate culinary professional to join an expanding and dynamic culinary team. Working closely with the Executive Chef, the Sous Chef will play a crucial role in maintaining and enhancing kitchen standards and organization. This position mandates a balance of creativity, leadership, and operational expertise. Beyond crafting exceptional dishes, the Sous Chef will oversee administrative and operational procedures such as daily food ordering, staff scheduling, inventory management, and the enforcement of stringent cleanliness and hygiene standards that comply with the New York State Department of Health. This role requires a hands-on leader who can effectively manage kitchen operations while inspiring and supporting the culinary team. As an integral part of the management team, the Sous Chef will embody the culture and values of The Roxy Hotel by fostering a fair, fun, and rewarding work environment where every team member is seen as a vital contributor to the hotel's ongoing success. This position offers a unique chance to work in a bustling hotel setting with diverse culinary demands, providing ample room for professional growth and the ability to make a meaningful impact on the hotel's gastronomic reputation.
The role of the Sous Chef at The Roxy Hotel is an exciting opportunity for a passionate culinary professional to join an expanding and dynamic culinary team. Working closely with the Executive Chef, the Sous Chef will play a crucial role in maintaining and enhancing kitchen standards and organization. This position mandates a balance of creativity, leadership, and operational expertise. Beyond crafting exceptional dishes, the Sous Chef will oversee administrative and operational procedures such as daily food ordering, staff scheduling, inventory management, and the enforcement of stringent cleanliness and hygiene standards that comply with the New York State Department of Health. This role requires a hands-on leader who can effectively manage kitchen operations while inspiring and supporting the culinary team. As an integral part of the management team, the Sous Chef will embody the culture and values of The Roxy Hotel by fostering a fair, fun, and rewarding work environment where every team member is seen as a vital contributor to the hotel's ongoing success. This position offers a unique chance to work in a bustling hotel setting with diverse culinary demands, providing ample room for professional growth and the ability to make a meaningful impact on the hotel's gastronomic reputation.
Job Requirements
- high school diploma or equivalent
- culinary degree or certification preferred
- minimum of three years experience in a professional kitchen
- knowledge of new york state department of health regulations
- ability to work flexible hours including weekends and holidays
- physical ability to stand for extended periods and lift heavy items
- strong multitasking and problem-solving skills
Job Qualifications
- proven experience as a sous chef or similar role in a busy kitchen
- strong knowledge of kitchen operations and food safety regulations
- excellent leadership and team management skills
- ability to work in a fast-paced, high-pressure environment
- familiarity with menu planning and inventory management
- strong communication and organizational skills
Job Duties
- maintain and improve kitchen standards and organization
- collaborate with the executive chef on menu development and daily operations
- oversee daily food ordering and inventory management
- schedule kitchen staff and manage labor costs
- ensure cleanliness and hygiene standards exceed regulatory compliance
- lead the culinary team by example and foster a positive work environment
- support private event catering and in-room dining services
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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