Sous Chef

Mount Vernon, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Exact $70,000.00

Work Schedule

Standard Hours

Day Shifts

Benefits

competitive salary

Health Insurance

Dental Insurance

Vision Insurance

opportunities for professional growth

Employee discounted dining

Paid sick leave

paid birthday leave

Parental leave

Supportive and inclusive work environment

Job Description

tan is an esteemed culinary destination located in the heart of New York City, widely celebrated for its dedication to delivering exceptional cuisine and creating unforgettable dining experiences. This standout restaurant has built a reputation on its commitment to culinary excellence, blending innovative flavors with top-tier ingredients to offer guests a memorable journey through Latin-inspired dishes. Known for its lively and inviting atmosphere, tan strives to uphold high standards not only in the food but also in the service and overall guest satisfaction, making it a staple in the competitive New York dining scene.

As a valued member of ... Show More

Job Requirements

High school diploma or GED
Minimum 1 year of previous kitchen experience with at least 1 year in a similar position
Able to work well under pressure and be self-motivated
Good organizational, time management, and delegation skills
Strong written and verbal communication skills
Spanish-speaking skills would be a definite plus
Experience in a high volume, fast pace, Latin cuisine kitchen
Meat and fish butchering skills
Food handlers certificate

Job Qualifications

High school diploma or GED
Minimum 1 year of previous kitchen experience with at least 1 year in a similar position
Able to work well under pressure and be self-motivated
Good organizational, time management, and delegation skills
Strong written and verbal communication skills
Spanish-speaking skills would be a definite plus
Experience in a high volume, fast pace, Latin cuisine kitchen
Meat and fish butchering skills
Food handlers certificate
Food safety knowledge
Team leadership
Kitchen management
Inventory management
Mentorship
Expediting
Vendor management

Job Duties

Taste food items routinely to ensure consistency and conformance to recipes and appearance standards
Provide special attention to special guests and those with special needs
Train kitchen staff on all menu items and food production principles through constant communication and accurate menu descriptions
Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures
Purchase food orders, ensuring proper quality and quantity of food items are available at all times
Create daily specials in keeping with the restaurant's style
Maintain product quality standards and consistency through hourly kitchen personnel
Step in as acting chef in any position necessary
Work the line when necessary
Expedite meals as they are prepared
Use daily kitchen notes to communicate with the management team
Establish open lines of communication between FOH and BOH at all times
Collaborate with FOH personnel on menu changes, specials, and information regarding shortages
Attend daily line up meetings, educating FOH personnel in product awareness and cultivating long-term food knowledge
Lead by example and motivate through positive reinforcement
Be firm, fair, and consistent when involved with employee issues
Strive for guest satisfaction-maintain the goal of creating positive guest experiences
Maintain the integrity of every dish, regardless of time, price point, or level of difficulty
Organize and operate an efficient, professional service
Train and motivate all kitchen personnel in restaurant policies, procedures, and rules
Hold kitchen staff accountable for not following policies and procedures
Maintain a clean and organized BOH workspace
Interview, hire, train, evaluate, and review all hourly BOH restaurant staff
Discipline and terminate staff as needed
Onboard new employees and ensure proper documentation is completed
Verify new employees in the online system
Provide positive feedback and constructive criticism as appropriate
Develop culinary talent by coaching and mentoring hourly staff
Maintain positive attitudes about all culinary aspects of the restaurant
Maintain all proper documentation of disciplinary actions and incident reports
Create and/or oversee the creation of the restaurant BOH schedule
Conduct annual performance reviews for hourly staff
Coordinate prep lists prepared by each of the chefs for prep cooks and coordinate the execution of the corresponding prep
Ensure all food items are properly prepared
Ensure frozen products are pulled from the freezer at least two days in advance to properly thaw
Orient, motivate, train, and educate all prep staff
Maintain the highest standards of quality and consistency with all prepped products
Sample food items daily to ensure consistency and conformance to recipes and standards of appearance
Update and maintain the master prep list, market prep list, and station prep lists
Work with the Chef de Cuisine/Executive Chef to ensure all recipes are documented and accurate
Update and organize the recipe book as needed
Update new and revised recipes

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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