Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $85,000.00 - $95,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
meal benefits
Job Description
SA Hospitality Group is a prestigious hospitality company rooted in Italian culinary traditions, founded by visionary restaurateurs Gherardo Guarducci and Dimitri Pauli. Since its inception in 2003, the group has grown to include three renowned brands: Sant Ambroeus, Casa Lever, and Felice. These brands are celebrated across a variety of iconic New York City neighborhoods, offering authentic Italian dining experiences with a modern twist. With a presence spanning major locations including Manhattan, Southampton, East Hampton, Aspen, Milan, and Palm Beach, SA Hospitality Group continues to embody the essence of Italian culture blended with contemporary dining expectations. The company's commitment to... Show More
Job Requirements
- Ability to work as part of a team and maintain personal cleanliness
- Ability to communicate and understand directions in English
- Basic food handling, preparation and cleaning skills
- Time management and ability to work under pressure
- Active listening and learning skills
- Reading and speaking comprehension skills
- Discipline to follow set standards
- Ability to lift up to 50lbs
Job Qualifications
- Experience in a professional kitchen environment
- Knowledge of food safety and sanitation standards
- Ability to manage kitchen staff and operations
- Competency in culinary techniques and food preparation
- Strong organizational and communication skills
- Understanding of inventory management and cost control
- Ability to develop training materials and conduct staff training
- Proficiency in menu development and food presentation
- Ability to work under pressure in a high-volume kitchen
- Basic computer skills for communication and reporting
Job Duties
- Responsible for kitchen logistics when chef is absent or assisting chef when he is present including scheduling and payroll
- Assist with staff food training and generate necessary training materials such as recipes, tastings, and ingredient education
- Continually review and manage performance of all culinary staff and share feedback with chef
- Understand, follow and direct safety procedures
- Maintain quality and presentation of food to achieve favorable guest feedback and reviews
- Assist in preparation of dishes while training others for consistency
- Follow dish presentation as set by chef and ensure consistency during service
- Assist in creating new menu offerings including specials and seasonal changes
- Follow company procedures for accurate food ordering
- Maintain proper inventory to ensure freshness and availability
- Assist chef in managing food and labor costs
- Maintain communication with front of house management
- Assist chef with menu changes proposals, costing, ingredient sourcing and tasting preparations
- Keep culinary and back of house documentation up to date including job duties, checklists, manuals, and personnel forms
- Attend meetings requested by chef or FOH managers
- Check company email communication
- Participate in reporting and stay current with daily reports
- Ensure compliance with health department regulations
- Be present in kitchen during all scheduled meal services
- Prepare and cook dishes according to recipes and order pace
- Communicate last minute menu changes and food-related issues to front of house in absence of chef
- Organize and introduce tasting of menu changes and daily specials for service staff
- Maintain current culinary knowledge and trends
- Undertake self-development and educational growth related to culinary duties
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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