Sous Chef

New York, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $80,000.00

Work Schedule

Flexible

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

meal discounts

Professional Development

Job Description

Highgate Hotels is a premier real estate investment and hospitality management company managing over 400 hotels globally with assets exceeding $15 billion. Established with a legacy of innovation spanning three decades, the company specializes in offering expert guidance across the entire property lifecycle—from initial planning and development to recapitalization and disposition. Highgate stands out in the hospitality sector for its adept management of a diversified portfolio that includes bespoke lifestyle hotel brands, established legacy brands, and independent hotels and resorts. These properties are designed with contemporary aesthetics and cutting-edge digital technologies to enhance guest experience and operational efficiency. The company... Show More

Job Requirements

At least 4 years of related progressive experience
Culinary graduate with at least 2 years of progressive experience in a hotel or related field
Knowledge of F&B preparation techniques
Knowledge of health department rules and regulations
Knowledge of liquor laws and regulations
Ability to work long hours
Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly
Maintain a warm and friendly demeanor
Ability to communicate effectively both verbally and in writing
Ability to listen, understand, and clarify concerns
Ability to multitask and prioritize departmental functions
Attend all hotel required meetings and trainings
Participate in M.O.D. coverage as required
Maintain regular attendance as per company standards
Maintain high standards of personal appearance and grooming
Comply with company standards and regulations
Ability to maximize productivity and identify problem areas
Effective problem handling skills
Ability to understand and evaluate complex information and data
Ability to maintain confidentiality
Perform other duties as assigned by management

Job Qualifications

At least 4 years of related progressive experience
Culinary graduate with at least 2 years of progressive experience in a hotel or a related field
Knowledge of F&B preparation techniques
Knowledge of health department rules and regulations
Knowledge of liquor laws and regulations
Ability to work long hours
Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly
Maintain a warm and friendly demeanor
Ability to communicate effectively both verbally and in writing
Ability to listen, understand, and clarify concerns
Ability to multitask and prioritize
Attentive, friendly, courteous and service-oriented approach
Attend all hotel required meetings and trainings
Participate in M.O.D. coverage as required
Maintain regular attendance per Highgate standards
Maintain high standards of personal appearance
Comply with Highgate standards and regulations
Ability to maximize efforts towards productivity
Effective problem handling skills
Ability to evaluate complex information
Ability to maintain confidentiality
Perform other duties as requested by management

Job Duties

Work with other F&B managers and keep them informed of F&B issues as they arise
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
Coordinate and monitor all phases of Loss Prevention in kitchen areas
Prepare and submit required reports in a timely manner
Monitor quality of all food product and presentation
Ensure preparation of required reports, including wage progress, payroll, revenue, employee schedules, quarterly action plans
Oversee all aspects of the daily operation of the kitchen and food production areas
Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time
Respond to guest complaints in a timely manner
Ensure compliance with SOP’s in all outlets
Ensure compliance with requisition procedures
Conduct staff performance reviews in accordance with Highgate Hotel standards
Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards
Know and enforce all local health department sanitation laws
Know how to compute daily food cost
Work with the Director of F&B to create and implement menus
Assess food portion size, visual appeal, taste and temperature of items served
Check all stations at the end of every shift for proper food storage and sanitation
Check food purchases for proper ordering, quality and price structure
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report
Prepare daily food production sheets
Cut meat, poultry, seafood according to daily business

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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