Position: Executive Sous Chef
About: Executive Dining Room and Client Center at a prestigious financial firm is seeking to hire an Executive Sous Chef. The Executive Sous Chef will be the second in command of the EDR kitchen and manage the operational team in alignment with the Executive Chef’s vision.
Requirements: Significant culinary experience required; positive attitude and desire for culinary advancement; minimum 15 years culinary experience with 5 years in fine dining, luxury hotel, high-end catering, or club; 2 years of culinary managerial experience; culinary school degree or equivalent apprenticeship training; NYC DOH certified, ServeSafe Food Handler certified; in-depth understanding of Classic French Cuisine and Global Techniques and Flavors; proficient in kitchen communication, expediting, plating, and butchery; strong inventory management and ordering skills; skilled in various culinary tools and technology; problem-solving and proactive improvement mindset; neat and professional appearance with a client-first attitude.
Benefits: medical insurance, dental insurance, vision insurance, 401(k), paid time off, parental leave, disability coverage
