Position: Sous Chef
About:
This winter, The View will reopen as a newly reimagined upscale dining destination housed within the New York Marriot Marquis. New York City’s only revolving restaurant, bar, and lounge, The View has undergone a complete renovation by Rockwell Group to evoke the vibrant nightlife of historic New York, drawing inspiration from classic American supper clubs.
Spanning the 47th and 48th floors, The View will provide two unique guest experiences: an upper-level bar and lounge complete with a raw-bar, and a full-service restaurant on the lower level featuring live music nightly. The culinary and bar offerings will highlight American classics with a theatrical twist, reflecting the character of the surrounding area. Designed to be a vibrant escape from the hustle of Times Square, The View is excited to welcome both New Yorkers and visitors.
Who You Are: The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. They ensure all pars are met in the prep kitchen and oversee execution of the menus throughout service. This position also has an active role in the management and development of Line Cooks, Prep Cooks and all hourly team members. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives.
Requirements:
2+ years of experience in culinary leadership and fine dining
Certification in Hospitality-related field, or equivalent (preferred)
Demonstrated experience in collaborating and communicating across teams
Excellent food & beverage knowledge
English fluency and additional languages preferred, but not required
What You’ll Do:
Ensure high performance and maintain excellence & hospitality throughout each day’s specific service periods.
Consistently deliver a culture of Enlightened Hospitality to guests and team members
Ensure consistent execution of food and timely flow of service by directing the team and effectively expediting service.
Educate dining room service staff on all aspects of food menu & culinary procedures through tastings and staff presentation
Maintain positive working relationship with dining room leaders and line staff at all times
Ensure that all recipes, product, food preparations and food execution meet restaurant’s specifications and commitment to culinary excellence. To the highest degree possible, ensure that kitchen is kept clean, safe and up to all “A” level health code standards.
Ensure all team members are appropriately trained to execute station properly, partnering with the Sous Chef team to make sure that all new hires are adequately trained before beginning their new role
Provides feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development
Consistently looks for internal and external opportunities to build our growing team
Perform additional responsibilities as needed and other duties as assigned to support team objectives and operational success
Benefits:
Comprehensive Medical, Dental, and Vision insurance
Paid Time Off to support you with an active life outside of work
Paid Parental Leave
Life Insurance
Flexible Spending Options (health care, dependent care, transit & parking)
Employee Assistance Program to support overall mental wellbeing
Exclusive access to primary care, mental health, and other healthcare services through Radish Health
Annual dining credit and 51% dining discount throughout the USHG family of restaurants
Matched 401(k) to help you invest in your future
Access to the USHG HUGS Employee Relief Fund
*The in salary represents the expected salary for this position. Ultimately, in determining your pay, we’ll consider your experience and other job-related factors.
