Sous Chef/Kitchen Manager

Full job description

Sous Chef/Kitchen Manager needed for a fast growing boutique catering/events company. Kitchen/food prep will be done in Midtown, with fun, exciting events all over the City. Looking for someone who is able to adapt quickly - as each event is unique.

Requirements:

2+ years’ managerial experience in hospitality

Experience in catering a big plus

Experience with back of house administrative and managerial duties a must

Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food

Proven ability in teaching and mentoring kitchen employees

Exceptional communication and supervisory skills

Food Handler’s Certification required

Proficient in shared programs such as Google Docs/Sheets

Ability to demonstrate quick thinking and adaptability in a constantly changing environment

Have interpersonal skills to deal effectively with varying clients

Work varied shifts, including weekends and holidays

Able to effectively communicate in both written and oral forms

Responsibilities:

The Sous Chef will support the Executive Chef and lead the Kitchen team in training and mentoring

Will assist the Executive Chef to maintain budget and costs

This individual should possess a passion for food, the ability to lead, mentor and train staff and a strong work ethic

Assist with managing and and systemizing all food production; Oversee inventory and purchasing of products

Ensure food cost goals are met by utilizing company systems and procedures

Oversee all ordering duties for food, paper, and cleaning supplies

Manage daily performance of all BOH team members to build and develop a team that exceeds company standards and expectations

In partnership with the Director of Staffing, establish appropriate labor budgets to drive efficiency while maintaining standards of execution. Supervise and coordinate kitchen schedule

In partnership with the Management team, set annual budgets and capital expenditures

Oversee and manage the kitchen during prep and service ensuring that all events runs smoothly

Ensure safety and proper sanitation procedures amongst all staff

Ensure that all staff and managers are trained and follow department of health protocols

Oversee kitchen facilities to insure safety and functional operations ranging from culinary equipment to building infrastructure

Curate Kitchen one sheets, prep and travel with kitchen team to events

Ability to lead an event with kitchen staff under your direct supervision

In partnership with the Director of Operations, coordinate kitchen rentals to upcoming and pending events.

Job Type: Full-time

Pay: $60,000.00 - $65,000.00 per year

Benefits:

• Flexible schedule
• Food provided

Experience level:

• 2 years

Application Question(s):

• Experience in off premise catering is not required but a big plus. Do you have experience?
• Managerial experience in the Hospitality field is a big plus. Do you have experience?

Ability to Relocate:

• New York, NY: Relocate before starting work (Required)

Work Location: In person