Epicerie / One Vanderbilt (OVA) SOUS CHEF - La Terrace

The Epicerie / One Vanderbilt (OVA) Sous Chef Tournant is a flexible culinary leadership position supporting all Épicerie Boulud kitchens and operations at other restaurants across the Dinex Group. This role provides coverage, operational support, and consistency across locations based on business needs.. The position requires a minimum of three years of high-end catering experience. Previous supervisory role and a culinary training degree is preferred, but not required. Strong English, French and Spanish communications skills are a plus.The ideal candidate must possess superb communication skills along the ability to lead and provide structure in a team environment with a strong work ethic. The Epicerie / OVA Sous Chef ensures that all personnel and systems function efficiently so guests are satisfied, the business achieves budgeted profit levels, and employee morale is maintained in preparation and throughout events. The Epicerie / OVA Sous Chef supervises all the back-of-house staff and works in partnership with the General Managers, Epicerie Executive Chef, Corporate Chefs as well as the Director of Operations. This position is full-time and salary-based. Essential Duties:Store + Event + Catering OperationsMaintain the level of standards established by Daniel BouludManage all aspects of the kitchen and event operationsResponsible for all aspects of food production including but not limited to quality assurance, cost control, employee training, employee relations and all related tasksHave strong English communication skillsMust be able to nurture and maintain a team environmentProvide input for menu designAttends meetings where food issues are discussedEnsure that needed supplies are on handHave efficient computer skills and correctly utilize POS systemsGuest ServiceLead the culinary team at events and during daily retail production Ability to interact with diverse and high-volume customer base in a friendly and efficient mannerMonitor back of house staff appearance and take action as neededRespond to any food complaints and take immediate action in support of guest recoveryProfitability and Cost ControlMaintain budgeted labor costs. Control overtimeMaintain budgeted food costs. Control wasteNegotiate with suppliers for best pricesOversee food production for all stationsAssist chefs with tracking food costs as requestedEmployees Conduct training as needed to ensure customer satisfaction and/or maintain profitabilityAttend periodic meetings to increase communicationAssist with processing hiring information, introducing employee manual, and properly orienting new employeesRecognize the importance of employee morale and help to maintain itAssist in resolving conflicts regarding back of the house staffHandle discipline as neededMaintenanceMonitor periodic maintenance schedule for all equipmentConduct monthly sanitation inspection with Head Chef to maintain Company & Health Department StandardsWork with cooks to maintain kitchen equipmentMonitor appearance of kitchen and storerooms and take corrective action as requiredOther DutiesSpecial projects as directed by Daniel Boulud, Executive Chef and Director of Operations Competencies & Qualifications:Three years of experience in high volume production environment, preferably in a supervisory roleAbility to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approachAbility to work with minimal supervision, accomplish tasks without direct instruction, and problem solve for the best solutionsAbility to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulationsAbility to write reports, business correspondence, and procedure manualsAbility to calculate figures and amounts such as discounts, proportions, percentagesActively practice food safety proceduresAble to train and motivate teamOrganizational skillsEffective time managementAbility to produce a high volume of work in a timely manner, which is accurate, complete, and of high qualityEstablish client relationships and ensuring maximum satisfaction The Dinex Group is an equal opportunity employer. We offer competitive wages, medical/dental benefits, matching 401k plan, paid vacation and room for growth. For more information about The Dinex Group and Chef Daniel Boulud, please visit https://www.danielboulud.com More detail about La Terrace part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/314215-La-Terrace