Executive Sous Chef

About the role

Mandarin Oriental New York is seeking an Executive Sous Chef to lead the culinary operations of the hotel. The ideal candidate will have a minimum of 5 years in the luxury hotel culinary industry, with 3 years of management experience. They must possess excellent written and verbal communication skills in English, and have a strong understanding of food inventory, ordering, and cost control measures.

Responsibilities

• Work with the Executive Chef to plan and implement menus
• Ensure food standards and presentation are maintained during large events and functions
• Organize food production in a cost-effective and hygienic manner
• Generate weekly schedules for all culinary staff, assist in recruitment, training, and discipline
• Strive to improve operating procedures and reduce costs without compromising service or product quality
• Aid the Purchasing Department with food item purchases and kitchen equipment
• Review payroll, forecasts, and budgets to ensure compliance with company policies

Requirements

• Minimum of 5 years in luxury hotel culinary business
• Minimum of 3 years of management experience in luxury culinary operations
• Good written and verbal command of English
• Previous experience in a unionized environment with a strong understanding of IWA and local labor laws
• Extensive knowledge of kitchen equipment and working knowledge of mathematics for recipes, ordering, and financial research
• Strong understanding of food inventory, ordering, and cost control measures
• Working knowledge of computers and basic software
• Ability to work under high stress conditions, handle multiple tasks, and maintain a high level of patience

Qualifications

• Physical requirements: Stand/walk 8-12 hours a day, sit 8-12 hours a day, occasionally lift/carry up to 50 pounds, bend, squat, kneel, climb, reach above shoulders, perform repetitive hand motions
• Physical abilities: Ability to stand and work in confined spaces for long periods, use all kitchen equipment, lift, bend, stoop, walk, push, and pull heavy equipment for long periods, perform duties in extreme temperature ranges

Skills

• Strong leadership and management skills
• Excellent organizational and multitasking abilities
• Proven ability to manage food costs and improve efficiency
• Experience with kitchen equipment and food safety protocols

Benefits

• $115,000 to $128,000 yearly salary
• Competitive benefits package including health, dental, and vision insurance, 401(k) plan, and more

Pay

$115,000 to $128,000 yearly

Schedule

Not specified