EXECUTIVE SOUS CHEF (CORPORATE DINING) - NEW YORK NY

Job Summary

Key Responsibilities

Qualifications

Benefits

Pay

Schedule

• Coordinates activities of kitchen personnel engaged in preparation of food service
• Ensures that high quality food items are creatively prepared and presented in a cost effective manner
• Assists in all phases of planning, ordering, inventory, and food preparation
• Supports the management of cost controls and control expenditures for the account
• Rolls out new culinary programs in conjunction with the marketing and culinary teams
• Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen
• Performs other duties as assigned

A B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training is required. 3-5 years of relevant culinary experience is preferred.

Excellent interpersonal, customer service, and oral/written communication skills are necessary. Knowledge of food cost and how it pertains to a kitchen, product and quality identification is required. Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet. High volume, complex foodservice operations experience is highly desirable. Institutional and batch cooking experiences are helpful.

Benefits

• Medical
• Dental
• Vision
• Life Insurance/AD
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave

Pay

$85,000 - $95,000 annually

Schedule

Hours vary based on the needs of the client and the location.