Executive Sous Chef - La Terrace

Key Responsibilities

• Store, Event, and Catering Operations
• Uphold the high standards established by Chef Daniel Boulud.
• Oversee all aspects of food quality for both the 3rd floor café and 1st floor store.
• Manage food production, including quality assurance, cost control, employee training, and employee relations.
• Ensure compliance with all food safety standards and regulations, maintaining a safe and sanitary work environment.
• Ensure proficiency in food prep, knife handling, temperature control, and sanitation practices.
• Lead menu design and seasonal offerings for both locations.
• Attend meetings discussing food-related matters and implement recommendations.
• Ensure supplies are available and properly stocked for operations.
• Lead all catered events, both on and off-site.
• Follow all safety policies and ensure proper accident reporting.
• Guest Service
• Enhance guest operational efficiency and maintain positive guest relationships.
• Interact effectively with a diverse, high-volume customer base in a friendly and professional manner.
• Monitor back-of-house staff appearance and take corrective action as needed.
• Address food complaints and take immediate action to ensure guest satisfaction and recovery.
• Profitability and Cost Control
• Negotiate with suppliers to secure the best pricing for goods and services.
• Oversee food production across all stations in both the 1st and 3rd floor operations.
• Achieve assigned labor cost and profitability goals.
• Responsible for adding BOH invoices into Craftable, and monitoring the data being added.
• Employees
• Conduct staff training to ensure high standards of customer satisfaction and profitability.
• Participate in regular meetings to improve communication across the team.
• Aid in the hiring process, onboarding, and employee orientation.
• Foster positive employee morale and address any concerns that arise.
• Resolve conflicts among back-of-house staff and manage discipline when necessary.
• Create job descriptions for non-salaried cooks and BOH employees.
• Oversee scheduling and time-off requests while maintaining cost-consciousness.
• Maintenance
• Monitor the periodic maintenance schedule for kitchen equipment.
• Conduct monthly sanitation inspections to ensure compliance with company and health department standards.
• Work with kitchen staff to maintain and repair equipment.
• Ensure the kitchen and storerooms are properly maintained, taking corrective actions when required.
• Share responsibility for the appearance and cleanliness of all guest areas, alongside the GM.

Other Duties

• Maintain a positive and professional approach in all interactions with supervisors, management, coworkers, members, and the public.
• Work with minimal supervision, managing tasks effectively and solving problems independently.
• Analyze and interpret P&L statements, working with the GM on cost control strategies and identifying opportunities for greater efficiency.
• Calculate figures such as discounts, proportions, and percentages as needed.
• Actively practice food safety procedures (must have NYC food handler’s card).
• Train and motivate the team to perform at their best.
• Build and maintain client relationships to ensure maximum satisfaction.

Qualifications

The Dinex Group LLC is an equal opportunity employer. The Dinex Group LLC does not discriminate in employment with regard to race, color, religion, national origin, citizenship status, ancestry, age, sex, gender (including sexual harassment), sexual orientation, marital status, physical or mental disability, military status or unfavorable discharge from military service or any other characteristic protected by law. 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.