Sous Chef

Specific Duties

• Must be able to work every station on the line and adhere to the same standards as the line cooks
• In charge of Department of Health and temperature check lists three times daily
• Overseeing and driving their work groups production and/or service
• Interviewing candidates for their work group along with Executive Sous Chef
• Evaluating while working with kitchen trails
• Training of their work group
• Verify all employees are properly adhering to timekeeping standards
• Organize all prop lists for their work group
• Maintenance of an Inventory type
• Monitor and correct schedule if overtime is approaching for their work group
• Assists with execution of banquets/events during their service; pastry assistance as needed
• Review any equipment issues and record in maintenance log
• Expedite their work groups service
• Work with the Executive Sous Chef to create new menu items to present to the Executive Chef
• Monitoring and updating all Department of Health and temperature logs
• Complete daily walk through to verify all health department best practices are being followed and all items are to temp.
• Complete daily line checks prior to service to verify all recipes are to standard and all stations are properly stocked with their work group
• Responsible for maintaining an up-to-date Food handlers permit
• Uphold all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations
• Follow and ensures compliance of all Commune policies and standard operating procedures as outlined in the Employee Handbook
• Act as an ambassador to Commune Culture

Requirements

• Must have 10 years + cooking experience in a high volume restaurant or hotel kitchen
• Must have 2 years of management experience
• Must be proficient in the English language (both speaking and writing)
• Must be able to lift 50 lbs
• Must be able to stay on your feet for 8 hours plus
• Knowledge:
• Must have great knife skills in all butchery and knife cuts of any kind
• Must have extensive knowledge in all aspects of a professional kitchen
• Must have extensive knowledge of the NYC Department of Health’s codes and regulations
• Certifications:
• NYC serv safe certificate

Salary Range

$70,000 - $75,000/Annually