Sous Chef

Key Responsibilities

• Support the Head Chef in food quality and consistency
• Taking part in menu development and tastings
• Efficiency of services/kitchen
• Product and service standards
• Health & Safety
• Maintenance of kitchen equipment
• Set an example to staff when running the pass or working on a section
• Give support to senior staff within the team
• FOH/BOH

Financial Performance

• Be aware of GP targets
• Ensure stock levels are appropriate and ordering is optimized

To Be Considered For The Role

• Extensive experience running some of the best kitchens in New York
• Experience launching and opening restaurants in New York and the US
• Comfortable and experienced with high volume businesses in terms of both covers and revenue
• Top management and interpersonal skills
• Excellent leadership skills with ability to teach, coach and train all FOH and BOH employees