Sous Chef
Sous Chef (Back of House Supervisor)
Responsibilities
Reporting directly to the Kitchen Manager
Quickly and efficiently preparing food orders with pride
Follow established recipes and presentation standards
Maintain clean and sanitary kitchen areas to promote a safe and enjoyable member experience
Assisting with periodic catering events throughout the club and event spaces
Assist with daily food prep work
Assist in ordering all products based on par systems and inventory management.
Oversee all ordering and inventory to ensure low food costs
Assist in the management of BOH staff including recruiting, hiring, scheduling, reviewing and terminating
Manage staff schedules and ensure cuts are being made whenever possible
Oversee quality control of all food production and execution
Create new menu items upon guest requests and seasonally. Record the recipes of these menu items for consistent replication
Continually work through R&D process with the Kitchen Manager to further dishes on the menu
Address all kitchen-related problems and incidences in a timely and effective manner
Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
Qualifications
- 2-3 years of experience in a Sous Chef role
- Patient and empathetic toward others
- Practices high standards of cleanliness
- Strong leadership skills
- Highly organized
- Efficient at multi-tasking
- Experience in mass-volume production
- Physical Requirements: Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
Safely and effectively use all necessary tools, equipment, & cleaning chemicals
Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces
Benefits
Compensation: $25–$30 per hour, depending on experience.
https://careers.midtown.com/about-us/benefits/
MIDTOWN is an Equal Opportunity Employer.