Executive Sous Chef

ArloHotelsan independent lifestylehotelis now actively seeking a dynamic Executive Sous Chef.Are you someone whoispassionateaboutpeopledrivenby purpose andcleverin your approach Ifsokeep on reading!! Here atArlowe strive to create a sense of awe that leaves those we touch wantingmore..

The role of the Executive Sous Chef is a vital position to the success of the overall culinary roleis responsible forassistingthe Executive Chef inmaintainingthe standards of cleanliness food qualitylaborand food costs inall ofthe food will also be able to performall ofthe Executive Chefs dutieswhen he/she isnot present.

RESPONSIBILITIES AND AUTHORITIES:

• Always treats guests with courtesy and respect in a variety of situations

• Displays honesty & integrity

• Delivers outstanding service and creates memorable experiences.

• Manages theday to dayoperations of the kitchen.

• Strong written communication

• Provides quality customer service.

• Works in a professional environment

SPECIFIC DUTIES:

• Oversee all production schedules

• Oversee all Back of House overtime

• Maintain food cost of all culinary operations to company standards.

• Maintain labor cost of all culinary operations to company standards.

• Oversee all aspects of scheduling and payroll

• Must continually speak with purveyors to get best price for best ingredients possible

• Oversee all food outlets Restaurant Roof top Banquet (BEO) General Store and Lobby Bar

• Taste all prep for their service and ensure consistent standard are upheld

• Oversee DOH and temperature checklists 3 times daily

• Coordinate with the Kitchen Manager issuesconcernsand thoughts to continually improve the restaurant

• Establish training schedule for new cooks and Sous Chefs.

• Inspire and setpositivetone in the kitchen.

• Write up and coaching forms for their workgroup

• Primary teacher for new hire trainees during their service

• Perform biannual Employees evaluations in their workgroup

• Assist Executive Chef in continual training and mentoring of Sous Chefs

• Confirm all food presented during service is correct

• Overseeing expediting of their service

• Responsible formaintaininga New York City Department of Health A Level Facility.

• Oversees all product ordering

• Responsible formaintaininganup to dateFood handlers permit

• Recruit and Interview new cooks and make recommendations to Executive Chef.

• Lead the Sous Chefs to create new menu items to present to Executive Chef.

• Perform Weekly Inventory andsubmittoAccounting

• Responsible formaintaininganup to dateFood Handlers Permit.

• Upholds all People Services best practicesas it pertains to coaching counseling disciplinary hiring and terminations.

• Follows and ensures complianceofall Commune policies and standard operating procedures as outlined in the Employee Handbook.

• Acts as anambassadorto Commune Culture.

REQUIREMENTS:

• Must have 10 years cooking/management experience in ahigh volumerestaurant or hotel kitchen

• Must have 5 years of Executive Sous Chef or comparable management experience in NYC restaurant or hotel

• Must be proficient in the English language (both speaking and writing)

• No smoking while inwork station.

• Must be able to lift 50lbs

• 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 be proficient in Microsoft word and excel

• Must have extensive knowledge of the NYC Department of Healths codes and regulations

CERTIFICATIONS:

• FLManagerFood Handlercertificate