Executive Sous Chef at Sycamore

High salary

SOUS CHEF

Rubyscafe New York, NY

Description Sous Chef Location: Little Ruby's, Brooklyn, NY - New Restaurant Opening! Salary: $70,000 - $75,000 About Us Little Ruby's is thrilled to...

Work Life Balance

Sous Chef

Abigail Kirsch New York, NY

Job Summary: To oversee kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen staff in order to prepare, cook and present food according to standard recipes. Compensation: Salary $70k to $75k Annually Essential Duties and Responsibilities Hire, train, supervise, discipline, schedule and participate in all activities of culinary team alongside Executive Sous and Executive Chef including counseling, discipline, training and direction. Manage kitchen staff in the proper preparation, cooking and garnishment of various menu items. Assist in the development and enforcement of policies to control food cost and quality. Ensure proper receiving, storage (including temperature-setting) and rotation of food products to comply with Health Department regulations. Assist Executive Chef and Executive Sous Chef with menu planning and tasting activities. Manage and work in all kitchen production stations as needed and directed. Run all culinary event execution and lead front service teams to include leading and controlling serve out lines. Maintain area in a clean condition at all times. Travel, as necessary, to different properties/venues. Assist coworkers with completion of assignments when needed. Perform all assigned side work and general cleaning tasks. Keep work area clean and well organized. Attend and participate in all scheduled meetings and training sessions. Perform all reasonable requests by the management team. Required Qualifications, Skills, Abilities Any combination of education, training or experience that provides the required knowledge, skills and abilities. Graduation from a culinary school or formal apprenticeship program recommended. Three to five years of culinary experience preferably as a Chef in a similar size operation with supervisory experience essential. Prior catering cooking experience required. Ability to obtain any government required licenses or certificates. Thorough knowledge of hot and cold food preparation. Great working knowledge of accepted sanitation standards and health codes. Extensive skill in usage of slicers, mixers, grinders, food processors, etc. Able to work flexible schedule in order to accommodate business levels. Great working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods. Great knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Must be able to work under pressure and meet deadlines while maintaining a positive attitude and providing exemplary customer service. Ability to read and write the English language in order to read recipes and communicate with internal and external guests. Ability to work independently or in a team setting. Ability to communicate effectively with Team Members, management, clients and vendors if necessary. Ability to obtain Food Service Sanitation certificates. Physical Requirements Ability to safely and successfully perform the essential job functions, including meeting productivity standards. Ability to maintain regular, punctual attendance. Ability to perform duties in confined spaces and within extreme temperature ranges. Must be able to lift, carry, push and pull up to 50 lbs. Must be able to talk, listen and speak clearly; ability to stand, bend, and stoop on a consistent basis. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc. Other Responsibilities Always practice our Piers of Success and live our company Core Values. Maintain professional appearance and behavior when in contact with guests and team members. Arrive to work in a perfect uniform and excellent hygiene. Know and follow all Pier Sixty emergency, safety and health procedures. Follow policies and procedures in training manuals and Team Member handbook. Follow the sign-in and out procedure for keys as necessary. Follow proper timekeeping policies and procedures. #J-18808-Ljbffr

Work Life Balance

Sous Chef

Rival New York, NY

Riverdale Country School is a Pre-K through grade 12 independent school in New York City committed to empowering lifelong learners by developing minds, building character, and creating community in order to change our world for the good. Riverdale seeks to reflect that belonging is the foundational core of community building in how we work collaboratively and support the school’s mission and empowers all community members to thrive in mind, character, and community. Riverdale enrolls about 1,300 students who collectively reside in 117 different zip codes. We seek to employ people who engage in all aspects of work with a student-centered approach, an open mind, passion, and a willingness to support the greater community. This is a full-time, exempt position that directly supervises Culinary team members. You will report to the Assistant Culinary Director and Culinary Director at your campus. The Sous Chef is responsible for supervising the execution of the preparation and cooking of all food items for daily foodservice and special events. The ideal candidate will help facilitate and cultivate the spirit of farm to table food. You will help contribute to the structure and organization of our current culinary program. We are looking for someone with the ability to think strategically, communicate effectively and interact professionally with a diverse group of students, parents, peers, managers, and vendors. Principal Qualifications: Minimum of five years large volume cooking experience along with two years experience managing a team in a food service environment. Excellent written and oral communication skills. Ability to work in a team environment and demonstrate excellent customer service. Must have the ability to lead and support the kitchen staff. Must be able to understand verbal and written instructions. Holds a valid NYC DOH Food Protection Certificate. Must be knowledgeable and able to manage and comply with Health Department and other governmental agency regulations. Must have extensive knowledge of food preparation and production for volume restaurant and banquet facility. Individual is responsible for achieving on-site certifications provided by employer. Required Skill Sets: Knowledge of various cuisines and cultural foods with emphasis on sustainable sourcing. Following and supporting standards set in place for the kitchen and ensure the team is able to follow. Attend training sessions, on-site and off-site. Responsible for overseeing preparation and execution of daily menus, ensuring production of desired quality and necessary quantity of food. Create daily individual work plans for team members for each shift. Work with team to ensure menu items are displayed in a proper manner. Work with serving staff to ensure staff members provide excellent level of customer service at all times. Provide additional training and mentorship as needed by the culinary team. Communicate with the management team to maintain the level of food quality that is expected. Liaison between culinary team and management. Communicate any issues to the team which could affect the service before each meal period; menu changes, allergens, ingredients changes, etc. Knowledge of food product, identification, and acceptable level of food quality. Must know methods of food preparation, cooking times, and portion sizes to ensure food is prepared in a prescribed manner. Evaluate food quality and preparedness by tasting everything. Ensure food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards. Sets up/Breaks down kitchen. Maintains a clean, safe and sanitary work station, equipment, and utensils. Maintain production records (food usage, overages, shortages, customer counts, etc.) Maintain established logs (food temperatures, cooling temperatures, cooler & freezer temperatures, etc.) Communicate with management regarding food product that needs to be ordered for upcoming production. Report safety hazards discovered in the location to management immediately. Completion of additional tasks requested by a management team. Responsible for receiving deliveries and proper storage of all items. Assist the Director of Food Services and Assistant Director of Food Services in any area as needed. Requirements: Degree in Culinary Arts, Hospitality Management or equivalent experience preferred. A minimum of 2-4 years progressive culinary management experience. Strong leadership and coaching skills and the ability to train others. NYC Food Handlers certification, ServSafe certification and Allertrain certification. Work Environment: The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Ability to lift, move and/or transport up to 40 pounds is required. Work Hours: (some days may vary) Monday-Friday 6:00am-2:30pm some evenings & weekends required. Salary or Hourly rate: $65,000 - $75,000 a year To apply for this position, please click on the red “Apply for this Job” button. Please submit a resume and cover letter. If there are pronouns we should use in potential future communications, we invite you to share that information with us. For information about this position and all open positions, please visit the Careers page of Riverdale’s website . Benefits of Full Time Work at Riverdale Country School: Transportation: Shuttle service is available to/from the 242nd St / Broadway subway station. Limited stops are also available near transit hubs in Manhattan including the Metro North Harlem Station and subway lines – 1, 2, 3, 4, 5, 6, N, Q, R, A, B, C, and D. If there is need in the community, we can also run a shuttle from the Henry Hudson Parkway / 246th St bus stop which connects to the #7, #10, and Express Buses to/from Manhattan. Professional Development: A generous professional-development budget provides for conferences, skills training, and onsite training in areas such as mindfulness, coaching, and diversity, equity, inclusion, and belonging. Grants and Stipends: All employees are eligible for Frankel Fellow grants, known as “passion grants,” which pay for enrichment activities. More than 120 grants have been made to faculty and staff since the program started in 2014. Stipends are available for coaching, affinity group facilitation, advising clubs with significant out-of-school time, and chaperoning trips (including global trips!). Sabbatical: Full time teaching faculty are eligible for a sabbatical after 10 years of employment. Health Benefits: Riverdale offers and subsidizes health, dental, and vision insurance. In addition, the school offers a flexible spending account through which employees can use pre-tax dollars to pay for health-related expenses. Retirement: Employees are eligible to join our Defined Contribution retirement plan through TIAA. The school contributes 7% of an employee's annual salary to their retirement account. Vacation: Riverdale Country School has a generous time-off policy for staff in addition to vacations afforded by the school calendar. #J-18808-Ljbffr

Dynamic Environment

Sous Chef

DO & CO New York, NY

We have an incredible opportunity for a passionate Sous Chef to join our growing New York Team! Who We Are: We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, DO & CO offers gourmet entertainment all over the world. We operate in 32 locations, 12 countries and 3 continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly, sometimes beyond our own expectations. Responsibilities: Oversee daily kitchen operations, ensuring all tasks are completed accurately and on time. Lead and manage a team of helpers, junior supervisors, and supervisors, fostering a productive and collaborative work environment. Train new team members, monitor their performance, and provide ongoing support to help them meet their goals. Execute food service standards with a focus on quality, technique, portioning, presentation, and cost control. Contribute to catering growth and innovation by enhancing cost efficiency, quality, presentation, and creativity. Ensure the freshness of ingredients, participate in food tastings, and standardize production recipes to maintain consistent quality. Verify product availability, report shortages or discrepancies to the Executive Chef, and ensure all documentation is accurate and up-to-date. Ensure production processes, quality standards, and deadlines are consistently met, maintaining the highest quality levels. Assist the Executive Chef with catering proposals, cost control, reporting, and scheduling. Align kitchen staff availability with business needs, coordinating schedules as required. Ensure compliance with company guidelines, including HACC, OSHA, FDA regulations, and PPE protocols. Enforce safety and maintenance standards, ensuring the team adheres to food storage, handling, preparation protocols, and overall cleanliness. Perform additional duties and responsibilities as assigned by management, upholding DO & CO standards. Qualifications: Minimum of 3 years of culinary experience in a high-volume and full-service kitchen. Demonstrates outstanding organizational skills and a knack for prioritizing tasks effectively. Capable of seamlessly managing multiple responsibilities in a fast-paced environment, dealing with a substantial workload, and sustaining periods of extended standing as required. Proficient culinary knowledge of terms, procedures, and practices. Adopts a hands-on approach and exhibits the ability to respond promptly with a sense of urgency. Displays flexibility in scheduling, accommodating different shifts (different shifts –days, nights, weekends, holidays). HACC, OSHA, FDA regulations, AND food safety standards knowledge is required. Excellent in computer operations, including Microsoft Word, Excel, Outlook, and other relevant applications. Excellent written and verbal communication skills, and ability to interact and work well within a diverse group with experience/exposure to leadership roles. Possesses at least a high school diploma, GED, or equivalent qualification, a Bachelor's degree is preferred. What We Offer: Estimated salary range: $70,000 - $80,000 annually. Daily Complimentary Meals (Breakfast, Lunch and Dinner). An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality. Genuine career development opportunities, both nationally and internationally. The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry. Diversity & Inclusion Statement: We want everyone to feel welcome, respected and we are committed to providing the best space, experience, and workplace for our teams - no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status and all the other fascinating characteristics that make us different and makes you. That is what makes our team so special. #J-18808-Ljbffr

Best Match

Sous Chef

Jos Andrs Group New York, NY

SOUS CHEF - The Bazaar for Jose Andres Group, The Ritz-Carlton New York, NoMad Salary Range: $70K - $85K Company Overview: Jos Andrs Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG'ers know they all play a critical role in the overall success of our brands. Position Summary: Chef Jos Andrs and Jose Andrs Group Team have partnered with The Ritz Carlton NYC Nomad to provide dynamic food and beverage options in this incredible new property. We are looking for the city's most talented hospitality leaders to help us as we continue our mission to Change the World Through the Power of Food! The Sous Chef will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Culinary Leadership Work with the Head Chef to execute & maintain menus to brand standards. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP's and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. Performance and Talent Development Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees. Ambassador of JAG Culture: Seek out opportunities to communicate JAG's vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always 'making it happen', without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to Head Chef immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct or attend team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Skills & Knowledge Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees' performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions This position will spend 100% of the time standing or walking. Must be able to stand and exert well-paced mobility for up to 8 hours in length. JOS ANDRS GROUP restaurants span across the world including Miami, Orlando, Las Vegas, NYC, Chicago, LA, Dubai, Bahamas and of course our original home, Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept and showcase Jos's passion for telling the stories of a culture through food. Jos Andrs Group is an equal opportunity employer.

Sous Chef

Electric Shuffle New York, NY

We are Electric Shuffle! The award-winning global social entertainment concept that has taken a lightning rod to shuffleboard. We've paired our patented gameplay with delicious food and craft cocktails, a beautiful venue design, and an incredible high-energy atmosphere to deliver an unforgettable experience. WHAT IS THE ROLE? As a Sous Chef, you will be responsible for ensuring we are delivering amazing food to our guests and running a best-in-class kitchen with a rockstar team. This role offers the opportunity to become part of an exciting brand in the social entertainment space with tremendous growth opportunities. Our ideal candidate is a people-first leader who cares about delivering an amazing experience for both our guests and team. We are looking for someone who has a breadth of experience in the heart of the house. We want a systems focused leader who is looking to join an amazing brand and fast-growing company, challenge the status quo, and create unforgettable happiness for our guests. WHAT WILL YOU BE DOING? This role will have five (5) main areas of responsibilities: 1. Be a Coach and Teammate: We are only as good as the team around us. As a leader of the venue, you will be responsible for building and developing your kitchen team to be the best versions of themselves. 2. Deliver Amazing Food to our Guests: Our menu is foundational to our guests' experience. As the Sous, you will be 2nd in command in ensuring every plate reaches our guests on-time and tastes amazing 3. Embrace the Heart-of-the-House: A good kitchen truly leads to success across the rest of the venue. As a leader in the heart-of-the-house, you are in charge of running a high-performing kitchen that executes to its highest potential 4. Manage Kitchen Performance: Venue performance is critical to long-term success. This goes beyond just financial success. For us, success means holistic achievement across every aspect of our business (e.g., team health, guest experience, brand value, financials). You will have responsibility for effectively managing kitchen performance and achieving defined goals each month. 5. Create and Maintain a Safe and Clean Workplace: Safety of our teammates, guests, and product is of the utmost importance to being a great workplace and successful business. You will be responsible for embodying and ensuring these standards on a daily basis in the kitchen WHAT WE'RE LOOKING FOR? A proven leader with experience opening, operating, and overseeing kitchens Demonstrated track record of driving business goals, delivering a positive guest and team experience, and creating a strong culture Understanding of the necessary components of running a successful kitchen operation (e.g., food & beverage, labor, compliance, risk and safety, training, etc.) An operator who is innovative, detailed-oriented, effective at prioritization, and most of all excited to take on an entrepreneurial role with a fast-growing company Ability to understand data, financials, and analytics to develop key performance insights and opportunity areas 1+ years of leadership level experience within a hospitality company Front of House experience is a plus, but not essential Learning and Development experience is a plus, but not essential OUR VALUES At the heart of everything we do lies our values, we are looking for people who want to be part of a team that lives by these every day: Passionate: We are not like other workplaces - there is no need to hold back here. We are a full throttle, high energy, total commitment bunch, and we throw everything we have got into giving our guests the best time possible. Together: We are a family. We work with each other and we support each other; we win together, and we lose together. That means honesty, commitment, and responsibility, from all of us. Innovative: We are one step ahead because we are always looking to invent and improve. We are bold, creative, pioneering and fearless. Got an idea? Share it! Warm: We are all about people. A fundamental part of our guests having fun is us being welcoming, hospitable and attentive. We hold the key to their experience! OUR PROMISE TO YOU When you join Electric Shuffle, you're joining our Family. If you join us, we'll always make sure you know how much we value your contribution and hard work. You'll be paid competitively, with rewards offered throughout the year and you'll be respected and treated fairly by everyone you work with. As we grow, we want you to grow too; we'll invest in your training and developing to make sure you're interested, challenged and always excited throughout your career with us. At Electric Shuffle, we believe in creating equal opportunities for everyone. We do not discriminate in any way, shape or form. We make all of our people decisions without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics, or any other category protected under applicable law.

Sous Chef

Momofuku New York, NY

With support of senior culinary management, monitor and ensure that standard kitchen operating procedures are met Supervise all culinary team members, assisting management in the training, mentoring, and disciplining of staff Oversee service, monitor Sous Chef, Executive Chef, Chef, Monitoring, Management, Support

Sous Chef

HYATT Hotels New York, NY

It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect Sous Chef, Executive Chef, Chef, Leadership, Customer Service, Hospitality, Restaurant

Sous Chef

Princess Cruise Lines New York, NY

Sous Chef Department: Galley Employment Type: Fixed Term Contract Location: Global Reporting To: Executive Chef Description By applying to this position, your application will be submitted to Princess Cruises' internal Talent Acquisition team and will be reviewed by a professional recruiter who will contact you soon if your qualifications meet our requirements for this position. As the world's leading cruise line, our guests have high expectations of us, and we have high expectations of our team members. We appreciate your patience as we carefully review each candidate. Set a course for adventure with Princess Cruises! The employer of choice in the cruise industry, our fleet of Love Boats offer exceptional facilities and extensive professional development and recreational programs for our valued teammates who hail from more than 60 countries around the globe. An iconic brand beloved by millions, we love people who love what they do and work together to help our guests create a lifetime of wonderful memories while providing friendly, attentive and authentic service like only Princess can. As a member of the Princess Family, you'll enjoy a truly adventurous career with excellent incentives, unlimited opportunities for growth, and ports of call that will leave you breathless. Key Responsibilities The role involves supervising product delivery in the assigned Galley section, ensuring consistency by adherence to recipes, adequate production quantities, correct execution methods, and picture presentation. Sous Chefs control mise-en-place during preparation and frequent tastings, driving consistency through recipe accuracy, production quantities, and presentation. They successfully supervise production schedules and Galley manning, coordinating with the other Sous Chefs and department heads. They contribute to food and beverage improvement strategies as directed by the Executive Chef or Food and Beverage Director. Sous Chefs supervise Galley staff during operational activities, monitoring compliance with production and storage requirements. They conduct daily briefings with staff and ensure Chefs De Partie conduct station briefings. Sous Chefs observe crewmembers' performance and provide prompt correction, improvement, or reinforcement. They also control production levels based on guest demand and inform the Executive Chef of changes or discrepancies. Skills, Knowledge & Expertise Formal qualification in the Culinary Arts from a recognized culinary training institution. Minimum of six years' experience in a high volume hotel or food service environment, preferably with cruise ship experience, including at least two years as Sous Chef or higher. Ability to adjust production methods/production as necessary to maximize cost effectiveness. Ability to train a multicultural staff and monitor their performance. Ability to manage a large culinary Teams. Proficient in MS Office and job-related computer software. Fluency in English, both written and spoken. Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests. Motivation to excel in all aspects of job duties and responsibilities. Personable communicator with outstanding social skills and a warm, friendly, and caring personality. Ability to continuously surprise and delight guests throughout their cruise experience. Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment. Benefits Princess Cruises offers many benefits. This position is afforded comfortable, single cabin accommodations, meals, exceptional amenities, and extensive learning and recreational programs available to all of our teammates. Regardless of the rank or role, we are all one Princess team. Princess Cruises is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status.

Quick Apply

Sous Chef

MSG Entertainment Holdings, LLC New York, NY

Madison Square Garden Entertainment Corp. (MSG Entertainment) is a leader in live entertainment, delivering unforgettable experiences while forging deep connections with diverse and passionate audiences. The Company's portfolio includes a collection of world-renowned venues - New York's Madison Square Garden, The Theater at Madison Square Garden, Radio City Music Hall, and Beacon Theatre; and The Chicago Theatre - that showcase a broad array of sporting events, concerts, family shows, and special events for millions of guests annually. In addition, the Company features the original production, the Christmas Spectacular Starring the Radio City Rockettes, which has been a holiday tradition for 90 years. More information is available at www.msgentertainment.com. Who are we hiring? Madison Square Garden is searching for a creative and motivated Sous Chef to join our talented culinary staff. In this position, you will act as the Chef of an area or department. You will be following and enforcing our Executive Chef's requirements and guidelines. Our ideal candidate is a creative professional proficient in food quality, menu development and execution, leading and organizing a kitchen team. Your duties will include recruiting new employees, responding to guest issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, processes, and ordering. What will you do? Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Sets excellent customer service and work examples Monitor and record inventory, and if necessary, order new supplies. Provide support and leadership to kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Manage the kitchen team and staffing levels. Attend in-house event related meetings and relays immediate changes with other departments. Place food and supply orders as needed for events. What do you need to succeed? Bachelor's degree in Culinary Science or relevant field. A minimum of 2 years' experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. NYC DOH Certificate required Good understanding of MS Office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Excellent organizational, communication, and interpersonal skills. Must be adaptable and flexible to any possible schedule changes and or kitchen needs. Experience in the catering world. The ability to perform physical requirements of the position (lift-up to 50 lbs.). The willingness to roll up your sleeves and pitch in whenever necessary. Familiarity of working within a union environment a plus. Special Requirements Frequent lifting and carrying of up to 30 pounds Occasional kneeling, pushing, pulling, and lifting required Constant standing and walking throughout shift Must be able to work a flexible schedule inclusive of am shifts, pm shifts, weekends, and holidays required. #LI- Onsite Pay Range $83,000-$130,000 USD At MSG, we recognize the importance of upskilling employees' talents and strengths so they can drive their careers forward. We are proud to offer a robust set of tools and resources to help employees understand their interests and purpose, harness their talents and obtain the skills they need to reach the next step in their careers. Growth and longevity for our employees are top priorities here. We value diversity and are looking for extraordinary employees of all backgrounds! MSG is an Equal Opportunity Employer and provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, gender identity or expression, sexual and reproductive health choices, national origin, citizenship, age, genetic information, disability, or veteran status. In addition to federal law mandates, MSG complies with all applicable state and local laws governing nondiscrimination in all locations and will consider requests for reasonable accommodations as required.

Columbus, OH

Posted 4 days ago

Food

57000USD - 60000USD per year

Job Description

Job Description Job Description Executive Sous Chef

Goal: The Executive Sous Chef's role is to oversee and maintain the overall operations of the Sycamores kitchen, ensuring adherence to company standards and excellence in culinary execution. This position is primarily responsible for managing food costs, kitchen staffing, cleanliness, health and sanitation, safety, ticket times, and the kitchen training program, all while aligning with both company expectations and store-specific goals. By evaluating kitchen performance and implementing strategic improvements, the Executive Sous Chef ensures the consistent delivery of high-quality food to guests in a timely manner. Responsibilities:

Ensure food quality, consistency, presentation, and ticket times are the top priorities for each shift

Build relationships with your staff, be flexible with their scheduling needs, create a welcoming and enjoyable workplace, and provide praise performance feedback and developmental plans through timely evaluations to keep employee turnover to a minimum

Communicate and execute successful menu rollouts, menu changes, and product changes

Manage the kitchen department's finished product quality and average ticket times, evaluate our areas of opportunity and collaborate with store managers and culinary team to make necessary process improvements

Collaborate with and oversee the Sous Chef (where applicable), provide regular guidance and directives, and scheduling weekly check-ins

Responsible for health and safety compliance with the state of Ohio, including ongoing training with team members, addressing issues at hand, maintaining temp logs, and correct food storage hierarchy

Develop a team to ensure trucks are put away properly, including rotation and organization. Ensure that all items on invoices are accounted for, and if not, follow process for rejecting, requesting credit, etc.

Communicate on an ongoing basis with your GM and maintenance team to flag high priority needs and follow through until the task is completed

Evaluate the quality of kitchen tools, smallware, China, etc. and replace missing items or items in disrepair, report necessary equipment needs to GM

Maintain a high standard for cleanliness. Insist on completion of weekly and daily cleaning, identify and assign larger tasks, create checklists, and follow through

Conduct weekly inventory of ten count, as well as monthly inventory of food and kitchen supplies

Qualifications:

A minimum of 3 years of supervisory or management experience in a culinary or kitchen setting

Knowledge of or certification in safe food handling procedures

Proven experience leading diverse teams, with bilingual skills considered a plus

Experience training and mentoring new staff

Strong judgment which can be used to set and achieve goals

A positive and upbeat personality, capable of inspiring others

Basic business math skills and computer literacy to complete end-of-day paperwork and number reporting

Work Environment:

This position is a full-time, 45-hour, exempt salaried position

This position reports directly to the General Manager

This position is 100% in-person

Sycamore Dining, LLC and Good Food Restaurants is an equal opportunity employer. We offer a welcoming and inclusive environment in service of one another, our employees, the diverse customers we aim to serve, and the communities we call home. We do all of this with kindness, empathy and respect for each other.