Sous Chef - The Langham, New York

About Langham Hospitality Group A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

The Langham, New York offers modern luxury on Fifth Avenue and is recognized for its genuine, personalized service in line with the culture and values of Langham Hospitality Group. The hotel boasts spacious guest rooms with views of the Empire State Building, The Gallery event space and fine dining at Ai Fiori. The Sous Chef's primary responsiblity is to assist the Executive Sous Chef in creating and maintaining a positive work environment through coaching and leading staff, while establishing creative and exciting menu products, both appetizing and visually appealing.

Lead efforts to ensure that operational needs of the kitchen, stewarding and Private Kitchen (in-room dining) are taken care of. Maintaining, setting up, producing food and controlling quality and quantity of all food items prepared in the kitchen. Manages, direct, train and monitor performance of line colleagues in the Culinary, Stewarding, and Private Kitchen departments. Maintain organization, cleanliness and sanitation of work areas and equipment.

• Leads the culinary team in achieving key performance indicators for the department.
• Establish the day's priorities and assign production and prep task to staff to execute.
• Review banquet function sheets and makes note of any changes; post function sheets for the next 7 days.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Supply assigned workstation with all needed products and culinary equipment for prompt production.
• Prepares all foods suitable for cooking according to standard cooking recipes to ensure consistency of product to the guest. Visually inspects, selects and uses only cooking food items of the highest quality in the preparation of all menu items.
• Stores all food in refrigerated boxes including covers, labels and dates, using the proper containers and labels to protect against waste and spoilage.
• Maintains and strictly abides by state sanitation/health regulations and hotel requirements.
• Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintains complete knowledge of and comply with all departmental/hotel policies and procedures.
• Communicate additions or changes to the assignments as they arise throughout the shift.
  
  Identify situations, which compromise the department's standards and delegate these tasks.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.
  
  Ensure all comply with standards.
• Establish priority items for the day.
• Transport supplies from the storeroom and stock in designated areas.
• Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
• Prepare all menu items following recipes and yield guides, according to department standards.
• Monitor attendance and performance of assigned staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective colleague.
• Communicate any assistance needed during busy…