Executive Sous Chef De Cuisine

Full Time New York, NY, US

Salary Range: $95,000.00 To $ Annually

The Sous Chef is responsible to assist in managing kitchen operations, ensuring the highest quality of food preparation, and maintaining a positive work environment. This role requires strong leadership skills, creativity, and

• Collaborate with the Chef and Executive Chef to update menu items, ensuring the standards on operation.
• Oversee food preparation and cooking processes to ensure consistency and quality.
• Evaluate food products to ensure consistent quality standards
• Train, mentor, and supervise line cooks and kitchen staff, ensuring adherence to health and safety regulations.
• Oversee and assist the kitchen staff in all aspects of food production
• Assist in inventory management, including ordering and maintaining stock levels, minimizing waste, and ensuring freshness of ingredients.
• Ensure all dishes are prepared to the highest standards, including taste, presentation, and portion control.
• Help manage kitchen operations, oversee daily tasks, and maintaining a clean and organized workspace.
• Work closely with the front-of-house team to ensure smooth service and effective communication during busy periods.
• Ensure compliance with all health and safety regulations, including food safety protocols.
• Performs other job-related duties as assigned.
• Assist in overall cost control of culinary operations

• Check the arrival time and presence of the employee daily and notify the Chef.
• Daily check whether the equipment is working and communicate it to the Chef.
• Check daily with the pre-cook team about the DIA to do list and mise in place.
• Check and report in case of problems in the receiving area and communicate with the Chef.
• Check the FIFO kitchen's walking cooler every day.
• Check the execution daily with the Chef.
• Make the soup of the day based on the chef de cuisine's instructions.
• Work with PR chef de cuisine for reception, checking order and delivery based on reservations and restaurant movement. (Saturday different day)
• It is important to stay in the kitchen during working hours, following all the mise in place processes.
• Daily, twice a day, line-up with line cook based on changes and new information. (information must be synthetic, professional and quick).
• Service must be intended not only to stand around preparing dishes but also to join the line unnecessarily, in case of a lack of employees, the employee will become sick.
• Check family meal daily and notify chef osteria in case of problems.
• Place orders for Fruit and vegetable and dairy by conferring with all the restaurant's chefs based on needs and business.
• Check that the chambers are organized and clean.
• Check all refrigerators in the kitchen with the chef daily.

• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the organization. In addition, attendance at all scheduled training sessions and meetings is required.
• Upon employment, all employees are required to fully comply with Company rules and regulations for the safe and effective operation of the facilities. Employees who violate rules and regulations will be subject to disciplinary action, up to and including termination of employment.

• To maintain a good and effective industrial relations climate with Company management and show a willingness to support any necessary change in the…