Holywater is seeking a Sous Chef with upscale, high-volume restaurant experience to join the Crew! An unparalleled opportunity to work closely with nationally-acclaimed culinary director, Kerry Heffernan, and execute a sustainable, award-winning menu. The ideal candidate is skilled in prep, production, plating and labor management. This is a hands on management role.

VENUE

Holywater
Holywater is an upscale cocktail bar in Tribeca from the team behind Grand Banks (and a handful of other nautically inspired ventures). The maritime-themed, underground space consists of three intimate rooms - a cocktail bar, a lounge, and a dining room - filled with artifacts collected over the years. The menu is concise, and everything on it is what you want. It leans on classic and forgotten cocktails, wines you can feel good about, easy-drinking beers, oysters and fruits de mer, an exceptional bistro burger, and gumbo on Monday nights. It's the bar you've always wanted to go to.

COMPANY

Crew
Crew is an innovative hospitality group that creates and operates experience focused restaurants and nautical ventures in New York and beyond.
With a focus on stunning locations, committed employees, engaged leadership, and appealing food and beverage offerings, Crew has created an outstanding work environment with leading industry pay and great opportunities for advancement.
Crew is built on a simple premise: creating experiences that we love and sharing them with the world. Whether it's sipping cocktails on a historic schooner overlooking New York Harbor or enjoying sustainable oysters in a cozy New Orleans hideaway, we focus on making the places we wish existed.
Crew's award-winning restaurants include Grand Banks (Tribeca), Holywater (Tribeca), Pilot (Brooklyn Heights), High Tide (Dumbo), Drift In (West Village), Island Oyster, (Governors Island), and Seaworthy (New Orleans). And there are more on the way.
Crew's flagship restaurant, Grand Banks, was named "The Absolute Best Waterfront Restaurant in New York" by New York Magazine, one of the "Best Waterfront Restaurants in the World" by CNN Travel, "Best Outdoor Dining in New York City" by The Village Voice, "Best Oyster Bar in New York City" by The New York Observer, and one of the "Three Best Bars in New York" by Conde Nast Traveler.
Seaworthy topped Eater's monthly Heatmap of New Orleans Restaurants for six months post opening, and was named "Seafood Restaurant of the Year" by New Orleans Magazine, and one of New Orleans "Five Best New Restaurants" by the Times Picayune.
Vogue has named Grand Banks, Island Oyster, and Pilot the top three places to drink outside in New York City; AM New York named Pilot the Best Boat Bar in New York City; and Island Oyster was nominated for a James Beard Foundation Award for Restaurant Design.
Holywater, Crew's most recent venture, spent it's first six months on Eaters list of NYC's Hottest New Cocktail bars and it's launch was celebrated by The New York Times, Town & Country, Elle Decor, and more. https://crewny.com/

DETAILS

Job Overview

Position Summary
The Sous Chef helps create, formulate, and develop systems for the preparation and production of the menu while managing BOH staff, and ensuring proper execution of dishes and maintaining a positive financial budget.
Key Responsibilities: Leading and cooking on the line, assisting in planning and pricing menu items, cost analysis, inventory management, labor management and record keeping. Work closely with the Executive Chef, Chef de Cuisine, and Front of House management to accomplish shared goals of excellence in all aspects of operations.

Essential Duties & Responsibilities

Essential Duties and Responsibilities

• Accountable for providing comprehensive leadership, and management to all kitchen staff and operations, ensuring professionalism and adherence to Crew policies, procedures, and standards taking ownership of decisions and their outcomes that affect staff, costs, and service quality.
• Maintain a professional zero-tolerance stance towards policy and compliance adherence, while fostering high morale and motivation within the team
• Responsible for hiring, properly onboarding, and of all kitchen personnel, including subordinate sous chefs and hourly kitchen staff in line with staffing requirements and staffing pars
• Complete daily reports and checklists as required
• Conducting comprehensive training sessions for both managerial and subordinate staff in accordance with company training protocols. Guaranteeing that all team members are adequately trained to fulfill their job duties in alignment with Crew standards.
• Conduct Daily DOH walk-throughs with communication to FOH management. Enforcing sanitary practices and policies for food handling and overall cleanliness ensuring Department of Health compliance; address all DOH violations immediately.
• Manage the schedule for all hourly back of house employees utilizing company approved technology in line with labor budgets, staffing pars and cost goals. Effectively communicate with upper management and staff alike to adjust schedule in line with unforeseen circumstances such as weather.
• Mastering menu item knowledge and strictly adhering to recipe specifications in our company database, ensuring the execution of all menu items meet company standards regarding quality and consistency
• Consistently monitoring manager feedback logs on a daily basis to promptly identify and address any food-related concerns, including consistency, quality, service speed, operational efficiency, communication between back-of-house (BOH) and front-of-house (FOH), and staff behavior.
• Maintain adherence to Department of Health food service standards consistently with a zero tolerance policy, A letter grade
• Set a high standard through personal example and ensure the team meets Crew excellence standards in cleanliness and food safety, maintaining a pristine and professional kitchen environment at all times including peak service. Uphold proper food preparation and handling techniques, while strictly adhering to safety protocols.
• Set a leading example and strictly enforce the Crew uniform policy and policies on impeccable personal appearance, and upholding high standards of hygiene.
• Responsible for supervising and managing the maintenance, cleanliness, and organization of the kitchen and its associated areas. Implementing and ensuring adherence to deep cleaning schedules and equipment cleaning.
• Conducting precise weekly inventory assessments as scheduled, and effectively leveraging relevant technology for optimal accuracy.
• Cultivating professional rapport with vendor contacts and consistently placing weekly orders through approved vendors in adherence with company protocols
• Overseeing receiving procedures to ensure meticulous handling and storage of food items
• Conduct weekly meetings with the corporate and events teams to review upcoming events, discuss processes, analyze profit and loss statements, and address other business-related matters

Minimum Qualifications

Salary Requirements
Tier 1

• 3 years + of successful experience in a Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more
• Experience leading a team of 30 personnel or more
• Demonstrated experience executing high volume, elevated cuisines in a professional atmosphere
• Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence ]
• Culinary degree or equivalent certification in culinary arts
• Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions
• Able to lift 30+ lbs.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Strong knowledge of industry safety standards and procedures
• Polished personal presentation
• Must love sunsets

Tier 2

• 1 year + of successful experience in a Kitchen Management role overseeing annual food sales revenue of $2million or more
• experience of leading a team of 15 personnel or more.
• Demonstrated experience executing high volume, elevated cuisines in a professional atmosphere
• Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence
• Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions. Able to lift 30+ lbs.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Strong knowledge of industry safety standards and procedures
• Polished personal presentation
• Must love sunsets

Physical Demands and Work Environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.

Benefits

• Time Away From Work
• Medical, Vision, and Dental Insurance
• Commuter Benefits
• Paid Safe and Sick Leave
• Employee Discount
• 401(k) Plan