Our client, a hospitality management team, is looking for an experienced Sous Chef to join one of their law firm offices in the Midtown area. This position will offer opportunities for growth for the ideal candidate. Candidates must be authorized to work in the United States; our client cannot provide sponsorship at this time.

• Schedule: Monday - Friday (weekends off), start time approx: 6:00AM-4:00PM Must be flex to occasional weekends**
• Pay: $80K + benefits

Responsibilities:

• Assist the Executive Chef with planning and creating menus
• Assist the Executive Chef with managing daily operations, facilities, ordering, receiving
• Communicate with Exec Chef of any matters that must be brought up to attention
• Ensure all dietary restrictions / allergies are properly noted
• Oversee inventory and PO's
• Train, motivate and assist team members to ensure a smooth and successful operation
• Responsible for maintaining food safety guidelines and procedures
• Responsible for HACCP temperature monitoring & logs
• Responsible for supervising associates with daily operations including food production, service and BOH duties
• Assist with producing and executing daily / weekly café menu
• Roll out new culinary programs in conjunction with the marketing and culinary team

Required Qualifications:

• Progressive culinary / kitchen management experience, depending upon formal degree or training
• Catering and/or corporate dining experience a plus
• Must be able to effectively communicate verbally and written in English
• High volume, complex food service operations experience - highly desirable
• Institutional and batch cooking experiences helpful
• Comprehensive knowledge of food and culinary trends with a focus on quality, production, sanitation, food cost controls, and presentation
• ServSafe certified is a huge plus
• Eligible to work in U.S.

If you meet the required qualifications and are interested in this role, please apply today.

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