Executive Sous Chef

BEGIN YOUR ROSEWOOD JOURNEY

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

The Carlyle, A Rosewood Hotel is recruiting an Executive Sous Chef. The Executive Sous Chef is responsible for assisting the Executive Chef in managing and leading all kitchen operations to ensure culinary excellence in preparation and presentation of food products. The Executive Sous Chef is also responsible for managing the daily and seasonal menus, associate management, and production planning. The Executive Sous Chef will oversee Dowling's Restaurant, Café Carlyle, Bemelmans Bar, The Gallery, Banquet Events, In-Room Dining, Pop-ups, the Spa menu, and associate cafeteria.

KEY RESPONSIBILITIES:

• Ensure that standards are maintained at a superior level on a daily basis. Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency.
• Manage associates, training, and development of all associates to deliver the highest professional culinary standards.
• Oversee and maintain all costs including labor and food cost to ensure they are within budgeted guidelines.
• Support the hotel philosophy concerning hiring, employee relations, disciplinary action, training, counseling, evaluating, etc.
• Manage Safety standards and the implementation of training guides as it relates to the safe operation of kitchen equipment. Observance of all health standards and the installation of health standards as it relates to food production with exemplary scores by health department.
• Ensure that guests receive the utmost in quality of food and service. Test and develop recipes that distinguish the culinary offerings of the property.
• Ensure that the operation is profitable in accordance with predetermined operational budgets. Ensure that the kitchens are maximized to accommodate the highest yields in revenue without sacrificing the integrity of the outlets or their associates.
• Manage all inventory levels and market lists, work with vendors and purchasing department to procure highest quality product at the best pricing, working to minimize waste.
• Interact with restaurant guests/visit restaurant in each meal period and connect with guests. Address guest concerns/complaints and resolve to complete satisfaction.
• Participate in all management and department meetings and conduct departmental pre-shift and monthly associate meetings.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Participate, implement, and support sustainability initiatives, improve recycling, and reduce waste.

QUALIFICATIONS

• Culinary degree, and/or diploma from an accredited university, or an equivalent combination of education and work-related experience.
• Previous experience as an Executive Sous Chef or equivalent experience strongly preferred. Minimum five (5) years kitchen experience in a luxury or ultra-luxury environment, preferably in a union environment.
• Licenses & Certifications: New York City Food Safety Certification or Equivalent Food Safety Certification (New York City Certification is a local law requirement)
• Must be able to perform job functions with attention to detail, speed and accuracy; work with minimal supervision.
• Extensive knowledge in local and worldly cuisines
• Exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency.
• Complete Understanding of financial reports including labor
• Ability to effectively direct and manage all facets of the kitchen
• Strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others;
• Ability to ascertain associates training needs and provide such training
• Ability to work well under pressure of organizing and attaining production schedules and timelines
• Ability to plan and develop menus and recipes

ABOUT THE CARLYLE, A ROSEWOOD HOTEL

Built in 1930, The Carlyle, A Rosewood Hotel is a New York City luxury hotel that exudes charm and elegance. For generations, it has been the "home away from home" for world leaders, celebrities and sophisticated travelers. Guests discover remarkable privacy, luxury and impeccable service from this award-winning property. The Carlyle has consistently been recognized as one of the top hotels to stay by the world's leading publications, travel magazines and consumer organizations.

Compensation: $115,000 - $125,000

Competitive Benefits

• Medical, dental, vision and retirement benefits
• Paid holidays
• We encourage personal and professional growth. Continue the Rosewood Journey through global talent development opportunities.

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