Sous Chef

Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Sous Chef. Are you someone whoispassionateaboutpeople,drivenby purpose, andcleverin your approach?

If so, keep on reading!! Here atArlo,we strive to create a sense of awe that leaves those we touch wanting more ..

The Sous Chef is one of the most important jobs in a kitchen. They should have an extensive knowledge of all dishes on the menu.

They should be able to coordinate all culinary teams and ensure cooks are meeting the Chefs standards of cleanliness, punctuality, food quality and standard operating procedures.

SPECIFIC DUTIES

Must be able to work every station on the line and adhere to the same standards as the line cooks

In charge of Department of Health and temperature check lists three times daily

Overseeing and driving their workgroups production and / or service

Interviewing candidates for their workgroup along with Executive Sous Chef

Evaluating while working with kitchen trails

Training of their workgroup

Verify all employees are properly adhering to timekeeping standards

Organize all prop lists for their workgroup

Maintenance of an Inventory type

Monitor and correct schedule if overtime is approaching for their workgroup

Assist chef in biannual employee's evaluations in their workgroup

Assists with execution of banquets / events during their service; pastry assistance as needed

Review any equipment issues and record in maintenance log

Expedite their workgroups service

Work with the Executive Sous Chef to create new menu items to present toe the Executive Chef

Monitoring and updating all Department of Health and temperature logs.

Complete daily walk through to verify all health department best practices are being followed and all items are to temp.

Complete daily line checks prior to service to verify all recipes are to standard and all stations are properly stocked with their workgroup

Responsible for maintaining an up-to-date Food handlers permit

Uphold all People Services best practicesas it pertains to coaching, counseling, disciplinary, hiring, and terminations.

Follow and ensures compliance of all Commune policies and standard operating procedures as outlined in the Employee Handbook.

Act as anambassadorto Commune Culture.

REQUIREMENTS :

Must have 10 years + cooking experience in a high volume restaurant or hotel kitchen

Must have 2 years of management experience

Must be proficient in the English language (both speaking and writing)

Must be able to lift 50 lbs

Must be able to stay on your feet for 8 hours plus

Knowledge :

Must have great knife skills in all butchery and knife cuts of any kind

Must have extensive knowledge in all aspects of a professional kitchen

Must have extensive knowledge of the NYC Department of Health’s codes and regulations