Sous Chef

The JPMorgan Chase Culinary team is a dynamic and diverse group of culinarians. Our mission is to provide globally inspired, locally sourced, and nutritionally balanced meals to the firms leadership and clients. Creativity and teamwork are fundamental parts of being on the JPMC Culinary team. Our executive menu changes daily and a la carte menu changes monthly to highlight seasons and engage our repeat guests.

This unique and exciting opportunity offers hands on training, career development, creative input, and schedule that promotes a work-life balance. If you are eager to learn, create, grow and are passionate about sustainable food,. As we get ready to move into New York’s largest all-electric building, our hew headquarters, we are redoubling our sustainability commitment.

We pride ourselves on our kitchen culture. Cultivating a team of passionate and driven individuals who work together to create and innovate. As leaders in executive dining, we are always striving to raise the bar and push the limits. A growth mindset and willingness to learn helps us adapt to the ever changing times, and are important qualities for every team member.

Position Summary :  The Sous Chef will be responsible for the day to day operation of their outlet. This includes menu planning, menu development, and cost control as well as setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients. The Sous Chef will support the hiring, training, development, and performance counseling of all staff within area of responsibility.

Skills, Knowledge & Duties

• 5 years of progressive culinary management in an upscale food and beverage operation
• Shows an eagerness and capacity to learn
• Highly developed knowledge of various culinary styles and mastery of all line level cooking stations, able to train and instruct team on proper performance of their duties
• A professional and polished approach to leadership in a busy atmosphere
• Excellent coaching and mentoring skills.
• Ability to motivate and drive performance and results of a diverse culinary team
• Provides operational oversight of their outlet
• Oversee catering events by assisting with planning and staffing of the kitchen
• Assist in the development and execution of training procedures and operational objectives
• Assist the Executive chef with menus, staffing and administrative duties
• Establishes and maintains the highest standards of food quality
• Responsible for kitchen operations during the Executive Chef’s absence
• Oversee the maintenance of kitchen equipment and communicate with facilities management
• Fill in for preparation duties and during service when other staffs are absent
• Oversee daily preparation for their outlet and others when needed
• Respond to last-minute demands of the executives as needed
• Keep stations clean and organized during service and preparation, order and requisition product, performs closing / opening duties
• Assist with food ordering, maintaining vendor relations, and researching new vendors
• Assist in quality control of products received
• Assist with menu development
• Contribute ideas and research for new menus items and conduct taste panels of new items
• Assist the Executive Chef / Manager in employee evaluations

SCOPE :

PHYSICAL REQUIREMENTS :