Highgate Hotels, LP
Sous Chef
Location: New York, NY (Knickerbocker, Times Square). Salary: USD $75,000 – $80,000 yearly.
Compensation Type: Yearly.
Company Overview Highgate Hotels is a leading real‑estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30‑year track record as an innovator in the hospitality industry, we provide expert guidance through all stages of the property cycle, from planning and development to recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen.
Location The Knickerbocker is a legendary New York landmark reborn as the first luxury hotel in Times Square. Situated at the bright lights of Broadway and the calm of Bryant Park, it offers 300 luxe guestrooms and suites with stunning views and bespoke furnishings. The hotel’s Beaux‑Arts facade remains unchanged, while a new luxury aesthetic provides a welcoming, authentic experience.
Overview The Sous Chef ensures that all meals are well prepared in terms of quality, consistency, eye appeal, taste and food cost. He/she provides training for all staff, meets corporate quality standards, establishes and enforces food specifications, portion control, recipes and sanitation. The Sous Chef also controls food and labor costs while maximizing guest satisfaction.
Responsibilities
Work with other F&B managers and keep them informed of issues as they arise.
Keep the immediate supervisor fully informed of all problems or matters requiring attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Ensure preparation of required reports, including wage progress, payroll, revenue, employee schedules and quarterly action plans.
Oversee all aspects of the daily operation of the kitchen and food production areas.
Inform cooks of daily forecasts and customer counts for timely service.
Respond to guest complaints in a timely manner.
Ensure compliance with SOPs and requisition procedures.
Conduct staff performance reviews according to Highgate standards.
Implement corporate promotions in outlets, including buffet and three‑meal concept standards.
Enforce all local health department sanitation laws.
Compute daily food cost.
Work with the Director of F&B to create and implement menus.
Assess food portion size, visual appeal, taste and temperature of items served.
Check all stations at the end of each shift for proper food storage and sanitation.
Verify food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation, sanitation, receiving inventories, log‑on reports and food cost reports.
Prepare daily food production sheets.
Cut meat, poultry and seafood according to daily business.
Qualifications
At least 4 years of progressive experience in a culinary role or a culinary graduate with at least 2 years of progressive experience in a hotel.
Knowledge of F&B preparation techniques, health department rules and regulations, and liquor laws.
Ability to work long hours when required.
Physical capability to exert up to 50 pounds occasionally, and 20 pounds frequently or constantly to lift, carry, push, pull or move objects.
Warm, friendly demeanor at all times.
Strong verbal and written communication skills with all levels of employees and guests, courteous and service‑oriented.
Effective listening, understanding and clarifying of concerns raised by employees and guests.
Ability to multitask and prioritize departmental functions to meet deadlines.
Attentive, courteous and service‑oriented approach to all interactions.
Attendance at all hotel meetings and trainings.
Participation in M.O.D. coverage as required.
Regular attendance in compliance with Highgate standards.
High standards of personal appearance and grooming, including wearing nametags.
Compliance with Highgate Hotel Standards and regulations to encourage safe and efficient operations.
Maximize productivity, identify problem areas and help implement solutions.
Effectiveness in handling problems, including anticipating, preventing, identifying and solving as necessary.
Ability to understand and evaluate complex information and data from various sources to meet objectives.
Maintain confidentiality of information.
Perform other duties as requested by management.
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Compensation Type: Yearly.
Company Overview Highgate Hotels is a leading real‑estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30‑year track record as an innovator in the hospitality industry, we provide expert guidance through all stages of the property cycle, from planning and development to recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen.
Location The Knickerbocker is a legendary New York landmark reborn as the first luxury hotel in Times Square. Situated at the bright lights of Broadway and the calm of Bryant Park, it offers 300 luxe guestrooms and suites with stunning views and bespoke furnishings. The hotel’s Beaux‑Arts facade remains unchanged, while a new luxury aesthetic provides a welcoming, authentic experience.
Overview The Sous Chef ensures that all meals are well prepared in terms of quality, consistency, eye appeal, taste and food cost. He/she provides training for all staff, meets corporate quality standards, establishes and enforces food specifications, portion control, recipes and sanitation. The Sous Chef also controls food and labor costs while maximizing guest satisfaction.
Responsibilities
Work with other F&B managers and keep them informed of issues as they arise.
Keep the immediate supervisor fully informed of all problems or matters requiring attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Ensure preparation of required reports, including wage progress, payroll, revenue, employee schedules and quarterly action plans.
Oversee all aspects of the daily operation of the kitchen and food production areas.
Inform cooks of daily forecasts and customer counts for timely service.
Respond to guest complaints in a timely manner.
Ensure compliance with SOPs and requisition procedures.
Conduct staff performance reviews according to Highgate standards.
Implement corporate promotions in outlets, including buffet and three‑meal concept standards.
Enforce all local health department sanitation laws.
Compute daily food cost.
Work with the Director of F&B to create and implement menus.
Assess food portion size, visual appeal, taste and temperature of items served.
Check all stations at the end of each shift for proper food storage and sanitation.
Verify food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation, sanitation, receiving inventories, log‑on reports and food cost reports.
Prepare daily food production sheets.
Cut meat, poultry and seafood according to daily business.
Qualifications
At least 4 years of progressive experience in a culinary role or a culinary graduate with at least 2 years of progressive experience in a hotel.
Knowledge of F&B preparation techniques, health department rules and regulations, and liquor laws.
Ability to work long hours when required.
Physical capability to exert up to 50 pounds occasionally, and 20 pounds frequently or constantly to lift, carry, push, pull or move objects.
Warm, friendly demeanor at all times.
Strong verbal and written communication skills with all levels of employees and guests, courteous and service‑oriented.
Effective listening, understanding and clarifying of concerns raised by employees and guests.
Ability to multitask and prioritize departmental functions to meet deadlines.
Attentive, courteous and service‑oriented approach to all interactions.
Attendance at all hotel meetings and trainings.
Participation in M.O.D. coverage as required.
Regular attendance in compliance with Highgate standards.
High standards of personal appearance and grooming, including wearing nametags.
Compliance with Highgate Hotel Standards and regulations to encourage safe and efficient operations.
Maximize productivity, identify problem areas and help implement solutions.
Effectiveness in handling problems, including anticipating, preventing, identifying and solving as necessary.
Ability to understand and evaluate complex information and data from various sources to meet objectives.
Maintain confidentiality of information.
Perform other duties as requested by management.
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