Mandarin Oriental
Mandarin Oriental New York is looking for a Sous Chef to join our Culinary team. This role is based at the Mandarin Oriental New York, within the Culinary Department in New York City, and reports to the Executive Sous Chef.
About the Job The Sous Chef is responsible for the culinary offerings in our MO Lounge and In Room Dining, leading, teaching, and correcting employees under the guidance of the Executive Chef and Executive Sous Chef, continuously striving to exceed guests' expectations, while working as a team with other Sous Chefs.
Responsibilities
Prepare in accordance with quality, availability and seasonality and ensure market lists are completed daily and weekly; assist and help coordinate all menu planning and implementation.
Ensure food standards and presentation are maintained and ever improved.
Organize food production in a cost‑effective and hygienic manner, generate weekly schedules for kitchen colleagues, and assist in recruitment, training, coaching, and corrective actions of all kitchen staff.
Constantly strive to improve operating procedures, find methods of reducing costs without affecting the level of service or product received by the guests, and maintain and monitor Safe and Sound Procedures.
Develop standard procedures and control food and labor cost goals, controlling food cost by working with the Purchasing Department to check prices, market price fluctuation, quality, etc. Lead training as it pertains to FLHSS.
Qualifications
Minimum 5 years in luxury hotel culinary, with at least two years management experience in a high‑volume or fine‑dining establishment.
Experience in union environment, coaching union colleagues, experience in multi‑cultural cuisines.
Ability to work AM and PM shifts.
Benefits and Compensation
Salary $80,000 to $87,000 yearly.
Competitive benefits package including health, dental and vision, 401(k), etc.
Company Commitment
Learning & Development programmes for career growth.
MOstay programme offering complimentary nights and attractive rates on rooms for employees and loved ones.
Health & Well‑being programmes focusing on work‑life balance.
Retirement plans varying by length of service and role.
Equal Opportunity and ADA Compliance It is Company policy to comply with the Americans with Disabilities Act, including by providing reasonable accommodations that do not constitute an undue hardship on the Company. Colleagues or candidates should direct requests for accommodation to the Director of People and Culture.
Seniority Level Mid‑Senior Level
Employment Type Temporary
Job Function Management and Manufacturing
Industry Hospitality
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About the Job The Sous Chef is responsible for the culinary offerings in our MO Lounge and In Room Dining, leading, teaching, and correcting employees under the guidance of the Executive Chef and Executive Sous Chef, continuously striving to exceed guests' expectations, while working as a team with other Sous Chefs.
Responsibilities
Prepare in accordance with quality, availability and seasonality and ensure market lists are completed daily and weekly; assist and help coordinate all menu planning and implementation.
Ensure food standards and presentation are maintained and ever improved.
Organize food production in a cost‑effective and hygienic manner, generate weekly schedules for kitchen colleagues, and assist in recruitment, training, coaching, and corrective actions of all kitchen staff.
Constantly strive to improve operating procedures, find methods of reducing costs without affecting the level of service or product received by the guests, and maintain and monitor Safe and Sound Procedures.
Develop standard procedures and control food and labor cost goals, controlling food cost by working with the Purchasing Department to check prices, market price fluctuation, quality, etc. Lead training as it pertains to FLHSS.
Qualifications
Minimum 5 years in luxury hotel culinary, with at least two years management experience in a high‑volume or fine‑dining establishment.
Experience in union environment, coaching union colleagues, experience in multi‑cultural cuisines.
Ability to work AM and PM shifts.
Benefits and Compensation
Salary $80,000 to $87,000 yearly.
Competitive benefits package including health, dental and vision, 401(k), etc.
Company Commitment
Learning & Development programmes for career growth.
MOstay programme offering complimentary nights and attractive rates on rooms for employees and loved ones.
Health & Well‑being programmes focusing on work‑life balance.
Retirement plans varying by length of service and role.
Equal Opportunity and ADA Compliance It is Company policy to comply with the Americans with Disabilities Act, including by providing reasonable accommodations that do not constitute an undue hardship on the Company. Colleagues or candidates should direct requests for accommodation to the Director of People and Culture.
Seniority Level Mid‑Senior Level
Employment Type Temporary
Job Function Management and Manufacturing
Industry Hospitality
#J-18808-Ljbffr