The Standard High Line
Job Title
Executive Sous Chef
Department Food and Beverage
Location The Standard, High Line
Reporting to Executive Chef/FB Director
Responsible for Kitchen Line staff, Sous Chefs
Main Duties & Responsibilities Events
Establish the day’s priorities and assign production and prep task to staff to execute.
Review banquet function sheets and make note of any changes; post function sheets for the next 7 days
Meet with the Executive Steward to review equipment needs, banquet plate up assistance needs, cleaning schedule/project status, health/safety and sanitation follow up.
Ensure that staff reports to work as scheduled; document any late or absent employees
Coordinate breaks for staff
Assist Catering department with developing special menus for functions; meet with clients as requested.
Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings
Tests cooked foods by tasting and smelling them
Menu Development
Assist Exec. Chef, SHL in sourcing, pricing and creating relationships for all culinary products.
Recipe & costing documentation
Competitive Analysis
Food Cost & Budgeting
Drive strategic sourcing initiatives to increase food quality and consistency and decrease cost.
Tightly manage recipes, ingredients, and processes to control for allergies.
Invoice organization & “life cycle”
Provide costing information
Managing vendor relationships
Sales analysis & Avero usage
Waste awareness & utilization
Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Spending within budget constraints
Product cross utilization
Team
Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and Board of Health standards
Hiring
Team with Director of Culinary, Executive Chef, & HR for all salaried kitchen employee hires
Supervision
Team with Director of F&B and HR for any/all discipline, training and “coach counsel” opportunities
Monitoring efficiency, productivity and work flow
Scheduling
Flexing staffing to seasonal trends and scaling labor to revenue
Education
Provides oversight to the development of training tools for program implementation. Should include key materials to include manuals, planning diagrams, plating specifications and associated flow diagrams. Also responsible for creating culinary workshops and presentations.
Menu descriptions, allergy charts
Staff tastings
Labor
Maintaining pars
Budgeting labor expenditures
Managing OT
Health & Safety
Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through the local health department
Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follows and completes schedules as assigned
Inspection preparedness
Following proper food safety practices in all of BOH as well as assist FOH
HACCP Plan & implementation: logs, rigor, etc.
Follows facility, department, and Company safety policies and procedures
Repair & Maintenance
Keeping the kitchen and applicable equipment in working order
Placing service calls with Engineering
Educating staff of the proper use & care of equipment
Following up with Engineering Dept. & vendors about repair status
Desirable
Multi-lingual
Prior work experience in a related area
College degree or certificate in Culinary Arts
Knowledge of AVERO, Micros, Birchstreet, Kronos, Costing, Inventory
Physical Requirements
Frequently standing up behind the desk and front office areas
Carrying or lifting items weighing up to 50 pounds
Handling various objects
Frequent changes in temperature in environment, hot, cold, freezers
Essential
Understanding: Ability to read, comprehend and carry out instructions according to established procedures
Comprehension: Fluent in the English language
Organizational Skills: Work efficiently, utilize multitasking, and prioritize tasks
Hygiene and Sanitation: Adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards
Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings
Responsibility: Personal comportment in line with Standard, High Line policies, standards, and expectations
Strong communication, organization, and management skills
Ability to be initiative and work independently
Ability to adhere to high levels of confidentiality
Have an outgoing, upbeat personality and positive attitude
Handle working in a high-energy and fast-paced environment
Guest-service oriented
Have the sincere desire to serve guest
Compensation and Benefits
$105k annual salary
Excellent and Affordable Health care coverage
Life Insurance, Disability Insurance, Pet Insurance
401k with Company to match after 1 year
Up to 160 hours of PTO/ year and company recognized holidays
Employee Discounts on Rooms, F&B, Retail, and The Standard Marketplace
Employee Meals, Employee Referral Program, Commuter Discounts
Regular fun staff events and celebrations!
#J-18808-Ljbffr
Department Food and Beverage
Location The Standard, High Line
Reporting to Executive Chef/FB Director
Responsible for Kitchen Line staff, Sous Chefs
Main Duties & Responsibilities Events
Establish the day’s priorities and assign production and prep task to staff to execute.
Review banquet function sheets and make note of any changes; post function sheets for the next 7 days
Meet with the Executive Steward to review equipment needs, banquet plate up assistance needs, cleaning schedule/project status, health/safety and sanitation follow up.
Ensure that staff reports to work as scheduled; document any late or absent employees
Coordinate breaks for staff
Assist Catering department with developing special menus for functions; meet with clients as requested.
Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings
Tests cooked foods by tasting and smelling them
Menu Development
Assist Exec. Chef, SHL in sourcing, pricing and creating relationships for all culinary products.
Recipe & costing documentation
Competitive Analysis
Food Cost & Budgeting
Drive strategic sourcing initiatives to increase food quality and consistency and decrease cost.
Tightly manage recipes, ingredients, and processes to control for allergies.
Invoice organization & “life cycle”
Provide costing information
Managing vendor relationships
Sales analysis & Avero usage
Waste awareness & utilization
Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Spending within budget constraints
Product cross utilization
Team
Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and Board of Health standards
Hiring
Team with Director of Culinary, Executive Chef, & HR for all salaried kitchen employee hires
Supervision
Team with Director of F&B and HR for any/all discipline, training and “coach counsel” opportunities
Monitoring efficiency, productivity and work flow
Scheduling
Flexing staffing to seasonal trends and scaling labor to revenue
Education
Provides oversight to the development of training tools for program implementation. Should include key materials to include manuals, planning diagrams, plating specifications and associated flow diagrams. Also responsible for creating culinary workshops and presentations.
Menu descriptions, allergy charts
Staff tastings
Labor
Maintaining pars
Budgeting labor expenditures
Managing OT
Health & Safety
Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through the local health department
Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follows and completes schedules as assigned
Inspection preparedness
Following proper food safety practices in all of BOH as well as assist FOH
HACCP Plan & implementation: logs, rigor, etc.
Follows facility, department, and Company safety policies and procedures
Repair & Maintenance
Keeping the kitchen and applicable equipment in working order
Placing service calls with Engineering
Educating staff of the proper use & care of equipment
Following up with Engineering Dept. & vendors about repair status
Desirable
Multi-lingual
Prior work experience in a related area
College degree or certificate in Culinary Arts
Knowledge of AVERO, Micros, Birchstreet, Kronos, Costing, Inventory
Physical Requirements
Frequently standing up behind the desk and front office areas
Carrying or lifting items weighing up to 50 pounds
Handling various objects
Frequent changes in temperature in environment, hot, cold, freezers
Essential
Understanding: Ability to read, comprehend and carry out instructions according to established procedures
Comprehension: Fluent in the English language
Organizational Skills: Work efficiently, utilize multitasking, and prioritize tasks
Hygiene and Sanitation: Adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards
Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings
Responsibility: Personal comportment in line with Standard, High Line policies, standards, and expectations
Strong communication, organization, and management skills
Ability to be initiative and work independently
Ability to adhere to high levels of confidentiality
Have an outgoing, upbeat personality and positive attitude
Handle working in a high-energy and fast-paced environment
Guest-service oriented
Have the sincere desire to serve guest
Compensation and Benefits
$105k annual salary
Excellent and Affordable Health care coverage
Life Insurance, Disability Insurance, Pet Insurance
401k with Company to match after 1 year
Up to 160 hours of PTO/ year and company recognized holidays
Employee Discounts on Rooms, F&B, Retail, and The Standard Marketplace
Employee Meals, Employee Referral Program, Commuter Discounts
Regular fun staff events and celebrations!
#J-18808-Ljbffr