Executive Sous Chef

Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Executive Sous Chef. Are you someone whoispassionateaboutpeople,drivenby purpose, andcleverin your approach? If so keep on reading!! Here atArlowe strive to create a sense of awe that leaves those we touch wanting more"..... The role of the Executive Sous Chef is a vital position to the success of the overall culinary operation. This role is responsible for assisting the Executive Chef in maintaining the standards of cleanliness, food quality, labor and food costs in all of the food outlets. They will also be able to perform all of the Executive Chefs duties when heshe is not present. RESPONSIBILITIES AND AUTHORITIES: Always treats guests with courtesy and respect in a variety of situationsDisplays honesty & integrityDelivers outstanding service and creates memorable experiences.Manages the day to day operations of the kitchen.Strong written communicationProvides quality customer service.Works in a professional environmentSPECIFIC DUTIES Oversee all production schedulesOversee all Back of House overtimeMaintain food cost of all culinary operations to company standards.Maintain labor cost of all culinary operations to company standards.Oversee all aspects of scheduling and payrollMust continually speak with purveyors to get best price for best ingredients possibleOversee all food outlets Restaurant, Roof top, Banquet (BEO) , General Store and Lobby BarTaste all prep for their service and ensure consistent standard are upheldOversee DOH and temperature checklists 3 times dailyCoordinate with the Kitchen Manager issues, concerns and thoughts to continually improve the restaurantEstablish training schedule for new cooks and Sous spire and set positive tone in the kitchen.Write up and coaching forms for their workgroupPrimary teacher for new hire trainees during their servicePerform biannual Employees evaluations in their workgroupAssist Executive Chef in continual training and mentoring of Sous ChefsConfirm all food presented during service is correctOverseeing expediting of their serviceResponsible for maintaining a New York City Department of Health 'A' Level Facility.Oversees all product orderingResponsible for maintaining an up to date Food handlers permitRecruit and Interview new cooks and make recommendations to Executive Chef.Lead the Sous Chefs to create new menu items to present to Executive Chef.Perform Weekly Inventory and submit to AccountingResponsible for maintaining an up to date Food Handlers Permit.Upholds all People Services best practicesas it pertains to coaching, counseling, disciplinary, hiring, and terminations.Follows and ensures compliance of all Commune policies and standard operating procedures as outlined in the Employee Handbook.Acts as anambassadorto Commune Culture.REQUIREMENTS: Must have 10 years + cookingmanagement experience in a high volume restaurant or hotel kitchenMust have 5 years + of Executive Sous Chef or comparable management experience in NYC restaurant or hotelMust be proficient in the English language (both speaking and writing)No smoking while in work station.Must be able to lift 50 lbsMust be able to stay on your feet for 8 hours plusKnowledge: Must have great knife skills in all butchery and knife cuts of any kindMust have extensive knowledge in all aspects of a professional kitchenMust be proficient in Microsoft word and excelMust have extensive knowledge of the NYC Department of Health's codes and regulationsCertifications: NYC serve safe certificateSALARY:$65,000 - $75,000 annually

Created: 2025-03-01