Sous Chef

The Sous Chef for F&B 575 at Nama at Aman New York is responsible for providing overall leadership, creating a consistent positive environment while maintaining the highest degree of quality in both service and product. This includes overseeing recipe development, item costing, product specification, sourcing, implementation of new menus and on-going quality assurance processes and systems. This position has an annual salary range of $80k-$85k. KEY RESPONSIBILITIES •Assist Chef de Cuisine and other Sous Chef in all aspects of kitchen procedures and food & beverage to ensure excellence in service and product •Act as leader in Chef de Cuisine's absence, including standing in for Omakase or expediting main dining room service •Plan and execute events from a culinary perspective •Formulate and implement procedural guidelines,policies and standards pertaining to the restaurant •Guide and support culinary team in theimplementation and adherence of kitchen standards, processes & systems •Adhere to all guidelines in the employee handbook •Set up and sanitize workstations •Ensure all food items are properly stored and easilyaccessible •Supervise food and cooling temperatures •Accept or reject ingredients from suppliers •Maintaina clean, orderly, and sanitized kitchen •Check all station mise en place daily prior to eachservice. Ensure that it is to standard. •Do random sanitation and temperature checks on eachstation •Base prep volumes and schedules based off ofreservation numbers. •Ensure the team to be on line for kitchen line up •Ensure kitchen maintains cleanliness •Report kitchen issues to engineering and follow upon status •Ensure day to day compliance with department ofhealth protocols •Perform other tasks or projects as assigned by management REQUIRED EXPERIENCE AND QUALIFICATIONS •Culinaryassociate degree or apprenticeship in culinary arts preferred, and at least 2years in a supervisory level in aluxury restaurant or hotel setting, Japanese cuisine preferred •Familiar with luxury Omakase style sushi service •Ability to train, guide and coach line cooks and new hires •Strong teamwork and communication skills •Able to work long shifts in a fast paced environment •Flexibility to work shifts, weekends, nights, andholidays •Food Safety certified •Able to be organized, manage time wisely and workwith little to no direct supervision •Very high attention to detail •Sensitive to cultural nuances •Able to handle a multitude of tasks in an intense, fastpaced environment •Ability to maintain a clean and professionalappearance as per company policies •Abilityto carry, push, and pull heavy loads; standing, bending and lifting up to 40pounds may be required •Ability to stand for extended periods of time •Multi-lingual is a plus

Created: 2024-11-02