Sous Chef

Shuka, led by Chef/Partner Ayesha Nurdjaja, is looking for a Sous Chef! Shuka offers a unique interpretation of Eastern Mediterranean cuisine that packs multi-layered, nuanced flavor into every bite, and draws energy and vitality from a commitment to honoring seasonal green market ingredients and using regional farm products. Shuka is part of The Bowery Group, responsible for neighborhood favorites Cookshop, Rosie's, Shukette and Vic's. The Bowery Group is proud to list accolades such as James Beard Nominee for Outstanding Restaurateur 2022, Best Chef Greater New York 2022, New York's Top 10 New Restaurants of 2021 in the New York Times, as well as multiple write ups of our restaurants in various publications. The Bowery Group restaurants are committed to supporting small, local farms and producers whenever possible and to highlighting seasonal produce on our menus. We take seriously this commitment to bring our guests honest cuisine, respectfully produced, and gathered close to home at peak freshness. The Sous Chef is responsible for providing leadership in BOH Operations consistent with Restaurant strategy and the direction of the Executive Chef and Culinary Director. The Sous Chef must effectively control scheduling and labor costs, train and educate staff, maintain consistency of food quality and standards, manage ordering and inventory, and contribute to the maintenance of kitchen facilities and equipment. Essential Functions and Basic Duties: Have working knowledge of kitchen management, inventory management, staff scheduling and food/labor cost maintenance Be able to manage the line and assure food quality, presentation and consistency standards are maintained during service Have experience creating and maintaining prep lists, placing orders, and working with vendors Assist with BOH facilities maintenance and upkeep Responsible for the supervision and coordination of activities of cooks and workers engaged in food preparation. Evaluates and solves procedural issues to ensure safe and efficient operations. Provides training to all kitchen staff to consistently upgrade the cooking skills Records production and operational data on specified forms according to local regulations. Complete knowledge of proper culinary methods, techniques and standards Excellent attention to detail and the ability to perform multiple tasks at once 2 years of management experience Overseeing scheduling and inventory to work within a set budget Strong communication skills a must Team-orientated and positive attitude Other: Regular attendance to be upheld with company standards and is essential to be successful in this position. Employees who do not follow regular attendance will be subject to disciplinary action which may include termination of employment. May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required for business needs Upon successful employment, employes are required to comply with company rules and regulation. Any employee who violates the rules and regulations can be subject to disciplinary action which may turn into termination. Specific job knowledge, skills, and abilities: Must be able to read and write to facilitate the communication process. Ability to walk, stand and continuously perform essential functions for an extended period of time. The ability to perform tasks requiring bending, stooping, kneeling, and walking. Be punctual, focused, dedicated, reliable and willing to work a flexible schedule Excellent communication, organizational, and interpersonal skills Ability to learn and perform all essential job functions accurately and safely. Execute menu items from start to finish Ability to work in a team environment Excellent knife skills Physical activities and requirements of this position: Have the knowledge and experience to maintain DOH food safety standards to keep the kitchen in A-grade condition at all times Knowledge of NYS regulated sanitation procedures and proper food handling Ability to lift at least 50lb on a regular basis Talking and hearing occur continuously in the process of communicating with supervisors and other employees. Must be able to bend, stoop, squat and stretch to fulfill tasks. May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Qualification Standards: Education: Culinary diploma or equivalent in experience strongly preferred At least 2 years required of experience as a Sous Chef in NYC Hold a Department of Health (DOH) Food Handler Card, or be committed to secure one within the first 30 days of employment

Created: 2024-11-10