Sous Chef

Escape the bustle of the city and rediscover the romance of the sea at The Fulton, a restaurant from world-renowned chef Jean-Georges Vongerichten. The Fulton is the chef's first seafood restaurant - located in an area of the city Vongerichten fell in love with when he first encountered the energy of the former Fulton Fish Market in 1986. With a hat tip to that history of The Seaport, the menu focuses on the best ingredients and the bounty of the ocean and beyond. With its waterfront setting the restaurant offers a singular New York dining experience, with patio seating and some of the best unobstructed views of the Brooklyn Bridge.     POSITION SUMMARY   The So us Chef supervises the hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef. They will be responsible for menu planning, menu development, and cost control as well as setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients. The Sous Chef will support the hiring, training, development, and performance counseling of all staff within area of responsibility.     ESSENTIAL RESPONSIBILITIES "¯   Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements   Monitor sanitation practices to ensure that employees follow standards and regulations   Check the quality of raw or cooked food products to ensure that standards are met   Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food   Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef   Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes and specifications in an accurate and timely manner   Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time   Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation   Ensure that food quality, quantity, freshness, and presentation meet The Fulton standards   Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out)   Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards   Follow all company policies, procedures, and guidelines    Operate ethically to protect the assets and image of the company   Performs o ther duties and responsibilities as per business need     KNOWLEDGE, EXPERIENCE AND SKILLS   A minimum of 2 years of progressive culinary management experience in an upscale food and beverage operation   Culinary degree and/or certificate highly desirable   Highly developed knowledge of various culinary styles and mastery of all line level cooking stations, able to train and instruct team on proper performance of their duties   A professional and polished approach to leadership in a busy atmosphere   Ability to think quickly and multi-task in a fast-paced environment   Ability to take direction and execute   Effective communication and interpersonal skills conducive to a productive teamwork environment   High standards for cleanliness of wor kspace and service areas   Ability to work in an ever-changing environment   Ability to work both independently and in a team environment   Strong work ethic and customer-focused approach   Ability to work a flexible schedule including days, nights, weekends, and holidays   Must be passionate, entrepreneurial, and dedicated to success     PHYSICAL REQUIREMENTS "¯   Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards."¯"¯   Must be able to lift and carry up to 50 lbs ; Ability to stand for prolong periods of time and climb steps regularly."¯"¯   Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment."¯     BENEFITS and PERKS "¯   Comprehensive medical, dental, vision and commuter benefits"¯   Employee dining discounts"¯   Professional growth and development opportunities"¯   "¯   COMPENSATION   The base pay range for this position is $65,000.00-$80,000.00 a year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.       "¯   Creative Culinary Management is an equal opportunity employer. "¯  

Created: 2024-11-02