Sous Chef
Santi - New York City, NY
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We are hiring a Sous Chef for Santi! Michael White, the renowned chef, restaurateur and innovator who helped define Manhattan's modern Italian restaurant scene with destinations like Marea, Ai Fiori, and Osteria Morini, makes his return to New York with the October opening of Santi, from his BBianco Hospitality Group. Situated in the heart of midtown at Tishman Speyer's 520 Madison Avenue, Santi will explore seasonal Italian cooking through the lens of White's many years living in Italy and the South of France, offering both a culinary retrospective and an exciting next step in his storied career. The name Santi is derived from a fond memory of White's culinary mentor, Gianluigi Morini, a chef and bon vivant who helmed the kitchen at San Domenico. Eager to taste the dishes from the kitchen, he would wave off a plate and utensils and say: "Le mani degli chef sono come le mani dei santi" - "The hands of chefs are like the hands of saints." At Santi, White's menu retells the story of his years living and working in Imola, the Amalfi coast, and the South of France, with a menu consisting of handmade pastas, meats, fish, vegetables, crudos, rotating specials, and large format dishes. It builds on his 36 years in the kitchen and traverses the whole of the Italian peninsula with a focus on seasonality. There will be wild game, truffles, and ragouts in the fall, ephemeral green market produce in the spring, and rare ingredients from across the globe incorporated thoughtfully and with nuance. The Sous Chef will work closely with the Chef de Cuisine and team in maintaining the highest quality and standards in daily operations of the kitchen. The Sous Chef will be overseeing the prep kitchen as well as the service kitchen to ensure the executions of the prep and menu items are up to the company's standards. This position has an active role in both the management and development of hourly prep cooks and service cooks. Duties and Responsibilities Supervises the hourly cooks as they prepare their daily mise en place. Trains all new hires how to prep/work the station efficiently and cleanly. Ensures the team is executing the menu items consistently Ensures the walk-in, freezer, and dry storage spaces are kept clean and organized. Conducts daily station tastings to ensure everything is seasoned properly. Assists the chef team in menu designing and recipe testing/writing. Ensures that all equipment and facilities are maintained and cleaned in accordance to restaurant standards. Ensures that all HACCP documentations and properly filled out. Completes daily ordering of produce, dry goods, paper goods, and proteins. Participates in training about standardized policies (HR, fire, hygiene, health, safety, employee handbook, etc.) Sets an example for impeccable service, maintaining the ability to do any BOH job in the kitchen in the absence of staff or during moments of high volume Maintains a strong understanding of company background, core values and philosophy Adheres to all company safety and sanitation policies and procedures Performs other work-related duties as assigned by the Chef de Cuisine and/or senior leadership Candidates can expect : Competitive wages, above industry standard benefits, paid sick leave, and generous vacation time To be part of a growing team, and regularly engage together in cross-company dialogue and exchange A dedicated team of operators to support the venue and team Compensation and Benefits $65,000 - $85,000 annually Health insurance Pre-tax transit benefits Paid time off Position Requirements: Minimum 3 years culinary leadership experience in a fine dining, high volume restaurant NYC Food Protection Certificate Extensive and excellent knowledge in food products, cooking techniques and knife skills. Strong oral, written and interpersonal communication skills. Ability to train and instruct team on proper performance of their duties. Excellent team leadership, organizational, and team management skills. Able to lift and carry up to 50 lbs. and able to stand for extended periods of time. Willingness to maintain a clean, healthy, and safe working environment Ability to coordinate multiple activities with attention to detail Able to work nights, weekends and holidays, and variable schedule, per the needs of the business Must be motivated with a strong desire to both learn and teach Physical Demands Ability to be flexible with job demands and open-minded when being asked to complete tasks Ability to operate and use all equipment necessary to run the restaurant Ability to handle stress under pressure Ability to move or handle equipment throughout the restaurant generally weighing 50 pounds Ability to work varied hours/days as business dictates Ability to stand for up to 8-10 hours a day BBianco Hospitality Group is proud to be an Equal Opportunity Employer. "¯We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.
Created: 2024-09-25