Sous Chef

Pasquale Jones is looking for experienced Sous Chefs to join our team! We are a restaurant on the corner of Mulberry and Kenmare Streets with two imported, Italian made, wood-fire ovens we use to sling the best  pizza Napoletana   this side of Naples and roast produce from New York farmers, Long Island fishing boats, and carefully sourced beef, pork, and lamb - to name a few.  Our space is local, spreading from the inside out; we're organic in our approach and our delivery. Our team's background is complex and while we hail from some of the finest dining establishments in the world, we just want to be your favorite, neighborhood joint. Our wine list is broad enough for you to come by and enjoy wine with us every night or, you can be a baller and order something you can't get anywhere else in the world. As a Sous Chef at Pasquale Jones, you will: Actively work to ensure the culinary excellence of Pasquale Jones while building a high performance team. Ensure that all employees are trained and knowledgeable in all aspects of service, while holding team members accountable for their specific job responsibilities to the standards of Pasquale Jones. Work with Chef de Cuisine to establish appropriate staffing for each individual service according to need, while effectively managing payroll Ensure that all BOH employees accurately understand schedule guidelines and expectations as outlined by the applicable kitchen policies and DHG Employee Handbook. Appraise employee performance as a way to continuously address concerns, resolve problems, counsel or coach. Remain constantly up to date and compliant with the correct Operations, Financial and HR practices and policies. Leads the entire management team in compliance with the entire Health Department code with assistance from the Chef de Cuisine and General Manager to ensure an "A" letter grade on all sanitary inspections. Ensure rigorous knowledge of and adherence to all applicable laws, policies and procedures. Guides the back of house management team in ensuring the back of house is consistently clean and organized to both DOH and Pasquale Jones standards.   Guide the entire back of house in upholding the excellence and efficiency of the business operations, food preparation and service. Execute all daily preparation and mise en place. Work to actively assist all team members in order to prepare for all services, events and offsites. Work with all team members to effectively open/close the kitchen each day to the appropriate DOH standards. Ensure all recipes are followed and presented per the standards of Pasquale Jones. Ensure a high level of quality and consistency with standard portion sizes. Work with the Chef de Cuisine to enforce and improve the standards of quality, organization and cleanliness throughout all areas. Plan and organize for all services and events while also taking part in daily ordering responsibilities, inventory management and other administrative duties. Take part in menu and recipe development and standardization. Kitchen Organization and Maintenance Ensure that all products are stored and rotated per the necessary FIFO protocols. Ensure all food items are prepared in accordance with food handlers guidelines. Understand and adhere to all DOH safety and sanitation standards when cleaning and maintaining the kitchen. Maintain a clean and organized workspace at all Ensure proper use and maintenance of kitchen equipment. Maintain a clean and stocked workplace, storage area and walk in at all times. Follow all opening/closing kitchen procedures.

Created: 2024-10-19