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Assistant Sous Chef

Location: New York, New York
Job # 11383688
The Supporting Cast is seeking a Sous Chef for a Contract Assignment opportunity at a variety of High End Hotels.
Job Description
The Assistant Sous Chef is responsible for supporting the Sous Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; while following proper food safety and sanitation procedures and profitability.  The Assistant Sous Chef supports the Sous Chef to ensure menu items are executed with excellence in the restaurant.  The Assistant Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience.  Additionally, the Sous Chef supports managing quality in all aspects of their job.
  • 2-5 years experience as a Assistant Sous Chef  in a 4 or 5 star hotel, restaurants or high volume convention banqueting service
  • Experience managing all kitchen employees who are in schedule for the day
  • Understands the financial aspects of a food operation including the successful identification of expense reduction through cost control maintaining quality and standards
  • Enforce HACCP procedures for sanitation and cleanliness
  • Working knowledge of collective bargaining rules concerning scheduling, call out management, scheduling and OT management
  • Experience compiling a list and checklist of ongoing issues and delegating to appropriate department
  • Experience working with/in a Union Environment
  • Ability to speak, read and write English clearly and distinctly with guests and employees
  • Planning and directing food preparation. As the second in command, you will be responsible for managing kitchen staff to ensure food is prepared properly.  You must be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen. Communication of any ‘86’ items
  • Managing kitchen staff.  You will often have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. Supervision of all Lunch orders to ensure everything is as per standards. Supervision of Banquet Breakfast Events as per direction from Banquet Chef
  • Training and scheduling. You will often be in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen. Managing call outs as well as scheduling conflicts
  • Expediting.  Serve as the expediter for the kitchen.  He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out. 
  • Quality Control.  Responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy.  The Sous Chef will often be asked to ensure that portions are correct and the food is plated in an attractive manner.
  • Contracted Temp Position
  • Typically, 5 days a week. Weekends, PM and AM Shifts. (Looking for flexibility)
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