Chez Margaux

Job Details

POSITION SUMMARY 

The Sous Chef supervises the hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef de Cuisine and Executive Sous Chef. The Sous Chef will support with 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 Chef de Cuisine. 
• Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & 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 company 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 other duties and responsibilities as per business need. 

KNOWLEDGE, EXPERIENCE AND SKILLS 

• Minimum of two (2) years restaurant management experience in an upscale, high-volume, fine dining setting
• Previous experience opening a full-service restaurant with a proven record of positive leadership
• Culinary degree and/or certificate highly desirable 
• Highly developed knowledge of various culinary styles and mastery of all line levels cooking stations, able to train and instruct team on proper performance of their duties 
• Exhibit superior technical and natural cooking abilities
• A professional and polished approach to leadership in a busy atmosphere 
• Ability to think quickly and multi-task in a fast-paced environment 
• Effective communication and interpersonal skills conducive to a productive teamwork environment. Possess leadership, team building and implementation skills.
• High standards for cleanliness of workspace and service areas 
• Ability to work in an ever-changing environment 
• Strong work ethic and customer-focused approach
• Able to perform duties of all kitchen positions
• Valid NYC Food Handlers Certificate
• Strong knowledge of opening and closing procedures
• Proficient in Compeat and Avero
• Able to produce accurate monthly inventories
• Strong product knowledge
• Able to work independently with minimal supervision
• Must be passionate, entrepreneurial, and dedicated to success 
• Ability to work a flexible schedule including days, nights, weekends, and holidays 

PHYSICAL REQUIREMENTS  

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards
• Must be able to lift and carry up to 50 lbs.
• Ability to stand for the entire workday. 
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the store.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
• Climbing steps regularly. 

COMPENSATION 

The base pay range for this position is $75,000.00 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.   

Jean-Georges is an Equal Opportunity Employer.

More detail about Chez Margaux part of Restaurants by Jean-Georges, please visit https://culinaryagents.com/entities/713622-Chez-Margaux