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Job you are applying for:

Epicerie Boulud- Sous Chef

at the following location(s):

Bar Boulud, Boulud Sud, Epicerie Boulud - New York, NY

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View Job Description - Epicerie Boulud- Sous Chef
Description:

The Sous Chef is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control This position is salary-based. Epicerie Boulud is Chef Daniel Boulud’s eat-in and take-out market and oyster bar offering the chef’s signature viennoiserie and house-made charcuterie alongside our own soups, salads, and made-to-order sandwiches, fresh baked breads, pastry and macarons, in addition to artisanal cheeses from Saxelby Cheesemongers. Epicerie Boulud also features house-made gourmet foods and a selection of condiments selected by Daniel and his chefs in their world travels. The market also offers extensive catering for any occasion and gourmet gift collections online.

Requirements:

Store Operations Orders and inspects for quality all food and beverage items necessary for the production of the finished menu items Have the ability to work effectively in a team environment Maintain food quality and store standards Profitability and Cost Control Maintain budgeted labor costs. Controls overtime Maintain budgeted food costs. Controls waste Oversees food production for all stations Tracking food costs as requested Purchasing of maintenance/cleaning supplies. Ensure that employees keep waste to a minimum Employees Recognize the importance of employee morale Deal with any conflicts regarding back of the house staff Handles discipline as needed Maintenance Responsible for managing the maintenance and upkeep of the physical facilities Maintain health department by conducting weekly sanitation inspection with steward. Work with back of the house staff to maintain kitchen equipment. Monitor appearance of kitchen and storerooms and take corrective action.

Additional Info:

Competencies & Qualifications: 2 years of experience in high volume or fine dining environment, preferably in a supervisory role Accurate knife skills Ability to read and follow recipes and standards Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Actively practice food safety procedures Able to train and motivate team Organizational skills Effective time management