Description:

Job 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 full-time and salary-based. Bar Boulud is Daniel Boulud’s casual bistro featuring the signature terrines and pates of famed Parisian Charcutier, Gilles Verot, along with a complete menu of seasonal French bistro cooking. The restaurant’s wine cellar features the wines of Burgundy and the Rhone Valley. Due to its close proximity to Lincoln Center, Bar Boulud is also a pre-theater and post-theater dining destination.

Requirements:

Essential Duties: Restaurant Operations  Assume the duties and of the Executive Chef when he/she is not present which include managing all aspects of the kitchen operation  Order and inspect 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 Profitability and Cost Control  Maintain budgeted labor costs and control overtime  Maintain budgeted food costs and control waste  Oversee food production for all stations  Track food costs as requested  Purchase maintenance/cleaning supplies Employees  Recognize the importance of employee morale and help to maintain it  Deal with any conflicts regarding back of the house staff  Handle discipline as needed Maintenance  Manage the maintenance and upkeep of the physical facilities  Conduct weekly sanitation inspection with steward.  Work with back-of- house staff to maintain kitchen equipment  Monitor appearance of kitchen and storerooms and take corrective action

Additional Info:

Reports to: Executive Chef Competencies & Qualifications:  3 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  Maintain health department, food quality, and restaurant 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