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. db Bistro Moderne—home of the famed “db Burger”—is at the midtown crossroads of fashion and theater. This is Daniel Boulud’s contemporary interpretation of the Parisian classic and a restaurant where traditional French cuisine meets the flavors of the American market. The seasonal menu highlights the quality of fine ingredients served in a casual setting. This is one of New York’s top-rated bistros offering easy going and delicious dining at breakfast, lunch and dinner, and is a favorite pre- and after-theater destination.

Requirements:

Restaurant 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 restaurant 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 and help to maintain it 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:

Reports to: Executive Chef Competencies & Qualifications: 5 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