Job you are applying for:
DANIEL- Sous Chef
at the following location(s):
DANIEL - New York, NY
View Job Description - DANIEL- 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.
Restaurant DANIEL delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines. DANIEL offers the Bellecour Room for private dining and a warm and welcoming Bar & Lounge where guests enjoy creative cocktails, à la carte dining and sumptuous late night desserts. The restaurant has been awarded of four stars by the New York Times, as well as three stars by the Michelin Guide.
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