Sous Chef (Temporary)

1. The ability to verify that all scheduled staff is present and signed-in.
2. The ability to requisition all food items needed daily from the food storeroom in concert with all cooks.
3. The ability to supervise all employees during the set-up, service and breakdown for each meal period.
4. The ability to verify the taste and presentation of food produced prior to meal periods.
5. The ability to follow all control and key procedures.
6. The ability to communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's banquet function sheets.
7. The ability to expedite orders on the line.
8. The ability to inspect and supervise the sanitation and maintenance of equipment.
9. The ability to ensure that proper work orders are made to repair kitchen equipment.
10. The ability to control labor and food costs.
11. The ability to ensuring training is occurring on an ongoing basis with all employees.
12. The ability to maintain discipline and motivation for employees.
13. The ability to perform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done.
14. The ability to assist the storeroom Receiving Clerk in reviewing the quality of goods received.
15. The ability to review the refrigeration areas of the kitchen and storerooms to ensure the proper usage of merchandise.
16. The ability to assume responsibility for the quality of food prepared in the employee cafeteria and the supervision of cafeteria staff.

17. The ability to assist the banquet kitchen and other areas as needed.
18. The ability to inform and keep the Executive Chef up-to-date on problems and irregularities and recommends courses of action.
19. The ability to monitor and control the labor utilized to produce a quality product while adhering to labor standards.
20. The ability to monitor and control the food cost by creative menu planning, keeping waste to a minimum and low pars.
21. The ability to assist in the development of a safe and clean working environment.
22. The ability to ensure kitchen employees are storing foods properly.
23. The ability to assume full responsibility in the absence of the Head Chef or Director of Food&Beverage.
24. The ability to participate in the scheduling and performance evaluation of kitchen employees.
25. The ability to respond properly in any hotel emergency or safety situation.
26. The ability to perform other tasks or projects as assigned by hotel management and staff.

1. Reading, writing and oral proficiency in the English language.
2. Three to five years prior NYC experience in cooking and supervision in a luxury hotel or restaurant.
3. A degree in Culinary Arts.
4. Good leadership, training, motivation and communication skills.
5. Knowledge of Collective Bargaining Agreement is a plus.