What are the responsibilities and job description for the Executive Sous Chef position at Brass New York?
BRASS and THE TUSK BAR, new food and beverage concepts in the Evelyn Hotel in Flatiron/ Nomad, is seeking an Executive Sous Chef. The Executive Sous Chef will report directly to CDC and Culinary Directors. A flexible, can do anything attitude is required.
With Michelin starred culinary partners and a strong front of house team in place, we are looking for an exceptional leader at the mid point of their career with the highest of ambitions.
RESPONSIBILITIES INCLUDE:
- Experience with restaurant openings
- Monitoring daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters
- Maintain all food inventory: order, receive and account for all food products and purchases.
- Hire, orient and train all BOH staff to ensure that the highest standards quality are met.
- Schedules and payroll for BOH team
- Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment
- Maintain core menu and identity while adapting offerings with local farm produce and creating specials as needed
- Expedite as needed
REQUIRED EXPERIENCE, SKILLS and QUALIFICATIONS:
- 2 years of previous experience as an Executive Sous Chef
- Bi-lingual in Spanish huge plus
- Experience leading a team of 25
- Must have NYC food handlers certification, or willing to obtain certification upon hire
- Food ordering and inventory knowledge mandatory
- Strong financial and computer skills; experience working with and understanding of P&L’s.
- Good knowledge of food trends with a focus on quality, production, food cost controls, and presentation.
- Ability to lead and discipline a team, and positively influence employee behavior. Scheduling a team of 25 .
- Experience in a high volume service (200 nightly covers) and production environment
Salary : $80,000 - $95,000