What are the responsibilities and job description for the Sous Chef position at Relais & Châteaux?
Company Description
Eleven Madison Park is a plant-based fine dining restaurant that overlooks Madison Square Park in New York City. First opened in 1998 as a French brasserie, the restaurant has been headed by Chef Daniel Humm since 2006 and owned by his company Make it Nice Hospitality since 2011. Eleven Madison Park has evolved significantly under his leadership both in food and in experience, earning several accolades including 4 stars from the New York Times and 3 stars from the Michelin Guide.
In 2021, Eleven Madison Park reopened its doors post-pandemic as a completely plant-based restaurant. The desire to reinvent and push the boundaries of fine dining has always been at the heart of Eleven Madison Park, and the team is committed to showcasing our respect for the craft through the precision of our cooking, the elegance of our service, and the passion for our work.
Job Description
About the Company
Eleven Madison Park is a plant-based fine dining restaurant that overlooks Madison Square Park in New York City. First opened in 1998 as a French brasserie, the restaurant has been headed by Chef Daniel Humm since 2006 and owned by his company Make it Nice Hospitality since 2011. Eleven Madison Park has evolved significantly under his leadership both in food and in experience, earning several accolades including 4 stars from the New York Times and 3 stars from the Michelin Guide.
In 2021, Eleven Madison Park reopened its doors post-pandemic as a completely plant-based restaurant. The desire to reinvent and push the boundaries of fine dining has always been at the heart of Eleven Madison Park, and the team is committed to showcasing our respect for the craft through the precision of our cooking, the elegance of our service, and the passion for our work.
Reports to: Chef de Cuisine and Executive Sous Chef
Direct Reports:
- Line cooks
- Prep cooks
- Commis
Duties and Responsibilities
Culinary
- Supervise the hourly line cooks, commis, and externs as they prepare their daily mise en place and prep mise en place
- Ensure that the walk-in coolers and dry storage spaces are kept clean and organized in accordance with Hazard Analysis Critical Control Point (HACCP) guidelines and restaurant guidelines
- Taste the daily mise en place to ensure proper seasoning and quality
- Lead an assigned station to ensure that all line cooks are preparing and plating the dishes properly
- Work in conjunction with the dining room and kitchen expeditor to ensure proper timing of all courses leaving the kitchen
- Work in conjunction with the Chef de Cuisine and porter team to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards
- Maintain the Hazard Analysis Critical Control Point (HACCP) documentation focusing on data entry and daily upholding of standards
Hiring
- Assist in interviewing potential kitchen employees when needed
- Actively seek out new members for our kitchen team to ensure a proper foundation as the restaurant grows and develops
Additional Information
All your information will be kept confidential according to EEO guidelines.