What are the responsibilities and job description for the Sous Chef position at The Northport Hotel?
The Northport Hotel is hiring a Sous Chef to open and run the day-to-day culinary operation. The Northport Hotel will feature a 170-seat casual fine dining restaurant. Are you passionate about food, hiring, and developing a team focused on our mission and vision? We are looking for a detail-oriented culinarian that has a passion for food quality and customer service. Apply now to become part of this winning team!
Financial Responsibilities:
- Assist day-to-day food cost controls and reporting
- Follow company labor systems to ensure payroll expense is in line
- Accurate forecasting for long-term planning
- Work closely with the sales team to ensure we are driving top-line revenues through the correct pricing strategy
Team:
- Recruit, hire, and train culinary team building a passion for high-quality food and presentations
- Consistently coach and train all team members in company standards and goals
- Encourage and recognize team performance and develop team members for next-step opportunities
- Ensure the team maintains kitchen equipment and space in above standard condition through daily checklists and cleaning assignments
Culinary:
- High volume food operation requiring hands-on leadership\
- Ensure use of quality ingredients, recipes, and plating is executed flawlessly
- Maintain line through production charts, line standards, and prep work
- Maintain kitchen condition though out day to maintain above-standard cleanliness
Leadership
- Holds self and team to company standards
- Combination of hands-on and consistent team coaching
- Fair firm and consistent
- Embraces a culture of service and teamwork for back-of-house and service teams
- Able to handle and manage stress
- Consistently active in the constant improvement process
Chef, Lead
Cold Spring Harbor Laboratory -
Cold Spring Harbor, NY