Sous Chef

White Oak Tavern -
New York, NY

Quick Apply

Job Details

Full-time
$60,000 - $75,000 a year
11 days ago

Benefits

Health insurance
Dental insurance
Paid time off
Vision insurance

Qualifications

Kitchen health and safety standards
Customer communication
Staff supervision
Teaching stress management
Food service health code compliance
Budget control
Standard Operating Procedures (SOPs) implementation
Coaching
Labor cost analysis
Workplace dispute resolution
English
Inclusive leadership practices
Team development
Kitchen cost control
Inventory tracking for food cost management
Hospitality industry experience
Team training
Kitchen staff training
Mentoring
Hazard identification and correction
Recruiting
Individual consumer customer service
Managing kitchen staff
Achieving sales targets
Business operations
Sales leadership
Restaurant cost management
Safety standard operating procedures
Standard operating procedures (SOPs)
Financial acumen

Full Job Description

Are you Happy? Are you looking for a change? COME JOIN US - a supportive team that values you and respects your time! Join Us at White Oak Tavern as our next Sous Chef!

What we ask of you:

The Sous Chef is responsible for assisting in managing all programs, systems, routines, and standard operating procedures related to the culinary operations of the kitchen. Working directly alongside the Executive Chef, the Sous Chef is accountable for the maintenance and implementation of the culinary program which includes, but is not limited to, overseeing sales targets and cost control, supporting strategic research and development initiatives, recruiting, training and retaining kitchen staff, ordering/inventory support, providing world-class customer service to both internal and external guests as well as maintaining all equipment and facilities. As an extremely efficient individual, with a passion for executing food excellence and hospitality, the Sous Chef helps to manage a strong kitchen by showcasing advanced business and culinary insight.

GENERAL DESCRIPTION & REQUIREMENTS

Culture:

Epitomize all that Fox Lifestyle Hospitality Group’s culture represents (respect our guests, our product, our work family, our communities)
Infuse Fox Lifestyle Hospitality Group’s core values into all interactions, policies, and programs (respect, diversity, authenticity, accountability, development, passion, and kindness)
Outline concise, purpose-filled expectations and communicate in a fashion that feels clear, inclusive, and fair
Strategic and detailed in future planning, level-headed in approach, consistent in messaging
Be responsible for kitchen culture and all best practices

Finance:

Aid in ensuring proper team member coverage while maintaining target labor costs
Aid in ensuring the profitability of the restaurant by growing sales and controlling the cost of goods
Maintain proper loss prevention standards

Operations:

Serve as a reference point for questions on recipes, food specifics, presentation and food quality
Implement food preparation tactics that maximize efficiency
Aid in ensuring that the kitchen is set up for success with all tasks completed on time
Evaluate marketing line, measuring what’s ready to serve, what needs to be prepared, and any potential waste
Aid in maintaining a tight and orderly kitchen, including storage, labeling, preparation, and all safety protocols
Promote and practice safe work habits, identify and resolve potential safety hazards; Document accidents, conduct an initial investigation(s), and determine the root cause of safety incidents in the interest of maintaining a safe work environment; aid in training team to ensure compliance in all safety practices
Aid in achieving and maintaining the 'A' letter grade from the Health Department, holding the team accountable, and role-modeling cleanliness from your tactics organizing the kitchen and all stations
Aid in ensuring that all company drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards

Staff Management:

Lead in training while delivering delicious food and great fiscal results
Facilitate ongoing training and development of staff. Role model for outstanding service; continuously working to elevate service standards through supporting the Chef De Cuisine and ongoing training of the BOH team
Actively give and receive both positive and critical feedback, in an open, reflective, and healthy manner
Consistently monitor, coach, and encourage team members to exceed the company service standards
Resolve team member or customer conflicts through company-compliant handling procedure
Ensure that staff comply with company policies and procedures, as well as city, state, and federal laws
Build team spirit by fostering a work environment where team members are encouraged and valued

General:

Able to lift 30+ lbs
Fluent in both written and spoken English; Preferred basic proficiency in spoken Spanish
Polished personal presentation; grooming meets company standards, as outlined by the Employee Handbook
Able to work nights, weekends, and holidays, and variable schedule, per the needs of the business
Ability to walk, stand, and bend continuously and for extended periods as required to perform job functions
Ability to perform essential job functions under pressure, and maintain professionalism when working under stress
Maintain general knowledge of company history, concept, location, transportation, Management team, etc.
Attend mandatory meetings including leadership meetings, staff meetings, etc.
Complete other duties as assigned by the Leadership Team

Compensation Details

Compensation: Salary ($65,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts

Required Skills

Assisting in Managing Programs, Systems, Routines, and Standard Operating Procedures in the Kitchen

Leadership

Overseeing Sales Targets and Cost Control

Teamwork

Recruiting, Training, and Retaining Kitchen Staff

Communication

Ordering/Inventory Support

Problem Solving

Providing World Class Customer Service

Time Management

Maintaining Equipment and Facilities

Attention to Detail

Executing Food Excellence and Hospitality

Customer Service Orientation

Infusing Company Culture and Core Values Into Interactions

Adaptability

Future Planning and Strategic Thinking

Conflict Resolution

Maintaining Target Labor Costs

Safety Awareness

Growing Sales and Controlling Cost of Goods

Organizational Skills

Implementing Food Preparation Tactics for Efficiency

Mentoring

Maintaining a Tight and Orderly Kitchen

Culinary Creativity

Promoting and Practicing Safe Work Habits

Financial Acumen

Achieving and Maintaining Health Department Grade

Stress Management

Training and Developing Staff

Continuous Monitoring, Coaching, and Encouraging Team Members

Resolving Conflicts

Ensuring Compliance With Company Policies and Procedures

Fluent in English, Basic Proficiency in Spoken Spanish

Able to Work Nights, Weekends, Holidays, and Variable Schedules

Physical Ability to Lift Heavy Items, Walk, Stand, and Bend Continuously

Ability to Work Under Pressure and Maintain Professionalism

Maintaining General Knowledge of Company

Ability to Attend Mandatory Meetings and Complete Assigned Duties

More detail about White Oak Tavern part of Fox Lifestyle Hospitality Group

Quick Apply

Job Seeker Tools

Employer Tools

Browse

Stay Connected