Sous Chef

Industry:

Company: Nama

The Sous Chef forF&B 575 at Nama at Aman New York is responsible for providing overallleadership, creating a consistent positive environment while maintaining thehighest degree of quality in both service and product. This includes overseeingrecipe development, item costing, product specification, sourcing,implementation of new menus and on-going quality assurance processes andsystems.

This position has an annual compensation that ranges from $80,000 – $85,000.

KEY RESPONSIBILITIES
• Assist Chef de Cuisine and other Sous Chef in allaspects of kitchen procedures and food & beverage to ensure excellence inservice and product
• Act as leader in Chef de Cuisine’s absence,including standing in for Omakase or expediting main dining room service
• Plan and execute events from a culinary perspective
• Formulate and implement procedural guidelines,policies and standards pertaining to the restaurant
• Guide and support culinary team in theimplementation and adherence of kitchen standards, processes & systems
• Adhere to all guidelines in the employee handbook
• Set up and sanitize workstations
• Ensure all food items are properly stored and easilyaccessible
• Supervise food and cooling temperatures
• Accept or reject ingredients from suppliers
• Maintaina clean, orderly, and sanitized kitchen
• Check all station mise en place daily prior to eachservice. Ensure that it is to standard.
• Do random sanitation and temperature checks on eachstation
• Base prep volumes and schedules based off ofreservation numbers.
• Ensure the team to be on line for kitchen line up
• Ensure kitchen maintains cleanliness
• Report kitchen issues to engineering and follow upon status
• Ensure day to day compliance with department ofhealth protocols
• Perform other tasks or projects as assigned by management

REQUIRED EXPERIENCE AND QUALIFICATIONS
• Culinaryassociate degree or apprenticeship in culinary arts preferred, and at least 2years in a supervisory level in aluxury restaurant or hotel setting, Japanese cuisine preferred
• Familiar with luxury Omakase style sushi service
• Ability to train, guide and coach line cooks and new hires
• Strong teamwork and communication skills
• Able to work long shifts in a fast paced environment
• Flexibility to work shifts, weekends, nights, andholidays
• Food Safety certified
• Able to be organized, manage time wisely and workwith little to no direct supervision
• Very high attention to detail
• Sensitive to cultural nuances
• Able to handle a multitude of tasks in an intense, fastpaced environment
• Ability to maintain a clean and professionalappearance as per company policies
• Abilityto carry, push, and pull heavy loads; standing, bending and lifting up to 40pounds may be required
• Ability to stand for extended periods of time
• Multi-lingual is a plus