Come join our new 270 Park Culinary Team as a Sous Chef

 

As the Sous Chef within our Culinary Team, you will be responsible for the day-to-day operation of your outlet. This includes menu planning, menu development, and cost control, as well as setting and maintaining best-in-class standards for quality and service with a focus on seasonal ingredients. You will support the hiring, training, development, and performance counseling of all staff within your area of responsibility. You will assist with food ordering, maintaining vendor relations, researching new vendors, and assisting the Executive Chef with menus, staffing, and administrative duties. This role requires a flexible work schedule from Monday to Friday, with limited weekends.

Job responsibilities 

Highly developed knowledge of various culinary styles and mastery of all line level cooking stations, able to train and instruct team on proper performance of their dutiesA professional and polished approach to leadership in a busy atmosphereAbility to motivate and drive performance and results of a diverse culinary teamProvides operational oversight of their outletOversee catering events by assisting with planning and staffing of the kitchenAssist in the development and execution of training procedures and operational objectivesEstablishes and maintains the highest standards of food qualityAdhere and uphold Sanitation Standards set forth by NYC Health Department & JPMC Culinary Team Oversee the maintenance of kitchen equipment and communicate with facilities management ,Keep stations clean and organized during service and preparation, order and requisition product, performs closing/opening dutiesOversee daily preparation for their outlet and others when needed

Assist in quality control of products received

 

Required Qualifications, capabilities and skills 

5 years of progressive culinary management in an upscale food and beverage operationAbility to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.Must be able to lift and carry up to 50 lbs.Ability to stand for prolong periods of time.Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.Climbing steps regularly