Sous Chef
$75,000–$85,000 year
On-siteNew York City, New York, United States
Job Summary
Sous Chef at Rosa Mexicano Restaurants in NYC oversees kitchen operations and assists the Executive Chef in planning, ordering, inventory, and food preparation. Responsible for training and directing back-of-house staff to meet quality standards and customer expectations. Partners with marketing and culinary teams to roll out new culinary programs, helps manage cost controls and expenditures, and ensures compliance with health, sanitation, and safety regulations. Coordinates and participates in cooking various items, maintains equipment and storage areas, manages inventory and leftovers within company guidelines, and supports frequent departmental meetings and staff development. Requires leadership, strong knowledge of food and catering trends, proficient computer skills, and ServSafe Certification (preferred).
Desired Qualifications
- Culinary degree preferred
- Bachelor's Degree in Food Services Technology/Management/or related field preferred
- Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training
- Experience with planning and managing catering events from a culinary perspective
- Strong leadership skills and desire to work with an industry leader
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- Proficient computer skills (Microsoft Office, Email and the Internet)
- Ability to communicate on various levels including management, departmental, customer and associate
- Ability to work a continuously flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation
- ServSafe® Certification
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