Sub Sous Chef
$66,830–$89,107 year
On-site · New York City, New York, United States
Job Summary
Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. Start food items that are prepared ahead of time, ensuring not to over-prepare based on estimated needs. Date all food containers and rotate as per HEI Hotels and Resorts standards, keeping perishables at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull, and line setup. Note out-of-stock items or shortages and assist in keeping buffet stocked. Return unused items to designated storage, covering/labeling perishables. Assist in planning actions to correct food cost problems and to control waste and usage per standards. Operate and maintain equipment such as deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill. Comply with attendance rules and be available to work regularly. Perform other related duties as assigned.
Required Qualifications
- Hotel experience preferred
- Finger/hand dexterity to operate food machinery
- Ability to lift/carry up to 100 lbs
- Effective verbal and written communication skills
- Ability to adapt communication style for different audiences
- Ability to work regular shifts and attend to duties as assigned
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