Sous Chef
Mandarin Oriental
- New York City, NY
- $75,000-85,000 per year
- Permanent
- Full-time
- Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis
- Strive for perfection in the outlet, 100 % Guest satisfaction
- Assist and help coordinate all menu planning and implementation
- Ensure food standards and presentation are maintained and always improved
- Organize food production in a cost effective and hygienic manner
- Weekly schedule generation for kitchen colleagues
- Assist in recruitment, training, coaching, and corrective actions of all kitchen staff
- Constantly strive to improve operating procedures
- Find methods of reducing costs without affecting the level of service or product received by the guests
- Maintain and monitor Safe and Sound Procedures
- Use the Employee Handbook to understand the consistent way of Communicating Rules & Regulation to our Team.
- Develop Standard & Procedures
- Being an effective listener, before acting is essential. (Seek to understand)
- Attend meetings when designated to do so
- Controlling & being accountable to the effort in achieving both Food & Labor Cost Goal
- Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc.
- Lead training as it pertains to FLHSS
- Minimum of 5 years in the luxury hotel culinary
- Minimum of two years management experience in a high volume or fine dining establishment
- Experience in Union environment coaching union colleagues
- Experience in Multi-cultural cuisines
- Ability to multi-task
- Ability to work AM and PM
- Possess a good written and verbal command of the English Language.
- Possess a pleasant and outgoing personality
- Thorough knowledge cooking fundamentals
- Working knowledge of advanced techniques
- Able to organize large parties
- Extensive knowledge of kitchen equipment
- Working knowledge of mathematics for recipes, ordering, and financial research purposes
- Working knowledge of computers and basic software
- Work in high stress conditions
- Ability to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience
- Stand/Walk 8 - 12 hours a day
- Sit 8 - 12 hours a day
- Lift or Carry 0-20 pounds frequently
- Lift or Carry 21-50 pounds occasionally
- Lift or Carry 51-100 pounds occasionally
- Bend frequently
- Squat frequently
- Kneel occasionally
- Climb occasionally
- Reach above shoulders occasionally
- Perform repetitive hand motions frequently
- Ability to stand and work in continuously in confined spaces for long periods of time
- Possess Sufficient dexterity to use all kitchen equipment
- Ability to lift, bend, stoop, walk, push, and pull heavy equipment for long periods of time
- Ability to perform all duties in extreme temperature ranges
- Ability to work both the AM and PM, all holidays, and weekends, as necessary