Impress employers and recruiters.
Choose from hundreds of resume examples.

Impress employers and recruiters.
Choose from hundreds of resume examples.

Target Resume Now

About the Role

The Sous Chef assists the Executive Chef in daily kitchen operations, including menu development, inventory management, supply purchasing, and cost control.

Responsibilities

• Manage kitchen logistics, scheduling, and payroll in the Executive Chef's absence.
• Assist with staff training, including recipe creation, tastings, and ingredient education.
• Monitor and manage the performance of all culinary staff, providing feedback and coaching.
• Ensure adherence to current safety procedures.
• Maintain food quality and presentation standards to achieve positive guest feedback.
• Assist in dish preparation and train others to ensure consistency.
• Follow established dish presentation guidelines and maintain consistency during service.
• Contribute to the creation of new menu offerings, specials, and seasonal changes.
• Ensure accurate food ordering and maintain proper inventory levels.
• Assist in managing food and labor costs to meet defined goals.
• Maintain strong communication with front-of-house management.
• Assist with menu change proposals, including costing, ingredient sourcing, and tasting preparations.
• Support the implementation of menu changes, including dish introductions and menu descriptions.
• Organize tastings for service staff regarding menu changes.
• Maintain up-to-date culinary and back-of-house documentation, including job duties, checklists, operations manuals, and personnel forms.
• Attend all meetings requested by the chef or FOH managers.
• Monitor company email for incoming communications.
• Participate in Avero reporting and stay updated with daily reports.
• Ensure compliance with all health department rules and regulations.
• Be present in the kitchen during all scheduled meal periods.
• Prepare and cook dishes according to recipes and service pace.
• Communicate last-minute menu changes and 86 items to the front-of-house team.
• Communicate all food-related issues to the front-of-house team.
• Introduce and organize tastings of menu changes and daily specials for service staff.
• Maintain current knowledge of food trends and ingredients.
• Continuously develop culinary knowledge on personal time and follow local trends.

Requirements

• Ability to work as part of a team.
• Personal cleanliness.
• Ability to communicate and understand direction in English to ensure workplace safety.
• Ability to understand, respond, and engage with co-workers, managers, and guests in English.
• Very basic food handling, preparation, and cleaning skills.
• Time management and ability to work under pressure in a high-volume production environment.
• Active listening and learning skills.
• Reading and speaking comprehension skills.
• Discipline to follow set standards.
• Ability to lift up to 50lbs.
• Must submit satisfactory proof of employment authorization and identity to complete Form I-9 within 72 hours of commencing work.

Skills

• Menu development
• Inventory management
• Cost control
• Staff training
• Recipe creation
• Food preparation
• Food presentation
• Food ordering
• Communication
• Teamwork
• Time management
• Active listening
• Reading comprehension
• Speaking comprehension

Location

• New York City

Work Type

• Full-time

Experience Level

• Assistant Chef

About the Company

• SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele.
• Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL.

Equal Opportunity

• SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.
• This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.
• We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment on any basis including age, sex, color, race, creed, national origin, religion, marital status, disability that does not prohibit performance of essential job functions with or without reasonable accommodation, or any other characteristic protected by applicable law.
• Federal law prohibits the employment of unauthorized aliens. All persons hired must submit satisfactory proof of employment authorization and identity in order to complete Form I-9 within 72 hours of commencing work. Failure to do so will result in immediate termination.