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About the Role

Join our team as a Sous Chef to support the Executive Chef in all aspects of Back of House (BOH) operations, ensuring safety, quality, recipe accuracy, and financial profitability. You will also be responsible for the scheduling, training, access, and professional development of kitchen employees in a new Modern American Steakhouse.

Responsibilities

• Directly support the Executive Chef in all aspects of BOH operations.
• Oversee kitchen operations to ensure safety, quality, recipe accuracy, and financial profitability.
• Manage scheduling, training, access, and professional development of kitchen employees.
• Display in-depth knowledge of assigned recipes and share new culinary knowledge.
• Possess in-depth knowledge of operational systems, including payroll, inventory, and purchasing.
• Assist with interviewing, hiring, and training new applicants.
• Conduct kitchen job performance reviews.
• Coach and develop heart-of-house employees by setting clear guidelines and expectations.
• Ensure all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
• Ensure all employees are compliant with all BOH standards and procedures.
• Maintain a positive and professional attitude and appearance.
• Adhere to company standards outlined in the company Handbook.
• Complete all required Jolt checklists.
• Prioritize safety and follow department and company safety standards.
• Maintain relevant industry knowledge through continuing education and training.
• Attend training sessions, departmental meetings, and daily pre-service meetings.
• Ensure the well-being of guests and co-workers by following Company Safety Standards and maintaining compliance with the Department of Health and OSHA.
• Perform other duties as assigned.

Requirements

• At least 2 years of previous experience as a Sous Chef in a high-volume restaurant.
• Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required.
• Current New York Food Handler Card.
• Ability to work evenings, weekends, and holidays as needed.
• Ability to adhere to all company policies and function as a role model.

Skills

• Consultative skills
• Ability to work cross-functionally
• Excellent verbal and written communication skills
• Strong menu planning
• Demonstrated financial acumen with P&L statements and labor models
• Excellent organizational skills
• Problem-solving skills
• Time management ability
• Ability to diagnose and develop recommended solutions
• Computer proficiency (Microsoft Word and Excel)
• Ability to maintain and/or repair all BOH equipment to ensure staff safety

Location

• New York, NY

Work Type

• Full Time
• Onsite

Experience Level

• 2+ years as Sous Chef

Education Level

• New York Food Handler Card

Salary/Compensations

• $75,000.00 - $80,000.00

Benefits

• Health insurance
• Dental insurance
• Vision insurance
• Competitive Pay

About the Company

• Carver Road Hospitality invests in, develops, and operates award-winning restaurants, lounges, and lifestyle experiences across New York City, Las Vegas, Salt Lake City, and beyond.
• Known for elevating standards and creating unforgettable guest moments, we offer meaningful growth opportunities within a forward-thinking hospitality company.
• This highly anticipated concept will feature culinary leadership by Daniel Ontiveros, mixology by Francesco Lafranconi, and a premium, immersive design by Rockwell Group led by David Rockwell.

Equal Opportunity

• We are an equal-opportunity employer and value diversity and inclusion.