Banquet Sous Chef Position Available In New York, New York

Banquet Sous Chef
The Dominick Hotel
246 Spring St, New York, NY 10013
Full Time • Salary ($72k – $78k)

Expires:

Jul 16, 2025 24 people viewed
Required Years of Experience 3 years Job Details
The Dominick is an independent hotel that offers its leadership team both freedom and responsibility.
The downtown address lends itself to a casual, more comfortable style of luxury. The design of the hotel imbues a welcoming feeling to the arrival experience with a soaring lobby space enriched by the warmth of wood louvers and the glow of a fireplace.

Vestry, the one-star Michelin restaurant, with its relaxing vibe and spectacular cuisine has quickly become a neighborhood and guest favorite. Our Terrace on 7 becomes a coveted destination with a chance to imbibe on a sampling of international street food and refreshing cocktails at El Ta’koy. The Dominick is looking for a Sous Chef to join our culinary team! Job Duties Oversees all restaurant kitchen operations.
Oversees all quality control of recipes and adherence to all recipes.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Support senior leadership by developing and assuming key management responsibilites
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
Trains and develops kitchen personnel.

Assists in hiring, counseling and disciplining staff.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Ensure that staff maintains and strictly abide by State sanitation/Health regulations and Hotel requirements.
Assist with schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
Supervise the organization and preparation of food for all Hotel Outlets and Employee Cafeteria.
Ascertain departmental training needs and coordinate training programs.
Maintain confidentiality of guest information and pertinent Hotel data.
Prepare daily/weekly payroll reports.
Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings.
Understand guest’s service needs. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.
Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control
Perform other tasks or projects as assigned by hotel management.
Conduct a frequent walk-through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained
Establish the day’s priorities and assign production and prep tasks to staff to execute.
Essential
High school diploma or equivalent vocational training certificate, some college.
Minimum 3 years experience in restaurants, preferably fine dining.
Experience with Staff management and administrative responsibilities
Certification of Culinary training or apprenticeship or 3 years experience in a similar position.
NYC Department of Health Food Handling Certification
Knowledge of OSHA Standards
Knowledge of all Culinary stations
Fluency in English both verbal and non-verbal. Compute basic arithmetic
Ability to lift, push, pull, bend and carry in excess of 40 lbs.
Able to stand and work in a confined area for extended periods.
Ability to work flexible schedule to include weekends and holidays

Compensation Details Compensation:

Salary ($72,000.00 – $78,000.00)

Benefits & Perks:

Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k,

Commuter Benefits Compensation Details Compensation:

Salary ($72,000.00 – $78,000.00)

Benefits & Perks:

Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits Required Skills Banquet Cooking Leadership Restaurant Kitchen Operations Team Management Quality Control Quality Assurance Restaurant Kitchen Operations Oversight Problem Solving Gallery
The Dominick Hotel
El Ta’Koy
7 more
7th floor Pool