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Sous Chef New York Athletic Club- Travers Island - 4.0 Pelham, NY Job Details Full-time $75,000 - $85,000 a year 5 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Referral program Food provided Retirement plan Qualifications Food and beverage product quality management Kitchen health and safety standards Food service closing procedures Report preparation Recipe adherence Pre-cooking preparation Maintaining an organized workspace Food service health code compliance Food service opening procedures Presentations for conferences or internal meetings Food portioning English Manual packaging Store opening/closing procedures Food safety sanitizing procedures Expediting Stocking Packaging (food) Clean workspace maintenance Kitchen organization Full Job Description The New York Athletic Club has been a leader in the Westchester County private club space since the establishment of our soundside home, Travers Island, in 1888. Our team is seeking a dedicated, inventive, and experienced Sous Chef to assist our Executive Chef in creating dining experiences reflective of the NYAC's platinum- and emerald-rated heritage.

Summary:

The Sous Chef will be responsible for assisting the Executive Chef with the day-to-day culinary operations of the Club. The candidate will also provide professional leadership and have multitude of duties ranging from banquet functions to line production and food preparation.

Requirements:

Prepares food to specifications before and during operations. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures. Cooks all food to Proper specifications in a timely manner. Ensures proper food temperatures are maintained and food is stored correctly. Ensures freshness and quality of all menu items. Packages all products to proper specifications. Performs opening, closing and side work duties as instructed and according to proper Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked. Follows and upholds all health codes and sanitation regulations. Uses waste control guidelines and records all waste on spoilage sheet. Have reliable transportation. Must be able to work weekends and summer holidays.

Performs other duties assigned.

Qualifications and Experience:

Must possess full ability to communicate effectively in the English language orally, electronically, and in normal business forms. Must have strong a la carte expediting skills Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Flexible attitude for given tasks and adjustment of schedule when needed. Prolonged periods of standing and walking. Must be able to lift, balance, and carry trays of food weighing up to 25 pounds

Job Type:

Full-time Pay:

$75,000.00 - $85,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Referral program Retirement plan Vision insurance

Work Location:

In person