SOUS CHEF, EXECUTIVE SOUS CHEF

SOUS CHEF, EXECUTIVE SOUS CHEF

Happy Monkey by Jean-Georges - 3.0 Greenwich, CT Job Details Part-time | Full-time $65,000 - $75,000 a year 5 hours ago Benefits Health insurance Qualifications Menu design Staff scheduling Supervising experience Staff training Kitchen staff training Kitchen staff scheduling Senior level Crew management Kitchen organization Full Job Description

FOOD + AMIGOS

Two of life's most important ingredients. Adventurous and ever changing, Happy Monkey is a fun-loving Latin restaurant from world-renowned Chef Jean-Georges Vongerichten. Happy Monkey embraces fresh, locally sourced ingredients and a distinctly Latin approach to dining socially. A place to meet, eat and drink any night of the week. Situated in vibrant Greenwich, Happy Monkey is the Vongerichten's first restaurant in Connecticut. Guests can expect to find the Chef's legendary approach to cuisine and outstanding service-all set within a convivial, contemporary atmosphere that offers something decidedly new. Whether you're sharing a few plates at our communal table, or enjoying a warm treat at our buzzing bar, you'll be dining in a setting that puts friends first. And we can't wait to meet you. The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in-command, he/she has a large amount of responsibility in the kitchen.

The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice. Job Duties Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision Come up with new dishes which appeal to the clients, whenever required Establish the working schedule and organize the work in the kitchen so that everything works like a "well-oiled machine" Produce high quality dishes that follow up the established menu and level up to location's standards, as well as to clients' requirements Plan the food design in order to create a perfect match between the dish's aspect and its taste Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources Maintain order and discipline in the kitchen during working hours Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen Working at Happy Monkey by Jean-Georges Health insurance