Experienced Sous Chefs

NYC Hospitality Powerhouse IGC Hospitality is seeking an experienced Sous Chef for its high volume venues at The Rockaway Hotel . In Good Company Hospitality Owns and operates multiple high volume venues in NYC and Florida including Refinery Rooftop, Parker & Quinn, Park Avenue Tavern, The Wilson and O'Toole's Way.

About the job:

This position will assist the executive chef & chef de cuisine in building and maintaining a kitchen structure of the highest standard, management commitment, staff discipline, hygiene, personal hygiene, and interpersonal skills in every stage. This position will assist the executive chef & chef de cuisine in maintaining the extremely high level of quality being achieved within the cuisine. Together with the executive chef & chef de cuisine to supervise and co-ordinate the kitchen services within IGC Hospitality food program and events. In the absence of the executive chef & chef de cuisine to take control of the kitchens in every area to the same standard. To cook and serve any food on a daily basis according to the business requirements without compromise of quality. To assist in the development of recipes and new dishes as on-going procedure. To ensure with the executive chef & chef de cuisine that the kitchen operates at a consistent food cost of 28%. To assist the executive chef & chef de cuisine in training of all kitchen & BOH staff. To assist the executive chef & chef de cuisine in organizing the line cooks, dish washers and all BOH staff with cleaning schedules, opening schedules and closing schedules.

Requirements:

Ability to execute professional cooking and service standards. Proficient knife handling and sharpening skills. Understanding and knowledge of safety, sanitation and food handling procedures. Attention to detail in completing tasks. Ability to actively listen- giving full attention, understanding, asking questions as appropriate. Ability to accept feedback and work calmly and effectively under pressure. Ability to take direction and to work in a team environment. Must have problem solving abilities, time management skills and be self-motivated. Commitment to quality service, and food and beverage knowledge. Ability to physically handle knives and other sharp, heavy or potentially dangerous items. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet high. Proper usage and handling of various kitchen machinery to include slicers, ovens, stoves, grinders, mixers and other kitchen related equipment Must be able to work efficiently in a limited space. Must be able to work at a fast pace for an extended period of time. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. •MUST have strong expeditor experience, flexible schedule and minimum of 2 years Sous Chef experience.•

Job Type:

Full-time Pay:

$67,000.00 - $77,000.00 per year

Benefits:

Health insurance Paid time off

Shift:

Evening shift Night shift

Work Location:

In person