Sous Chef

New York - New York - Chelsea Piers/Pier Sixty

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Job Description

The Sous Chef is responsible for culinary event execution as well as overseeing production teams and Culinary staff management. The Sous Chef is responsible for execution and management of the more complex and larger events. S/he is responsible for overseeing quality control, consistency, efficiency and utilization of food products for Pier Sixty LLC and managing the culinary associates. S/he must act as a team leader and motivator for the kitchen staff, thus strong interpersonal skills and being a clear communicator is a necessity. S/he works closely with the Executive Chef in promoting the Company's Culture, Mission and Philosophy

Skills & Requirements

  • Minimum of 2 year culinary management experience in a high quality volume operation.
  • Minimum educational requirements AOS degree from a culinary school or apprentice program preferred.
  • Excellent volume cooking skills, presentation skills and palette.
  • Strong leadership and management skills, with ability to manage a variety of employees at different skill levels.
  • Prior experience in hiring, coaching & counseling and evaluating employees preferred.
  • Must be thorough, detailed and have demonstrated organizational skills.
  • Ability to proactively make independent decisions.
  • NYS food handler's certificate or must obtain it during first 6 months of employment.

Must be computer literate including proficiency in Microsoft Word, Excel. Must be able to learn and utilize company software programs