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Develops staff on the appropriate utilization of the inventory system.<br />-Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage, and sanitation standards.<br />-Maintains, controls and develops staff on food cost by properly ordering and receiving products.<br />-Maintains appropriate staffing pars by actively tracking labor and maintaining budgeted staffing expectations.<br />-Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.<br />-Prepares and coaches staff on daily prep lists, using proper inventory practices.<br />-Actively participates in menu rollouts, including planning necessary item rotation, depletion, and additions.<br />-Develops staff on the proper preparation and guidelines for new menus and special items.<br />-Verifies product consistency through constant recipe adherence, line checks, and appropriate portion control.<br />-Consistently reviews tickets times ensuring all food is promptly made and delivered.<br />-Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.<br />-Interviews and hires kitchen staff according to Alamo standards. 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This includes security of all storage rooms and products.<br />-Follows the company standard interviewing and hiring procedures.<br />-Controls the inventory process by managing ordering/receiving and invoice accuracy.<br /><br />QUALIFICATIONS:<br />-A minimum of one (1) year of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience. Previous theater management is beneficial.<br />-ServSafe Certification, local Health Cards (as required).<br />-Strong verbal and written communication skills.<br />-High guest satisfaction expectations and focus.<br />-Resourceful problem-solving skills.<br />-Consistently maintain high performance standards.<br />-Expected work week of 45 hours minimum; higher volume seasons and heavier work weeks are expected.<br />-Basic computer knowledge (Microsoft Office) and office skills required.<br />-Restaurant and hospitality industry. Must have a flexible schedule.<br />-Interested applicants ***please submit your resume.<br /><br />WORKING CONDITIONS: Work is typically performed in the restaurant environment. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.<br /><br />HAZARDS: Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts.</p> <p> </p> <p>Alamo Drafthouse is passionate and dedicated to ensuring our company’s mission and core values, every day, 365 days a year. Part of that is by training to and enforcing Alamo Drafthouse’s <a href="https://workable.com/nr?l=https%3A%2F%2Fdrafthouse.com%2Fcode-of-conduct">Code of Conduct</a> with all staff and vendors.</p> <p> </p> <p>OUR MISSION</p> <p>Ensure every guest has an Awesome Experience and is excited to come back.</p> <p> </p> <p>OUR CORE VALUES</p> <p>Do the Right Thing</p> <p>We strive to be a force for good and stand up for our beliefs in our company, in our industry, and in the world.</p> <p>Foster Community</p> <p>We apply our values inside and outside our four walls, creating neighborhood theaters that are deeply tied to the local community.</p> <p>Give a Sh!t</p> <p>We take pride in our work because we know it makes all the difference to our guests and teammates.</p> <p>Boldly Go</p> <p>Like the crew of a certain Starship, we seek out new experiences and pursue innovation in all of our work.</p>', 'unique_name' => '', 'created_date' => '2019-06-10 19:13:40' ), 'Employer' => array( 'lat' => '40.69549942', 'lon' => '-73.99269867', 'id' => '14025', 'company_name' => 'Alamo Drafthouse Cinema - Brooklyn ', 'company_logo' => 'w15481102681676130481_small.jpg', 'simple_posting_process' => '1', 'user_id' => '289041', 'zipcode' => '11201', 'city' => 'Brooklyn ', 'street_address' => '445 Gold Street', 'street_address2' => '', 'state' => 'NY' ), 'UtZipcode' => array( 'zipcode' => '11201', 'city' => 'Brooklyn', 'state_prefix' => 'NY' ), (int) 0 => array( 'hasApplied' => false, 'is_favorite' => false ) ), 'is_swinomish' => false, 'is_hiring' => (int) 4, 'page' => '', 'success' => (int) 0, 'broadcast' => (int) 0, 'external_job_board' => '', 'is_worker' => false, 'isMobile' => false, 'isWorker' => false, 'isSales' => false, 'isEducator' => false, 'adminLoggedIn' => false, 'isEmployer' => false, 'loggedIn' => false, 'isFacebookAppUser' => false, 'campaign' => 'NONE', 'content_for_layout' => ' <script type="text/javascript"> var autocomplete = false; var sortOrder = "relevance"; </script> <meta property="og:title" content="Executive Sous Chef"/> <meta property="og:type" content="website"/> <meta property="og:url" content="https://www.proven.com/jobs/view/45877?ref=57500"/> <meta property="og:image" content="http://proven-employer-mobile-images.s3.amazonaws.com/w15481102771628534926_small.jpg"/> <meta property="og:site_name" content="Proven"/> <meta property="og:description" content="LOCATION: 445 Albee Square W #4, Brooklyn, NY 11201 [CITY POINT SHOPPING CENTER] The Executive Sous Chef is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems, and productivity. The Executive Sous Chef manages all kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.DUTIES / RESPONSIBILITIES:-Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.-Manages operations of the kitchen, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling, and effective planning while upholding standards, product quality, and cleanliness. Also responsible for cross training other managers in kitchen functions.-Actively monitors inventory and reports results to the Executive Chef. Develops staff on the appropriate utilization of the inventory system.-Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage, and sanitation standards.-Maintains, controls and develops staff on food cost by properly ordering and receiving products.-Maintains appropriate staffing pars by actively tracking labor and maintaining budgeted staffing expectations.-Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.-Prepares and coaches staff on daily prep lists, using proper inventory practices.-Actively participates in menu rollouts, including planning necessary item rotation, depletion, and additions.-Develops staff on the proper preparation and guidelines for new menus and special items.-Verifies product consistency through constant recipe adherence, line checks, and appropriate portion control.-Consistently reviews tickets times ensuring all food is promptly made and delivered.-Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.-Interviews and hires kitchen staff according to Alamo standards. 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OUR CORE VALUES Do the Right Thing We strive to be a force for good and stand up for our beliefs in our company, in our industry, and in the world. Foster Community We apply our values inside and outside our four walls, creating neighborhood theaters that are deeply tied to the local community. Give a Sh!t We take pride in our work because we know it makes all the difference to our guests and teammates. 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$("#user_identifier").focus(); }); function processResumeInfo(responseObject) { var message; var showDebug = false if (showDebug) { console.log(responseObject); } responseObject = eval('(' + responseObject + ')'); if(responseObject.result == FAILURE) { $("#deleteMe").parent().css("width", "80px"); $("#submit-btn").button("reset"); if (!responseObject.message) { message = "There was a problem saving your application."; } else { message = responseObject.message; } bootbox.alert(message); } else { window.location.href = "/workers/activate?jid=45877"; } } </script> <div> <a href="#" id="show-apply-form" class="light-green-btn" role="button" title="Apply Now" style="width:100%;">APPLY NOW</a> <div class="clearfix"></div> </div> <div class="apply-widget" style="display: none;"> <h3>To apply, please fill in the information below</h3> <div class="existing-account">Already have an account? <a href="/pages/login" id="login-link" class="blue-link" title="Log In Now">Log In Now</a></div> <div class="form-body apply-form"> <form action="/workers_ajax/createAccountFromResume/14025/45877" class="errorsRight" id="buildProfileForm" enctype="multipart/form-data" method="post" accept-charset="utf-8"><div style="display:none;"><input type="hidden" name="_method" value="POST"/></div> <div class="form-group row"> <div class="col-sm-12"> <h4>Contact Information:</h4> </div> <div class="form-field col-sm-6"> <input class="required" type="text" name="data[Worker][fname]" id="fname" placeholder="First Name" /> </div> <div class="clearfix"></div> <div class="form-field col-sm-6"> <input class="required" type="text" name="data[Worker][lname]" id="lname" placeholder="Last Name" /> </div> <div class="clearfix"></div> <div class="form-field col-sm-6"> <div class="input text"><input name="data[Worker][unique_identifier]" placeholder="email@example.com" class="required long" id="unique_identifier" type="text"/></div> </div> <div class="clearfix"></div> </div> <div class="form-group"> <h4>Resume:</h4> <div class="input file"><input type="file" name="data[Worker][resume_file]" id="resume_file" size="14"/></div> </div> <div class="form-group"> <h4>Cover Letter:</h4> <div class="input textarea"><textarea name="data[EmployersJobsRankingsLetter][coverletter]" id="coverletter" class="required" placeholder="Why are you interested in this position? Answer any specific questions included in the job advertisement." cols="30" rows="6"></textarea></div> </div> <div class="row"> <div class="col-xs-12 col-sm-6 col-md-7"> <div class="checkbox"> <label> <input type="checkbox" checked id="tos" name="data[Worker][agreed_to_terms]" tabindex="70" /> <div class="gray-text"> I agree to the <a title="Terms of Service" target="_new" href="/pages/termsWorkers">Terms of Service</a><br /><span class="tos-date">(Updated 2012-11-06)</span> </div> </label> </div> </div> <div class="col-xs-12 col-sm-6 col-md-5"> <div class="apply-button"> <a href="#" id="submit-btn" data-loading-text="Uploading..." class="light-green-btn" role="button" title="Submit Application" style="width:100%;">SUBMIT APPLICATION</a> </div> </div> </div> </form> </div> </div> </div> </div> <div id="apply-form-location"> </div> <hr /> </div> <div class="job-post-details"> <div class="company-image"> <img src="http://proven-employer-mobile-images.s3.amazonaws.com/w15481102771628534926_small.jpg" width="100%" class="img-responsive center-block" /> </div> <div id="job-description"> <p>LOCATION: 445 Albee Square W #4, Brooklyn, NY 11201 [CITY POINT SHOPPING CENTER]</p> <p>The Executive Sous Chef is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems, and productivity. The Executive Sous Chef manages all kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.<br /><br />DUTIES / RESPONSIBILITIES:<br /><br />-Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.<br />-Manages operations of the kitchen, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling, and effective planning while upholding standards, product quality, and cleanliness. Also responsible for cross training other managers in kitchen functions.<br />-Actively monitors inventory and reports results to the Executive Chef. Develops staff on the appropriate utilization of the inventory system.<br />-Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage, and sanitation standards.<br />-Maintains, controls and develops staff on food cost by properly ordering and receiving products.<br />-Maintains appropriate staffing pars by actively tracking labor and maintaining budgeted staffing expectations.<br />-Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.<br />-Prepares and coaches staff on daily prep lists, using proper inventory practices.<br />-Actively participates in menu rollouts, including planning necessary item rotation, depletion, and additions.<br />-Develops staff on the proper preparation and guidelines for new menus and special items.<br />-Verifies product consistency through constant recipe adherence, line checks, and appropriate portion control.<br />-Consistently reviews tickets times ensuring all food is promptly made and delivered.<br />-Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.<br />-Interviews and hires kitchen staff according to Alamo standards. Stays ahead of the seasonal needs by planning appropriately.<br />-Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for staff members.<br />-Responsible for staff scheduling, using forecasting and labor proforma tools. Posts and communicates schedules in a timely manner.<br />-Cross-trains the staff to aid in the scheduling process.<br />-Encourages communication between all areas of the venue (management, ticket, servers, bar, kitchen, etc.).<br />-Maintains an upbeat, energetic presence throughout shift.<br />-Maintains the kitchen communications board and verifies staff knowledge and understanding of the information provided.<br />-Conducts kitchen meetings when necessary, shift meetings every day and keeps staff informed on new developments and upcoming events.<br />-Ensures all staff members adhere to the Company's uniform standards.<br />-Ensures a safe working and guest experience environment to reduce the risk of incident, injury and food handling related issues.<br />-Ensures proper security procedures are in place to protect staff members, guests and company assets. This includes security of all storage rooms and products.<br />-Follows the company standard interviewing and hiring procedures.<br />-Controls the inventory process by managing ordering/receiving and invoice accuracy.<br /><br />QUALIFICATIONS:<br />-A minimum of one (1) year of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience. Previous theater management is beneficial.<br />-ServSafe Certification, local Health Cards (as required).<br />-Strong verbal and written communication skills.<br />-High guest satisfaction expectations and focus.<br />-Resourceful problem-solving skills.<br />-Consistently maintain high performance standards.<br />-Expected work week of 45 hours minimum; higher volume seasons and heavier work weeks are expected.<br />-Basic computer knowledge (Microsoft Office) and office skills required.<br />-Restaurant and hospitality industry. Must have a flexible schedule.<br />-Interested applicants ***please submit your resume.<br /><br />WORKING CONDITIONS: Work is typically performed in the restaurant environment. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.<br /><br />HAZARDS: Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts.</p> <p> </p> <p>Alamo Drafthouse is passionate and dedicated to ensuring our company’s mission and core values, every day, 365 days a year. Part of that is by training to and enforcing Alamo Drafthouse’s <a href="https://workable.com/nr?l=https%3A%2F%2Fdrafthouse.com%2Fcode-of-conduct">Code of Conduct</a> with all staff and vendors.</p> <p> </p> <p>OUR MISSION</p> <p>Ensure every guest has an Awesome Experience and is excited to come back.</p> <p> </p> <p>OUR CORE VALUES</p> <p>Do the Right Thing</p> <p>We strive to be a force for good and stand up for our beliefs in our company, in our industry, and in the world.</p> <p>Foster Community</p> <p>We apply our values inside and outside our four walls, creating neighborhood theaters that are deeply tied to the local community.</p> <p>Give a Sh!t</p> <p>We take pride in our work because we know it makes all the difference to our guests and teammates.</p> <p>Boldly Go</p> <p>Like the crew of a certain Starship, we seek out new experiences and pursue innovation in all of our work.</p> </div> </div> <p class="voffset4"><strong>Other jobs you may like</strong></p> <p class="similar-job-title"><a href="https://www.jobs2careers.com/click.php?jid=714efe0a267c73edc0c6ec0d1&ri=9c11e88b702b4a7e8644aa78146e2218&job_loc=Brooklyn%2CNY&q=Executive+Sous+Chef&spl=v1%253AVvMlGAUlDDrpRtOY%253Ad7VtGgydwyMKYgIdYsz%252Fcw%253D%253D%253AaY1YuG%252Bk31xpA6Ik4YNGzRKaTE0bREcYlwEB7qVt7wsGAfifb1Y8NHf155ghviffuPVpN%252BRfkZdrCIqclw26BYrvhKGJZeUpB4H6Ldvr%252FkpR3xIHj82TvAIO%252Bl6Eidc1PXiW0S%252B6MDFlehDh&encrypt=0&l=Brooklyn%2C+NY&query_category_id=360000&t=simplyhired.com&jobkey-30414022211/" class="blue-link" target="_blank">Sous Chef</a></p> <p class="similar-job-company">Jean-Georges Management - 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From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our operations. </p><p><br></p><p><strong>POSITION SUMMARY </strong></p><p>The Sous Chef supervises the hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef de Cuisine and Executive Sous Chef. The Sous Chef will support with menu planning, menu development, and cost control as well as setting and maintaining best-in-class standards for quality and service with a focus on seasonal ingredients. The Sous Chef will support the hiring, training, development, and performance counseling of all staff within the area of responsibility. </p><p><br></p><p><strong>ESSENTIAL RESPONSIBILITIES </strong></p><ul><li>Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements. </li><li>Monitor sanitation practices to ensure that employees follow standards and regulations. </li><li>Check the quality of raw or cooked food products to ensure that standards are met. </li><li>Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. </li><li>Taking charge of kitchen opening, closing and other side duties as directed by the Chef de Cuisine. </li><li>Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner </li><li>Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time. </li><li>Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation. </li><li>Ensure that food quality, quantity, freshness, and presentation meet company standards. </li><li>Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out) </li><li>Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards. </li><li>Follow all company policies, procedures, and guidelines. </li><li>Operate ethically to protect the assets and image of the company. </li><li>Performs other duties and responsibilities as per business need. </li></ul><p><br></p><p><strong>KNOWLEDGE, EXPERIENCE AND SKILLS </strong></p><ul><li>Minimum of two (2) years restaurant management experience in an upscale, high-volume, fine dining setting</li><li>Previous experience opening a full-service restaurant with a proven record of positive leadership</li><li>Culinary degree and/or certificate highly desirable </li><li>Highly developed knowledge of various culinary styles and mastery of all line levels cooking stations, able to train and instruct team on proper performance of their duties </li><li>Exhibit superior technical and natural cooking abilities</li><li>A professional and polished approach to leadership in a busy atmosphere </li><li>Ability to think quickly and multi-task in a fast-paced environment </li><li>Effective communication and interpersonal skills conducive to a productive teamwork environment. Possess leadership, team building and implementation skills.</li><li>High standards for cleanliness of workspace and service areas </li><li>Ability to work in an ever-changing environment </li><li>Strong work ethic and customer-focused approach</li><li>Able to perform duties of all kitchen positions</li><li>Valid NYC Food Handlers Certificate</li><li>Strong knowledge of opening and closing procedures</li><li>Proficient in Compeat and Avero</li><li>Able to produce accurate monthly inventories</li><li>Strong product knowledge</li><li>Able to work independently with minimal supervision</li><li>Must be passionate, entrepreneurial, and dedicated to success </li><li>Ability to work a flexible schedule including days, nights, weekends, and holidays </li></ul><p><br></p><p><strong>PHYSICAL REQUIREMENTS </strong></p><ul><li>Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. </li><li>Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards</li><li>Must be able to lift and carry up to 50 lbs.</li><li>Ability to stand for the entire workday. </li><li>Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the store. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. </li><li>Climbing steps regularly. </li></ul><p><br></p><p><strong>COMPENSATION </strong></p><p>The base pay range for this position is $65,000.00-$75,000.00 a year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc. </p><p><br></p><p><strong>Jean-Georges is an Equal Opportunity Employer</strong></p><p></p>', 'post_date' => '2024-05-11T01:29:03Z' ) ), (int) 1 => array( 'Employer' => array( 'company_name' => 'ilili Restaurants' ), 'UtZipcode' => array( 'city' => 'New York', 'state_prefix' => 'NY' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=70e620355c9c73edda4b0ffa1&ri=9c11e88b702b4a7e8644aa78146e2218&job_loc=New+York%2CNY&q=Executive+Sous+Chef&spl=v1%253ADZkJCUc7LGiYQODh%253AdRMOWIxVSZS41RI%252FvgDZPA%253D%253D%253A6shJZ8qIW7Dkr3b64IO0plEHfLdonkYsxT5RQZ4QlalTWsHZKLsZwbVHunuaXer0e7CARg1%252ByA0Wsk9D4KJ5MlyA6vj5j%252BW3WXmgg31MV8inwSFODrt%252BKPtgf2y3Uk67nlWWfjB87KgNsiGC&encrypt=0&l=Brooklyn%2C+NY&query_category_id=360000&t=simplyhired.com&jobkey-30304061686/', 'title' => 'Executive Sous Chef', 'description' => '<p><em>Executive Chef and Owner Philippe Massoud has built ilili s reputation as a culinary go-to destination for elevated Lebanese cuisine. ilili s restaurants are a vibrant and bustling meeting place where the refinement of neighborhoods meets the generosity of Lebanese hospitality.</em></p><p><br></p><p>As an <strong>Executive Sous Chef</strong> at ilili, you will be working alongside the Chef de Cuisine in planning, organizing, and leading the Kitchen team daily. Must be a dedicated professional with a passion for delivering culinary excellence!</p><p><br></p><p><strong>Key Responsibilities:</strong></p><ul><li>Assists the Chef de Cuisine with overall kitchen operations including prep kitchen, management of cooks and stewards, expediting prepared foods, staff meal, kitchen sanitation/organization, ordering, and equipment maintenance</li><li>Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company and brand quality standards</li><li>Assists as requested in recruiting, interviewing, and hiring team members; conducting performance appraisals, taking disciplinary action, motivating and training staff</li><li>Sources, orders and controls perishable and non-perishable inventory for kitchen</li><li>Understands and applies business analytics software to understand sales trends for menu planning, inventory control, menu costing, pricing adjustments, and menu decisions</li><li>Oversees all BOH operations in the absence of the Chef de Cuisine, including expediting food for full lunch and dinner services as needed</li><li><em>Physical requirements:</em> Must be able to work in a fast-paced kitchen. Must be able to exert physical effort to lift, pull, and push items up to 50 lbs. Also requires standing/walking/reaching/bending throughout shifts</li></ul><p><br></p><p><strong>Ideal Experience:</strong></p><ul><li>8+ yrs professional kitchen experience, 5+ yrs management experience</li><li>Fast paced, Fine Dining experience highly preferred</li><li>Strong communication (verbal and written) in English required, conversational Spanish highly preferred</li><li>Must be familiar with inventory and costing software programs (i.e. ChefTec, Compeat).</li><li>Understanding of NYC health department codes and conduct</li><li>Weekends, nights, and holiday availability is a must!</li><li>Proven record of developing strong BOH teams</li></ul><p><br></p><p><strong>As a Member of our team you can expect: </strong></p><ul><li>Competitive salary + bonus incentives</li><li>Health & Wellness Benefits (including a $100 monthly wellness stipend) </li><li>Paid Time Off (PTO) to enjoy time away</li><li>Transportation Benefits</li><li>Dining Benefits</li><li>The support to grow your skillset and your career</li></ul><p><br></p><p><em>**The compensation for this role falls between </em><strong><em>$90,000-100,000/yr</em></strong><em> + bonus**</em></p><p><em> </em></p><p>ilili Restaurant is an equal opportunity employer. Qualified applicants are considered on the basis of their ability and job related qualifications and without discrimination based on race, creed, color, religion, sex, national origin, marital status, sexual orientation, age, disability or any other classification prescribed under applicable federal, state or local law.</p>', 'post_date' => '2024-05-12T05:25:52Z' ) ), (int) 2 => array( 'Employer' => array( 'company_name' => 'Restaurant Associates' ), 'UtZipcode' => array( 'city' => 'New York', 'state_prefix' => 'NY' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=7155a8fc231c73edc173836d1&ri=9c11e88b702b4a7e8644aa78146e2218&job_loc=New+York%2CNY&q=Executive+Sous+Chef&spl=v1%253Acr9rAbWmgjqgzOzV%253ALp9gkogB9PYWmkYbpnSD5w%253D%253D%253AWdyRKrxpIBn61aL7xa5mulMd9q66CCo0%252Bj1r1glnsnjxr1OWxsKWIkTSXZ4LvP2anQBbg9lxJeDG5G6kNoHgkMPSU5rguHsCQkRBjlxv%252FDU7DXarRvT0OWTeUCG0KPbrf4Gr&encrypt=0&l=Brooklyn%2C+NY&query_category_id=360000&t=simplyhired.com&jobkey-30421013859/', 'title' => 'Executive Chef, The Metropolitan Museum of Art', 'description' => '<p>Become part of Restaurant Associates, the industry s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! <strong>Voted Glassdoor's Employee Choice Awards</strong>- <em>Best Places to Work in 2021, </em><strong><u>This is R/A</u> !</strong></p><p><br></p><p><strong>Job Summary</strong></p><p>Are you ready to embark on a culinary journey like no other? Join the Restaurant Associates Team at <strong><em>The Metropolitan Museum of Art</em></strong>, one of New York City's premier cultural attractions. We offer a unique opportunity to be a part of a multi-unit operation, including full-service restaurants, luxurious lounges, and gourmet food retail spaces, all within the vibrant backdrop of this world-renowned institution. You'll have the chance to deliver exceptional dining experiences in an iconic setting, with a diverse range of offerings to cater to our discerning visitors. If you're passionate about hospitality, culinary excellence, and being a part of something truly special, we invite you to join us in this exciting endeavor. Be a part of our dynamic team and help us elevate the art of dining in the heart of the city that never sleeps.</p><p> </p><p>Working as an<strong> Executive Chef</strong>, you are responsible for overseeing all culinary functions for The Met Dining Room. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: </p><p><strong>Key Responsibilities:</strong></p><ul><li>Manages cost controls and controls expenditures for the account</li><li>Plans and creates all menus</li><li>Purchases and manages inventory</li><li>Rolls out new culinary programs in conjunction with marketing and culinary team</li></ul><p><strong>Preferred Qualifications:</strong></p><ul><li>Culinary degree preferred</li><li>Three to five years of restaurant culinary management experience</li><li>High volume production and catering experience is essential</li><li>Previous experience managing cost controls</li><li>Desire to learn and grow with a top notch foodservice company</li></ul><p> </p><p><strong>Apply to Restaurant Associates today!</strong></p><p><em>Restaurant Associates is a member of Compass Group USA</em></p><p><strong>Click here to Learn More about the Compass Story</strong></p><p><strong> </strong></p><p><strong>Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.</strong></p><p><strong>Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.</strong></p><p> </p><p><strong>Associates at Restaurant Associates are offered many fantastic benefits.</strong></p><ul><li>Medical</li><li>Dental</li><li>Vision</li><li>Life Insurance/ AD</li><li>Disability Insurance</li><li>Retirement Plan</li><li>Paid Time Off</li><li>Holiday Time Off (varies by site/state)</li><li>Associate Shopping Program</li><li>Health and Wellness Programs</li><li>Discount Marketplace</li><li>Identity Theft Protection</li><li>Pet Insurance</li><li>Commuter Benefits</li><li>Employee Assistance Program</li><li>Flexible Spending Accounts (FSAs)</li></ul><p><strong>Applications are accepted on an ongoing basis.</strong></p><p><strong>Restaurant Associates maintains a drug-free workplace.</strong></p><p><strong>Req ID: </strong> 1300768</p><p>Restaurant Associates </p><p>Michael Abbey </p><p>[[req_classification]]</p>', 'post_date' => '2024-05-12T02:32:07Z' ) ), (int) 3 => array( 'Employer' => array( 'company_name' => 'RH' ), 'UtZipcode' => array( 'city' => 'New York', 'state_prefix' => 'NY' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=70ead75217ec73edda84798e1&ri=9c11e88b702b4a7e8644aa78146e2218&job_loc=New+York%2CNY&q=Executive+Sous+Chef&spl=v1%253A1oG%252FLqGWvZJbTm1r%253AomhJOag04Ge8iPrJ2oaHjw%253D%253D%253AVrm%252BazFr8B56moDkr%252Bei5mjqVlY9oKiFagtABX1c7gRHY%252BH4K5AKEQCGt1mtoWy6U7Vw0Nh8bsGH6zuhWwMZIsVUc3WdO7A9KQvX6NkEpW9TaDRtVmnLJOKC3VO1udj34e3Lm29hu%252BqgzQ86&encrypt=0&l=Brooklyn%2C+NY&query_category_id=360000&t=simplyhired.com&jobkey-30309006018/', 'title' => 'Sous Chef', 'description' => '<p><strong><u>Job Description:</u></strong></p><p>RH Rooftop Restaurant is hiring in New York. RH is seeking a Sous Chef to join our team in providing world-class guest experiences while taking great care of our equipment and facilities. We're looking for an inspirational leader to join the team.</p><p><br></p><p><strong><u>Benefits:</u></strong></p><ul><li>Competitive Pay $80,000.00 - $100,000.00</li><li>All full-time associates can sign up for Health, Vision, & Dental - available within 30 days of your start</li><li>401(k)</li><li>2 weeks paid vacation for full time associates</li><li>Our Restaurants are closed Christmas and Thanksgiving Day</li><li>Our hours of operation are from 10 am to 9 pm</li><li>Our Leaders work an average of 55 hours a week</li><li>Career advancement opportunities as we open 3 to 4 new Restaurants each year</li><li>If you are driven and determined, you can grow with a great brand that has stability, lots of resources and opportunities</li></ul><p><br></p><p><br></p><p><strong><u>YOUR RESPONSIBILITIES:</u></strong></p><ul><li>Live Our Vision, Values and Beliefs every day</li><li>Assume the role and responsibilities of the Executive Chef when not present</li><li>Develop and maintain a working knowledge of RH core furnishings business</li><li>Constantly monitor hospitality areas to ensure they are kept clean, safe and code compliant</li><li>Support strategic research and development initiatives</li><li>Recruit the right talent for our ever-changing business and conduct pre-employment interviews</li><li>Lead, train, and conduct in-the-moment coaching to professionally develop Kitchen associates</li><li>Contribute to daily confidential Leader Notes log with record of associate, training, service, and food issues dealt with during shift</li><li>Embrace an ever-changing business, and deliver top results no matter the obstacle</li></ul><p><br></p><p><br></p><p><strong><u>Our Requirements</u></strong></p><ul><li>2+ years of experience in the Hospitality industry</li><li>Ability to work independently and with all levels of leadership in a fast-paced environment</li><li>Excellent written and verbal communication skills with notable attention to detail</li><li>Team player with an enthusiastic outlook and creative mind</li><li>Strong decision-making abilities</li><li>Business development or entrepreneurial experience a plus</li></ul><p><br></p><p><strong><u>Physical Requirements</u></strong></p><ul><li>Must be able to lift up to 50 pounds</li><li>Must be able to work standing and walking for extended periods of time</li></ul><p><br></p><p><strong><u>About Us</u></strong></p><p><br></p><p><br></p><p>RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance.</p><p><br></p><p>At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.</p>', 'post_date' => '2024-05-13T01:28:53Z' ) ), (int) 4 => array( 'Employer' => array( 'company_name' => 'Tao Group Hospitality' ), 'UtZipcode' => array( 'city' => 'New York', 'state_prefix' => 'NY' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=70b6a073549c73eddf430b9a1&ri=9c11e88b702b4a7e8644aa78146e2218&job_loc=New+York%2CNY&q=Executive+Sous+Chef&spl=v1%253A9WT91%252BTOo%252FVffLdQ%253As6Y%252FKO4x8msNIa3FsjHGOw%253D%253D%253A8EfIFnpH45nLAnEg9DvQBSGbwATRJCYYrXEckPbg2qk4baum%252FFJglVQbxyQHUedxosCf%252Bq%252FLAK6ffa0303k1I9YJNDzJ5jfFgxAZ3C5ZLybg8niU%252BWxL6yxTPYG4YPZmxwGymUTIJ0ACwXR0&encrypt=0&l=Brooklyn%2C+NY&query_category_id=360000&t=simplyhired.com&jobkey-30254255318/', 'title' => 'Sous Chef - New York City', 'description' => '<p><strong>Tao Group Hospitality offers competitive benefits for all full-time team members such as:</strong></p><ul><li><strong>Medical, Dental, and Vision Coverage</strong></li><li><strong>401(k) Retirement Program with Employer Match</strong></li><li><strong>Life and Disability Insurance Plans</strong></li><li><strong>Ancillary Insurance Plans</strong></li><li><strong>Mental Health Support and Services</strong></li><li><strong>Fertility & Family Forming Support and Resources</strong></li><li><strong>Pet Insurance</strong></li><li><strong>Employee Discounts</strong></li><li><strong>TAO Savings Marketplace</strong></li><li><strong>Time off and much more!</strong></li></ul><p><br></p><p>Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.</p><p><br></p><p><strong>ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:</strong></p><ul><li>Ensures the needs of the guests are accommodated.</li><li>Ensures the general cleanliness of the heart-of-house, and the entire venue.</li><li>Participate in interviewing, hiring, and training new applicants and team member development of all subordinates.</li><li>Responsible for the scheduling of assigned departments (where applicable).</li><li>Participates in growth opportunities and team member development of all heart-of-house team members.</li><li>Ensures safety, quality, and recipe accuracy.</li><li>Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events.</li><li>Ensures Department of Health and company sanitation standards.</li><li>Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies.</li><li>Coaches and develops heart-of-house team members by setting clear guidelines and expectations.</li><li>Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances.</li><li>Ensures all team members are compliant with all heart-of-house standards and procedures.</li><li>Responsible for checking cover counts, BEOs, and/or Fire Sheets.</li><li>Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.</li><li>Proficient with all operational systems, which include payroll, inventory, and purchasing.</li><li>Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books.</li><li>Organize, develop and produce new recipes for potential new menu items and specials.</li><li>Ensures the completion of all opening and closing procedures as prescribed by the company.</li><li>Ensures expediting standards.</li><li>Communicates clearly and concisely with all team members during service.</li><li>Practical knowledge of the job duties of all supervised team members.</li><li>Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture.</li><li>Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings.</li><li>Learn by listening, observing other team members, and sharing knowledge while leading by example.</li><li>Portrays a positive and professional attitude.</li><li>Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.</li><li>Works as part of a team and provides help and support to all fellow team members.</li><li>Assist and/ or complete additional tasks as assigned</li></ul><p><br></p><p><strong>TRAINING REQUIREMENTS:</strong></p><ul><li>Tao Group Hospitality in-venue sous chef training</li></ul><p><br></p><p><strong>EDUCATION/WORKING KNOWLEDGE:</strong></p><ul><li>Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.</li><li>Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.</li><li>Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.</li><li>Must be organized, self-motivated, and proactive with strong attention to detail.</li><li>Proficient with computers (Microsoft Products), POS, and technology.</li></ul><p><br></p><p><strong>SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE</strong></p><p>The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions</p><ul><li>Must have strong problem-solving skills</li><li>Excellent written and verbal communication skills required</li><li>Ability to work under pressure and meet deadlines</li><li>Must have good positive energy throughout the day</li><li>Must be able to read the computer monitors and print legibly</li><li>Must be able to bend, kneel, sit, and/or stand for extended periods of time</li><li>Must be able to move quickly through work and set the pace in the office</li><li>Must be able to push and lift up to 50 lbs.</li><li>Small to Medium office environment</li><li>Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment</li><li>5-25% Local Travel (United States)</li><li>Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume</li><li>May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required</li><li>Maintain a professional, neat, and well-groomed appearance adhering to Company standards</li><li>Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner</li><li>Ability to maintain a high level of confidentiality</li><li>Ability to handle a fast-paced, busy, and somewhat stressful environment</li></ul>', 'post_date' => '2024-05-06T20:18:37Z' ) ) ) $title_for_layout = 'Executive Sous Chef at Alamo Drafthouse Cinema - Brooklyn ' $metatag_description = 'Executive Sous ChefAlamo Drafthouse Cinema - Brooklyn at Proven' $unique_name = 'alamo-drafthouse-cinema---brooklyn-brooklyn-ny' $reference_number = '57500' $mobile_image = 'http://proven-employer-mobile-images.s3.amazonaws.com/w15481102771628534926_small.jpg' $display_company_title = 'Jobs at Alamo Drafthouse Cinema - Brooklyn ' $employer = array( 'EmployersJob' => array( 'id' => '45877', 'employer_id' => '14025', 'ats_url' => '', 'url' => '', 'title' => 'Executive Sous Chef', 'craigslist_city' => 'new york city', 'craigslist_sub_city' => 'brooklyn', 'craigslist_sub_sub_city' => '', 'craigslist_state' => 'New York', 'open' => '1', 'post_date' => '2019-08-16 20:48:04', 'duration' => 'full time', 'anonymous_post' => '0', 'compensation' => '', 'zip' => '11201', 'description' => '<p>LOCATION: 445 Albee Square W #4, Brooklyn, NY 11201 [CITY POINT SHOPPING CENTER]</p> <p>The Executive Sous Chef is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems, and productivity. The Executive Sous Chef manages all kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.<br /><br />DUTIES / RESPONSIBILITIES:<br /><br />-Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.<br />-Manages operations of the kitchen, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling, and effective planning while upholding standards, product quality, and cleanliness. Also responsible for cross training other managers in kitchen functions.<br />-Actively monitors inventory and reports results to the Executive Chef. Develops staff on the appropriate utilization of the inventory system.<br />-Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage, and sanitation standards.<br />-Maintains, controls and develops staff on food cost by properly ordering and receiving products.<br />-Maintains appropriate staffing pars by actively tracking labor and maintaining budgeted staffing expectations.<br />-Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.<br />-Prepares and coaches staff on daily prep lists, using proper inventory practices.<br />-Actively participates in menu rollouts, including planning necessary item rotation, depletion, and additions.<br />-Develops staff on the proper preparation and guidelines for new menus and special items.<br />-Verifies product consistency through constant recipe adherence, line checks, and appropriate portion control.<br />-Consistently reviews tickets times ensuring all food is promptly made and delivered.<br />-Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.<br />-Interviews and hires kitchen staff according to Alamo standards. Stays ahead of the seasonal needs by planning appropriately.<br />-Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for staff members.<br />-Responsible for staff scheduling, using forecasting and labor proforma tools. Posts and communicates schedules in a timely manner.<br />-Cross-trains the staff to aid in the scheduling process.<br />-Encourages communication between all areas of the venue (management, ticket, servers, bar, kitchen, etc.).<br />-Maintains an upbeat, energetic presence throughout shift.<br />-Maintains the kitchen communications board and verifies staff knowledge and understanding of the information provided.<br />-Conducts kitchen meetings when necessary, shift meetings every day and keeps staff informed on new developments and upcoming events.<br />-Ensures all staff members adhere to the Company's uniform standards.<br />-Ensures a safe working and guest experience environment to reduce the risk of incident, injury and food handling related issues.<br />-Ensures proper security procedures are in place to protect staff members, guests and company assets. This includes security of all storage rooms and products.<br />-Follows the company standard interviewing and hiring procedures.<br />-Controls the inventory process by managing ordering/receiving and invoice accuracy.<br /><br />QUALIFICATIONS:<br />-A minimum of one (1) year of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience. Previous theater management is beneficial.<br />-ServSafe Certification, local Health Cards (as required).<br />-Strong verbal and written communication skills.<br />-High guest satisfaction expectations and focus.<br />-Resourceful problem-solving skills.<br />-Consistently maintain high performance standards.<br />-Expected work week of 45 hours minimum; higher volume seasons and heavier work weeks are expected.<br />-Basic computer knowledge (Microsoft Office) and office skills required.<br />-Restaurant and hospitality industry. Must have a flexible schedule.<br />-Interested applicants ***please submit your resume.<br /><br />WORKING CONDITIONS: Work is typically performed in the restaurant environment. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.<br /><br />HAZARDS: Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts.</p> <p> </p> <p>Alamo Drafthouse is passionate and dedicated to ensuring our company’s mission and core values, every day, 365 days a year. Part of that is by training to and enforcing Alamo Drafthouse’s <a href="https://workable.com/nr?l=https%3A%2F%2Fdrafthouse.com%2Fcode-of-conduct">Code of Conduct</a> with all staff and vendors.</p> <p> </p> <p>OUR MISSION</p> <p>Ensure every guest has an Awesome Experience and is excited to come back.</p> <p> </p> <p>OUR CORE VALUES</p> <p>Do the Right Thing</p> <p>We strive to be a force for good and stand up for our beliefs in our company, in our industry, and in the world.</p> <p>Foster Community</p> <p>We apply our values inside and outside our four walls, creating neighborhood theaters that are deeply tied to the local community.</p> <p>Give a Sh!t</p> <p>We take pride in our work because we know it makes all the difference to our guests and teammates.</p> <p>Boldly Go</p> <p>Like the crew of a certain Starship, we seek out new experiences and pursue innovation in all of our work.</p>', 'unique_name' => '', 'created_date' => '2019-06-10 19:13:40' ), 'Employer' => array( 'lat' => '40.69549942', 'lon' => '-73.99269867', 'id' => '14025', 'company_name' => 'Alamo Drafthouse Cinema - Brooklyn ', 'company_logo' => 'w15481102681676130481_small.jpg', 'simple_posting_process' => '1', 'user_id' => '289041', 'zipcode' => '11201', 'city' => 'Brooklyn ', 'street_address' => '445 Gold Street', 'street_address2' => '', 'state' => 'NY' ), 'UtZipcode' => array( 'zipcode' => '11201', 'city' => 'Brooklyn', 'state_prefix' => 'NY' ), (int) 0 => array( 'hasApplied' => false, 'is_favorite' => false ) ) $is_swinomish = false $is_hiring = (int) 4 $page = '' $success = (int) 0 $broadcast = (int) 0 $external_job_board = '' $is_worker = false $isMobile = false $isWorker = false $isSales = false $isEducator = false $adminLoggedIn = false $isEmployer = false $loggedIn = false $isFacebookAppUser = false $campaign = 'NONE' $content_for_layout = ' <script type="text/javascript"> var autocomplete = false; var sortOrder = "relevance"; </script> <meta property="og:title" content="Executive Sous Chef"/> <meta property="og:type" content="website"/> <meta property="og:url" content="https://www.proven.com/jobs/view/45877?ref=57500"/> <meta property="og:image" content="http://proven-employer-mobile-images.s3.amazonaws.com/w15481102771628534926_small.jpg"/> <meta property="og:site_name" content="Proven"/> <meta property="og:description" content="LOCATION: 445 Albee Square W #4, Brooklyn, NY 11201 [CITY POINT SHOPPING CENTER] The Executive Sous Chef is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems, and productivity. The Executive Sous Chef manages all kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.DUTIES / RESPONSIBILITIES:-Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.-Manages operations of the kitchen, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling, and effective planning while upholding standards, product quality, and cleanliness. Also responsible for cross training other managers in kitchen functions.-Actively monitors inventory and reports results to the Executive Chef. Develops staff on the appropriate utilization of the inventory system.-Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage, and sanitation standards.-Maintains, controls and develops staff on food cost by properly ordering and receiving products.-Maintains appropriate staffing pars by actively tracking labor and maintaining budgeted staffing expectations.-Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.-Prepares and coaches staff on daily prep lists, using proper inventory practices.-Actively participates in menu rollouts, including planning necessary item rotation, depletion, and additions.-Develops staff on the proper preparation and guidelines for new menus and special items.-Verifies product consistency through constant recipe adherence, line checks, and appropriate portion control.-Consistently reviews tickets times ensuring all food is promptly made and delivered.-Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.-Interviews and hires kitchen staff according to Alamo standards. Stays ahead of the seasonal needs by planning appropriately.-Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for staff members.-Responsible for staff scheduling, using forecasting and labor proforma tools. Posts and communicates schedules in a timely manner.-Cross-trains the staff to aid in the scheduling process.-Encourages communication between all areas of the venue (management, ticket, servers, bar, kitchen, etc.).-Maintains an upbeat, energetic presence throughout shift.-Maintains the kitchen communications board and verifies staff knowledge and understanding of the information provided.-Conducts kitchen meetings when necessary, shift meetings every day and keeps staff informed on new developments and upcoming events.-Ensures all staff members adhere to the Company\'s uniform standards.-Ensures a safe working and guest experience environment to reduce the risk of incident, injury and food handling related issues.-Ensures proper security procedures are in place to protect staff members, guests and company assets. This includes security of all storage rooms and products.-Follows the company standard interviewing and hiring procedures.-Controls the inventory process by managing ordering/receiving and invoice accuracy.QUALIFICATIONS:-A minimum of one (1) year of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience. Previous theater management is beneficial.-ServSafe Certification, local Health Cards (as required).-Strong verbal and written communication skills.-High guest satisfaction expectations and focus.-Resourceful problem-solving skills.-Consistently maintain high performance standards.-Expected work week of 45 hours minimum; higher volume seasons and heavier work weeks are expected.-Basic computer knowledge (Microsoft Office) and office skills required.-Restaurant and hospitality industry. Must have a flexible schedule.-Interested applicants ***please submit your resume.WORKING CONDITIONS: Work is typically performed in the restaurant environment. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.HAZARDS: Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts. Alamo Drafthouse is passionate and dedicated to ensuring our company’s mission and core values, every day, 365 days a year. Part of that is by training to and enforcing Alamo Drafthouse’s Code of Conduct with all staff and vendors. OUR MISSION Ensure every guest has an Awesome Experience and is excited to come back. OUR CORE VALUES Do the Right Thing We strive to be a force for good and stand up for our beliefs in our company, in our industry, and in the world. Foster Community We apply our values inside and outside our four walls, creating neighborhood theaters that are deeply tied to the local community. Give a Sh!t We take pride in our work because we know it makes all the difference to our guests and teammates. Boldly Go Like the crew of a certain Starship, we seek out new experiences and pursue innovation in all of our work."/> <script type="application/ld+json"> { "@context": "http://schema.org", "@type": "JobPosting", "url": "https://www.proven.com/jobs/view/45877?ref=57500", "title": "Executive Sous Chef", "description": "<p>LOCATION: 445 Albee Square W #4, Brooklyn, NY 11201 [CITY POINT SHOPPING CENTER]</p> <p>The Executive Sous Chef is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems, and productivity. The Executive Sous Chef manages all kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.<br /><br />DUTIES / RESPONSIBILITIES:<br /><br />-Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.<br />-Manages operations of the kitchen, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling, and effective planning while upholding standards, product quality, and cleanliness. Also responsible for cross training other managers in kitchen functions.<br />-Actively monitors inventory and reports results to the Executive Chef. Develops staff on the appropriate utilization of the inventory system.<br />-Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage, and sanitation standards.<br />-Maintains, controls and develops staff on food cost by properly ordering and receiving products.<br />-Maintains appropriate staffing pars by actively tracking labor and maintaining budgeted staffing expectations.<br />-Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.<br />-Prepares and coaches staff on daily prep lists, using proper inventory practices.<br />-Actively participates in menu rollouts, including planning necessary item rotation, depletion, and additions.<br />-Develops staff on the proper preparation and guidelines for new menus and special items.<br />-Verifies product consistency through constant recipe adherence, line checks, and appropriate portion control.<br />-Consistently reviews tickets times ensuring all food is promptly made and delivered.<br />-Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.<br />-Interviews and hires kitchen staff according to Alamo standards. Stays ahead of the seasonal needs by planning appropriately.<br />-Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for staff members.<br />-Responsible for staff scheduling, using forecasting and labor proforma tools. Posts and communicates schedules in a timely manner.<br />-Cross-trains the staff to aid in the scheduling process.<br />-Encourages communication between all areas of the venue (management, ticket, servers, bar, kitchen, etc.).<br />-Maintains an upbeat, energetic presence throughout shift.<br />-Maintains the kitchen communications board and verifies staff knowledge and understanding of the information provided.<br />-Conducts kitchen meetings when necessary, shift meetings every day and keeps staff informed on new developments and upcoming events.<br />-Ensures all staff members adhere to the Company's uniform standards.<br />-Ensures a safe working and guest experience environment to reduce the risk of incident, injury and food handling related issues.<br />-Ensures proper security procedures are in place to protect staff members, guests and company assets. This includes security of all storage rooms and products.<br />-Follows the company standard interviewing and hiring procedures.<br />-Controls the inventory process by managing ordering/receiving and invoice accuracy.<br /><br />QUALIFICATIONS:<br />-A minimum of one (1) year of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience. Previous theater management is beneficial.<br />-ServSafe Certification, local Health Cards (as required).<br />-Strong verbal and written communication skills.<br />-High guest satisfaction expectations and focus.<br />-Resourceful problem-solving skills.<br />-Consistently maintain high performance standards.<br />-Expected work week of 45 hours minimum; higher volume seasons and heavier work weeks are expected.<br />-Basic computer knowledge (Microsoft Office) and office skills required.<br />-Restaurant and hospitality industry. Must have a flexible schedule.<br />-Interested applicants ***please submit your resume.<br /><br />WORKING CONDITIONS: Work is typically performed in the restaurant environment. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.<br /><br />HAZARDS: Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts.</p> <p> </p> <p>Alamo Drafthouse is passionate and dedicated to ensuring our company’s mission and core values, every day, 365 days a year. Part of that is by training to and enforcing Alamo Drafthouse’s <a href="https://workable.com/nr?l=https%3A%2F%2Fdrafthouse.com%2Fcode-of-conduct">Code of Conduct</a> with all staff and vendors.</p> <p> </p> <p>OUR MISSION</p> <p>Ensure every guest has an Awesome Experience and is excited to come back.</p> <p> </p> <p>OUR CORE VALUES</p> <p>Do the Right Thing</p> <p>We strive to be a force for good and stand up for our beliefs in our company, in our industry, and in the world.</p> <p>Foster Community</p> <p>We apply our values inside and outside our four walls, creating neighborhood theaters that are deeply tied to the local community.</p> <p>Give a Sh!t</p> <p>We take pride in our work because we know it makes all the difference to our guests and teammates.</p> <p>Boldly Go</p> <p>Like the crew of a certain Starship, we seek out new experiences and pursue innovation in all of our work.</p>", "datePosted": "2019-08-16T20:48:04+00:00", "hiringOrganization": { "@type": "Organization", "name": "Alamo Drafthouse Cinema - Brooklyn ", "sameAs": "https://www.proven.com/employers/publicPage/14025" }, "identifier": { "@type": "PropertyValue", "name": "Alamo Drafthouse Cinema - Brooklyn ", "value": "14025" }, "jobLocation": { "@type": "Place", "address": { "@type": "PostalAddress", "addressLocality": "Brooklyn", "addressRegion": "NY" } } } </script> <script type="text/javascript"> $(document).ready(function() { $("#phone_number").mask(PHONE_NUMBER_FORMAT); 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Answer any specific questions included in the job advertisement." cols="30" rows="6"></textarea></div> </div> <div class="row"> <div class="col-xs-12 col-sm-6 col-md-7"> <div class="checkbox"> <label> <input type="checkbox" checked id="tos" name="data[Worker][agreed_to_terms]" tabindex="70" /> <div class="gray-text"> I agree to the <a title="Terms of Service" target="_new" href="/pages/termsWorkers">Terms of Service</a><br /><span class="tos-date">(Updated 2012-11-06)</span> </div> </label> </div> </div> <div class="col-xs-12 col-sm-6 col-md-5"> <div class="apply-button"> <a href="#" id="submit-btn" data-loading-text="Uploading..." class="light-green-btn" role="button" title="Submit Application" style="width:100%;">SUBMIT APPLICATION</a> </div> </div> </div> </form> </div> </div> </div> </div> <div id="apply-form-location"> </div> <hr /> </div> <div class="job-post-details"> <div class="company-image"> <img src="http://proven-employer-mobile-images.s3.amazonaws.com/w15481102771628534926_small.jpg" width="100%" class="img-responsive center-block" /> </div> <div id="job-description"> <p>LOCATION: 445 Albee Square W #4, Brooklyn, NY 11201 [CITY POINT SHOPPING CENTER]</p> <p>The Executive Sous Chef is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems, and productivity. The Executive Sous Chef manages all kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.<br /><br />DUTIES / RESPONSIBILITIES:<br /><br />-Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.<br />-Manages operations of the kitchen, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling, and effective planning while upholding standards, product quality, and cleanliness. Also responsible for cross training other managers in kitchen functions.<br />-Actively monitors inventory and reports results to the Executive Chef. Develops staff on the appropriate utilization of the inventory system.<br />-Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage, and sanitation standards.<br />-Maintains, controls and develops staff on food cost by properly ordering and receiving products.<br />-Maintains appropriate staffing pars by actively tracking labor and maintaining budgeted staffing expectations.<br />-Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.<br />-Prepares and coaches staff on daily prep lists, using proper inventory practices.<br />-Actively participates in menu rollouts, including planning necessary item rotation, depletion, and additions.<br />-Develops staff on the proper preparation and guidelines for new menus and special items.<br />-Verifies product consistency through constant recipe adherence, line checks, and appropriate portion control.<br />-Consistently reviews tickets times ensuring all food is promptly made and delivered.<br />-Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.<br />-Interviews and hires kitchen staff according to Alamo standards. Stays ahead of the seasonal needs by planning appropriately.<br />-Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for staff members.<br />-Responsible for staff scheduling, using forecasting and labor proforma tools. Posts and communicates schedules in a timely manner.<br />-Cross-trains the staff to aid in the scheduling process.<br />-Encourages communication between all areas of the venue (management, ticket, servers, bar, kitchen, etc.).<br />-Maintains an upbeat, energetic presence throughout shift.<br />-Maintains the kitchen communications board and verifies staff knowledge and understanding of the information provided.<br />-Conducts kitchen meetings when necessary, shift meetings every day and keeps staff informed on new developments and upcoming events.<br />-Ensures all staff members adhere to the Company's uniform standards.<br />-Ensures a safe working and guest experience environment to reduce the risk of incident, injury and food handling related issues.<br />-Ensures proper security procedures are in place to protect staff members, guests and company assets. This includes security of all storage rooms and products.<br />-Follows the company standard interviewing and hiring procedures.<br />-Controls the inventory process by managing ordering/receiving and invoice accuracy.<br /><br />QUALIFICATIONS:<br />-A minimum of one (1) year of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience. Previous theater management is beneficial.<br />-ServSafe Certification, local Health Cards (as required).<br />-Strong verbal and written communication skills.<br />-High guest satisfaction expectations and focus.<br />-Resourceful problem-solving skills.<br />-Consistently maintain high performance standards.<br />-Expected work week of 45 hours minimum; higher volume seasons and heavier work weeks are expected.<br />-Basic computer knowledge (Microsoft Office) and office skills required.<br />-Restaurant and hospitality industry. Must have a flexible schedule.<br />-Interested applicants ***please submit your resume.<br /><br />WORKING CONDITIONS: Work is typically performed in the restaurant environment. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.<br /><br />HAZARDS: Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts.</p> <p> </p> <p>Alamo Drafthouse is passionate and dedicated to ensuring our company’s mission and core values, every day, 365 days a year. Part of that is by training to and enforcing Alamo Drafthouse’s <a href="https://workable.com/nr?l=https%3A%2F%2Fdrafthouse.com%2Fcode-of-conduct">Code of Conduct</a> with all staff and vendors.</p> <p> </p> <p>OUR MISSION</p> <p>Ensure every guest has an Awesome Experience and is excited to come back.</p> <p> </p> <p>OUR CORE VALUES</p> <p>Do the Right Thing</p> <p>We strive to be a force for good and stand up for our beliefs in our company, in our industry, and in the world.</p> <p>Foster Community</p> <p>We apply our values inside and outside our four walls, creating neighborhood theaters that are deeply tied to the local community.</p> <p>Give a Sh!t</p> <p>We take pride in our work because we know it makes all the difference to our guests and teammates.</p> <p>Boldly Go</p> <p>Like the crew of a certain Starship, we seek out new experiences and pursue innovation in all of our work.</p> </div> </div> <p class="voffset4"><strong>Other jobs you may like</strong></p> <p class="similar-job-title"><a href="https://www.jobs2careers.com/click.php?jid=714efe0a267c73edc0c6ec0d1&ri=9c11e88b702b4a7e8644aa78146e2218&job_loc=Brooklyn%2CNY&q=Executive+Sous+Chef&spl=v1%253AVvMlGAUlDDrpRtOY%253Ad7VtGgydwyMKYgIdYsz%252Fcw%253D%253D%253AaY1YuG%252Bk31xpA6Ik4YNGzRKaTE0bREcYlwEB7qVt7wsGAfifb1Y8NHf155ghviffuPVpN%252BRfkZdrCIqclw26BYrvhKGJZeUpB4H6Ldvr%252FkpR3xIHj82TvAIO%252Bl6Eidc1PXiW0S%252B6MDFlehDh&encrypt=0&l=Brooklyn%2C+NY&query_category_id=360000&t=simplyhired.com&jobkey-30414022211/" class="blue-link" target="_blank">Sous Chef</a></p> <p class="similar-job-company">Jean-Georges Management - 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Alamo Drafthouse Cinema - Brooklyn
LOCATION: 445 Albee Square W #4, Brooklyn, NY 11201 [CITY POINT SHOPPING CENTER]
The Executive Sous Chef is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems, and productivity. The Executive Sous Chef manages all kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.
DUTIES / RESPONSIBILITIES:
-Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.
-Manages operations of the kitchen, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling, and effective planning while upholding standards, product quality, and cleanliness. Also responsible for cross training other managers in kitchen functions.
-Actively monitors inventory and reports results to the Executive Chef. Develops staff on the appropriate utilization of the inventory system.
-Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage, and sanitation standards.
-Maintains, controls and develops staff on food cost by properly ordering and receiving products.
-Maintains appropriate staffing pars by actively tracking labor and maintaining budgeted staffing expectations.
-Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.
-Prepares and coaches staff on daily prep lists, using proper inventory practices.
-Actively participates in menu rollouts, including planning necessary item rotation, depletion, and additions.
-Develops staff on the proper preparation and guidelines for new menus and special items.
-Verifies product consistency through constant recipe adherence, line checks, and appropriate portion control.
-Consistently reviews tickets times ensuring all food is promptly made and delivered.
-Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.
-Interviews and hires kitchen staff according to Alamo standards. Stays ahead of the seasonal needs by planning appropriately.
-Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for staff members.
-Responsible for staff scheduling, using forecasting and labor proforma tools. Posts and communicates schedules in a timely manner.
-Cross-trains the staff to aid in the scheduling process.
-Encourages communication between all areas of the venue (management, ticket, servers, bar, kitchen, etc.).
-Maintains an upbeat, energetic presence throughout shift.
-Maintains the kitchen communications board and verifies staff knowledge and understanding of the information provided.
-Conducts kitchen meetings when necessary, shift meetings every day and keeps staff informed on new developments and upcoming events.
-Ensures all staff members adhere to the Company's uniform standards.
-Ensures a safe working and guest experience environment to reduce the risk of incident, injury and food handling related issues.
-Ensures proper security procedures are in place to protect staff members, guests and company assets. This includes security of all storage rooms and products.
-Follows the company standard interviewing and hiring procedures.
-Controls the inventory process by managing ordering/receiving and invoice accuracy.
QUALIFICATIONS:
-A minimum of one (1) year of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience. Previous theater management is beneficial.
-ServSafe Certification, local Health Cards (as required).
-Strong verbal and written communication skills.
-High guest satisfaction expectations and focus.
-Resourceful problem-solving skills.
-Consistently maintain high performance standards.
-Expected work week of 45 hours minimum; higher volume seasons and heavier work weeks are expected.
-Basic computer knowledge (Microsoft Office) and office skills required.
-Restaurant and hospitality industry. Must have a flexible schedule.
-Interested applicants ***please submit your resume.
WORKING CONDITIONS: Work is typically performed in the restaurant environment. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.
HAZARDS: Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts.
Alamo Drafthouse is passionate and dedicated to ensuring our company’s mission and core values, every day, 365 days a year. Part of that is by training to and enforcing Alamo Drafthouse’s Code of Conduct with all staff and vendors.
OUR MISSION
Ensure every guest has an Awesome Experience and is excited to come back.
OUR CORE VALUES
Do the Right Thing
We strive to be a force for good and stand up for our beliefs in our company, in our industry, and in the world.
Foster Community
We apply our values inside and outside our four walls, creating neighborhood theaters that are deeply tied to the local community.
Give a Sh!t
We take pride in our work because we know it makes all the difference to our guests and teammates.
Boldly Go
Like the crew of a certain Starship, we seek out new experiences and pursue innovation in all of our work.
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7 days ago
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5 days ago
Executive Chef, The Metropolitan Museum of Art
Restaurant Associates - New York, NY
6 days ago
RH - New York, NY
5 days ago
Tao Group Hospitality - New York, NY
1 week ago
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