Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Sous Chef.  Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. 

The Sous Chef is one of the most important jobs in a kitchen.  They should have an extensive knowledge of all dishes on the menu.  They should be able to coordinate all culinary teams and ensure cooks are meeting the Chefs standards of cleanliness, punctuality, food quality and standard operating procedures.

SPECIFIC DUTIES

• Must be able to work every station on the line and adhere to the same standards as the line cooks


• In charge of Department of Health and temperature check lists three times daily


• Overseeing and driving their workgroups production and /or service


• Interviewing candidates for their workgroup along with Executive Sous Chef


• Evaluating while working with kitchen trails


• Training of their workgroup


• Verify all employees are properly adhering to timekeeping standards


• Organize all prop lists for their workgroup


• Maintenance of an Inventory type


• Monitor and correct schedule if overtime is approaching for their workgroup


• Assist chef in biannual employees evaluations in their workgroup


• Execution of events during their service


• Review any equipment issues and record in maintenance log


• Expedite their workgroups service


• Work with the Executive Sous Chef to create new menu items to present toe the Executive Chef


• Monitoring and updating all Department of Health and temperature logs.


• Complete daily walk through to verify all health department best practices are being followed and all items are to temp.


• Complete daily line checks prior to service to verify all recipes are to standard and all stations are properly stocked with their workgroup


• Responsible for maintaining an up to date Food handlers permit


• Uphold all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations.


• Follow and ensures compliance of all Commune policies and standard operating procedures as outlined in the Employee Handbook.


• Act as an ambassador to Commune Culture.

REQUIREMENTS:

• Must have 10 years + cooking experience in a high volume restaurant or hotel kitchen


• Must have 2 years of management experience


• Must be proficient in the English language (both speaking and writing)


• Must be able to lift 50 lbs


• Must be able to stay on your feet for 8 hours plus

Knowledge: 

• Must have great knife skills in all butchery and knife cuts of any kind


• Must have extensive knowledge in all aspects of a professional kitchen


• Must have extensive knowledge of the NYC Department of Health’s codes and regulations

Certifications:

• NYC serv safe certificate

Salary range: $70,000 to $75,000