New York Seasonal Jobs

1.Partner with Executive Chef to create recipes and menu descriptions for seasonal menu variations in the restaurant;2.Preparing and executing the menu at the direction of Executive Chef with utmost quality, precision and consistency aligned with brand standards;3.Monitoring the preparation of great complexity dishes that require experience and knowledge for the combination and preparation of sauces, broths and seasonings, specialty cooking techniques, etc;4.Collaborate with Executive Chef on leveraging awareness of market, competitors, and food trends strategies to analyze business relative to competitive landscape;5.Collaborate with Executive Chef to hire, train and supervise back of house team;6.Serve as food and beverage subject matter expert to support a smooth client experience and handle all inquiries related to allergies and menu changes;7.Assist Executive Chef to execute programs including parties, events, etc;8.Managing kitchen equipment, inventory and suppliers in terms of purchasing, quantity, quality, pricing and scheduling;9.Ensuring the proper handling, preparation and storage of all food items according to health and safety regulations.Position requires 4 years’ experience in the Job Offered or as Sous Chef in a fine dining Italian cuisine establishment that includes experience creating recipes and menus; preparing and plating Italian cuisine; managing back of house staff; knowledge of regional Italian dishes; low temperature and vacuum cooking; fish mongering and butchering; purchasing ingredients and kitchen equipment; training and managing kitchen brigade; preparing special menus for events; and proven track record of maintaining food costs below established budget percentages.

Minimum Salary: 95,000 Maximum Salary: 95,000 Salary Unit: Yearly