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Elior North America Sous Chef - Dining Events in Tarrytown, New York

JOB SUMMARY:

Responsible for overseeing and supervising the daily execution of mise en place, production and service for the restaurant, bar, room service, and all private dining and catered events. Ensure the totality of menu items are executed with an attention to quality control, consistency, efficiency and according to recipes, techniques, and the utilization of food products. Lead and motivate the culinary team through clear communication and by demonstrating strong interpersonal skills. Work with the guidance of the Executive Chef/Partner and in collaboration with the management team for the hotel to develop, implement, and monitor effective and compliant processes and procedures in alignment with company culture and philosophy. Demonstrate leadership, creativity, integrity, and resourcefulness.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

Associate Management:

  1. Participate in the processes to interview, trail, and hire, as well as conduct performance coaching & counseling and evaluations of direct reports.

  2. Develop, train and mentor direct reports, acting as a resource to them and identifying opportunities for growth, development and retention. Ensure their successful completion of the Train to Success program.

  3. Responsible for recommending or conducting disciplinary action, including termination of associates as necessary according to company standards.

  4. Promote sanitation and work safety; facilitate equipment and chemical training. Report any accidents in accordance to company standards.

  5. Communicate any staffing needs or recommendations to the Executive Chef/Partner.

  6. Assist in developing necessary training programs for direct reports.

  7. Promote and maintain positive working relationships and create a team environment with managers, associates, and vendors.

  8. Assist the team in adhering to break periods and accurate time keeping, inclusive of time off, in accordance with standard operating procedures.

  9. Ensure compliance with all federal, state and local regulations as they pertain to health, safety and labor.

Financial:

  1. Adjust, evaluate, and assist in developing responses to fluctuations in business demands and sales. This includes quantity of food purchased/prepared and staffing levels.

  2. In partnership with the Executive Chef/Partner and Executive Steward, monitor waste and control the utilization of all product. Efficiently use any overage or unneeded inventory.

  3. Provide accurate and timely period end inventories.

  4. Adhere to preestablished budgets, alerting Executive Chef/Partner of any areas of concern.

  5. Monitor and edit weekly payroll as instructed. Ensure productivity and efficiency of the team through best practices, proper training, scheduling, and thoughtful delegation.

Culinary:

  1. Contribute to the development of seasonal menus, specials, and recipes as requested. Propose any changes to the Executive Chef/Partner.

  2. Confirm opening and closing procedures for the culinary teams are followed each shift.

  3. Ensure that all standards and specifications are communicated, implemented and maintained for production, portioning, execution and presentation of all menu items.

  4. Manage the culinary team; assign and prioritize tasks, monitoring their accuracy, quality, efficiency, and completion. Ensure proper methods, procedures, and techniques are utilized in accordance to established standards.

  5. Evaluate productivity and efficiency through the day, reprioritizing as necessary.

  6. Ensure the team can prepare, produce, and recreate dishes, inclusive of presentation, as trained and instructed. Retrain and provide guidance as necessary.

  7. Perform station “quality checks” periodically through the day and prior to service to ensure preparedness; Adjust and problem solve as necessary.

  8. Thoroughly communicate and liaise with the service team to ensure proper timing, menu modifications, and guest satisfaction.

  9. Email reports at conclusion of each service, evaluating overall successes and/or challenges, as well as notes on performance. Make recommendations for future changes as necessary.

  10. Responsible for private events as assigned and directed, inclusive of BEOs, delegation of prep, staffing recommendations, and execution with the team.

  11. Participate in kitchen meetings and provide operational feedback and suggestions for efficiencies, retention and motivation, cost savings, and quality measures to Executive Chef/Partner. Implement as established.

  12. Maintain and implement cleanliness and organization standards.

  13. Ensure the team is trained in food handling procedures and following all New York State Health and Sanitation Guidelines. Conduct routine kitchen inspections for adherence, alerting any areas of concerns or required repairs

  14. Contribute to achieving and maintaining an “A” grade from the NYC Health Department.

General:

  1. Attend and participate in all scheduled meetings and training sessions.

  2. Know and follow all emergency and safety procedures.

  3. Direct the team in completion of tasks as designated by assignment sheets and/or needs.

  4. Follow all sign in and out procedures for keys if applicable.

  5. Travel as necessary.

  6. Perform other related duties as assigned.

STANDARDS & SKILLS:

  1. Always practice Caring Culture.

  2. Protect the assets of the property.

  3. Maintain professional behavior when in contact with guests and associates.

  4. Follow Policies and Procedures in training manuals and associate handbook.

  5. Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.

  6. Regular attendance in conformance with the company standards is essential to the successful performance of this position. 7. Must have the ability to read, speak and understand English, and to follow written directions and verbal instructions in English. 8. Ability to work productively and cooperatively in a high volume, fast past, highly pressured environment, and be able to lead and respond efficiently to unanticipated problems and crises.

QUALIFICATIONS:

  1. 2 + years management experience in a quality restaurant operation.

  2. Prior private dining and/or catering experience preferred.

  3. Degree in culinary field preferred.

  4. NYC Food Handlers Certification.

  5. Knowledge of New York State Health and Sanitation Guidelines.

  6. Ability to handle multiple tasks and work effectively, independently, and efficiently with time constraints.

  7. Must be creative, innovative, and proactive.

  8. Must be detail oriented and perform work accurately and timely.

  9. Proficient computer skills necessary including Microsoft Office.

  10. Ability to effectively, professionally, and respectfully communicate with co-workers, supervisors, vendors, and clients.

  11. Able to work a flexible schedule in order to accommodate business levels (weekend and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions.

While performing the essential duties of this job, the employee is regularly required to:

  1. Lift and carry up to 50 pounds.

  2. Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.

  3. Handle heavy equipment and machinery. 4. Exert well-paced mobility for periods of up to 12 hours per day and at least 60 hours per week.

  4. Frequently utilize the stairs, often while lifting and carrying heavy food containers. 6. Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.

About Elior North America

Elior North America enhances people’s lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 17,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry.

We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.

Click here to view a video about Elior North America (https://vimeo.com/436228885/45e6cb04d9)

Elior North America is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.

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