Sadie's
hospitality
SousChef
Neural analysis suggests this role is
optimal for Mid candidates.
“Sous Chef at Sadie's. Skills: day to day kitchen operations, planning, managing successful culinary execution, leadership and support to kitchen staff, mentoring and guiding cooks, menu planning, development of new dishes, food preparation process, supervising and coordinating the work of line cooks, training for new kitchen staff, quality control measures, creation of staff schedules, performance reviews, health and safety regulations, cleanliness and hygiene standards, executing the culinary v”
What You'll Achieve.
drive culinary excellence; drive culinary excellence; ensuring they align with the company’s culinary vision; ensuring that all dishes meet the highest quality and presentation standards; ensuring efficiency and adherence to recipes; encouraging a culture of continuous improvement; uphold the company’s culinary standards; ensuring optimal coverage during peak hours and special events; maintaining consistency and creativity in offerings
Industry & Context.
Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays., Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis)., Ability to stand for prolong periods of time.
What They're Looking For.
Must Have
Minimum of 3+ years of experience in a Culinary Management role and/or equivalent relevant experience, A Food Handler’s Certificate is required
Nice to Have
Culinary degree or relevant certifications are preferred
What You'll Do.
Responsible for day to day kitchen operations
and managing successful culinary execution in line with quality and brand standards under the direction of the Chef de Cuisine.
Provide leadership and support to kitchen staff
fostering a positive and collaborative work environment.
Mentor and guide cooks and kitchen support
encouraging skill development and a commitment to culinary excellence.
Collaborate with the chef de cuisine to contribute ideas for menu planning
incorporating creativity and innovation.
Actively participate in the development of new dishes
ensuring they align with the company’s culinary vision.
Oversee the entire food preparation process
ensuring that all dishes meet the highest quality and presentation standards.
Supervise and coordinate the work of line cooks
ensuring efficiency and adherence to recipes.
Conduct comprehensive training for new kitchen staff
covering cooking techniques
and kitchen procedures.
Provide ongoing coaching and development opportunities
encouraging a culture of continuous improvement.
Maintain a vigilant eye on the quality of ingredients
conducting regular taste tests and visual inspections.
Implement rigorous quality control measures to uphold the company’s culinary standards.
Collaborate in the creation of staff schedules
ensuring optimal coverage during peak hours and special events.
Address staffing needs
conduct performance reviews
and handle disciplinary actions when necessary.
Enforce strict adherence to health and safety regulations within the kitchen.
Conduct regular inspections to maintain impeccable cleanliness and hygiene standards.
Work closely with the chef de cuisine to execute the culinary vision of the company
maintaining consistency and creativity in offerings.
Follow standardized recipes and guidelines to prepare and cook menu items.
Assist in managing inventory levels
and implementing strategies to minimize waste.
Contribute to the development and updating of standard operating procedures.
Perform all other tasks as duties as assigned and/or per business need.
How You'll Work.
Team & Collaboration
collaborating closely with the chef de cuisine to drive culinary excellence; Provide leadership and support to kitchen staff, fostering a positive and collaborative work environment.; Mentor and guide cooks and kitchen support, encouraging skill development and a commitment to culinary excellence.; Collaborate with the chef de cuisine to contribute ideas for menu planning, incorporating creativity and innovation.; Collaborate in the creation of staff schedules, ensuring optimal coverage during peak hours and special events.; Work closely with the chef de cuisine to execute the culinary vision of the company, maintaining consistency and creativity in offerings.
Communication Scope
Exceptional leadership, communication, and interpersonal skills.; Excellent verbal and written communication skills.
Full Job Description
**_About The Brand_** Sadie’s restaurant and garden bar in New York City’s Seaport, is bringing New American comfort food, an indoor-outdoor bar experience, and year-round programming to one of Lower Manhattan’s most vibrant waterfront neighborhoods. ** _About the Role_** Reporting directly to the Chef De Cuisine, the Sous Chef is responsible for the day-to-day operations of the kitchen, collaborating closely with the chef de cuisine to drive culinary excellence. This position requires a seasoned culinary professional with a passion for innovation, a commitment to quality, and the ability to inspire and guide the kitchen staff. ** _What You Will Do_** * Responsible for day to day kitchen operations, planning, and managing successful culinary execution in line with quality and brand standards under the direction of the Chef de Cuisine. * Provide leadership and support to kitchen staff, fostering a positive and collaborative work environment. * Mentor and guide cooks and kitchen support, encouraging skill development and a commitment to culinary excellence. * Collaborate with the chef de cuisine to contribute ideas for menu planning, incorporating creativity and innovation. * Actively participate in the development of new dishes, ensuring they align with the company’s culinary vision. * Oversee the entire food preparation process, ensuring that all dishes meet the highest quality and presentation standards. * Supervise and coordinate the work of line cooks, ensuring efficiency and adherence to recipes. * Conduct comprehensive training for new kitchen staff, covering cooking techniques, safety protocols, and kitchen procedures. * Provide ongoing coaching and development opportunities, encouraging a culture of continuous improvement. * Maintain a vigilant eye on the quality of ingredients, conducting regular taste tests and visual inspections. * Implement rigorous quality control measures to uphold the company’s culinary standards. * Collaborate in the creation of staff
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