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Date Added: Thu 10/06/2021

Executive Sous Chef

New York, NY, US
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Company: THE DOMINICK

Job Type: Permanent, FullTime


As the only Five-Diamond property in New York City's SoHo neighborhood, the 46-story, 391-room hotel offers guests unsurpassed accommodations and sweeping views of Manhattan and the Hudson River. With paramount service, spacious accommodations, a world-class spa, outdoor pool, three food & beverage venues, and banquet and event space, The Dominick Hotel joins only two other premier hotels in New York City in Preferred Hotels & Resorts prestigious Legend Collection.

The Dominick Hotel is looking for an Executive Sous Chef to join our culinary team!

JOB OVERVIEW:

Responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items, and proper handling/ storage of all food items in accordance with Hotel standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

REPORTS TO: Two(2) Michelin Star Executive Chef

SUPERVISES: Sous Chefs, Cooks, Purchasing, Cafeteria & Executive Steward

ESSENTIAL JOB FUNCTIONS

1.Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

2.Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

3.Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.

4.Maintain positive guest relations at all times.

5.Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.

6.Resolve guest complaints, ensuring guest satisfaction.

7.Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.

8.Review the daily activities; check the following:

a)house count

b)forecasted covers for each outlet

c)Catering activity

d)purchases

e)meetings

f)appointments

g)VIPs/special guests

9.Establish the day's priorities and assign production and prep tasks to staff to execute.

10.Review daily specials and offer feedback.

11.Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.

12.Review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.

13.Communicate additions or changes to the assignments as they arise throughout the shift.

14.Take physical inventory of specified food items for daily inventory.

15.Review the market list.

16.Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.

17.Meet with the Executive Steward to review equipment needs, Banquet plate-up assistance, cleaning schedule/project status, Health/Safety and sanitation follow-up.

18.Ensure that staff report to work as scheduled; document any late or absent employees.

19.Coordinate breaks for staff.

20.Inspect grooming and attire of staff; rectify any deficiencies.

21.Check and ensure that all opening duties are completed to standard.

22.Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.

23.Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

24.Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.

25.Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

26.Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

27.Work on the line during service and assist wherever needed.

28.Be aware of any shortages and make arrangements before the item runs out.

29.Ensure that F&B Service Staff are informed of 86'd items and the amount of available menu specials throughout the meal period.

30.Observe guest reactions and confer with service staff to ensure guest satisfaction.

31.Conduct a frequent walk-through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

32.Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies

33.Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements

34.Maintain proper storage procedures as specified by Health Department and Hotel requirements.

35.Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.

36.Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.

37.Develop new menu items, test and write recipes.

38.Assist Catering Department with developing special menus for functions; meet with clients as requested.

39.Supervise and direct the organization and preparation of food for the Employee Cafeteria.

40.Review sales and food costs daily; resolve any discrepancies with the Director of Finance.

41.Minimize waste and maintain controls to attain forecasted food and labor costs.

42.Ensure that excess items are utilized efficiently.

43.Monitor and ensure that all closing duties are completed to standard before staff sign out.

44.Foster and promote a cooperative working climate, maximizing productivity and employee morale.

45.Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards.

46.Conduct scheduled performance appraisals.

47.Interview and hire new personnel according to Hotel policies and standards.

48.Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.

49.Prepare daily/weekly payroll reports.

50.Document pertinent information in the logbook and follow up on items notated during other shifts

51.Plan and conduct monthly departmental meetings.

52.Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings.

53.Return business telephone calls.

54.Answer correspondence.

55. Research local farm products, new suppliers, special markets.

56.Attend gourmet shows, food, and wine meetings.

57.Schedule and conduct month-end inventories.

58.Prepare menu analysis and recipe costing.

-Respond properly in any hotel emergency or safety situation.
-Perform other tasks or projects as assigned by hotel management and staff.
SECONDARY JOB FUNCTIONS

1.Perform at special events and off-premise functions.
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