Sous Chef

About the role

The Dominick Hotel (soon to be Delano Soho) luxury, Five Diamond, Four Star hotel in the Soho neighborhood of New York City. The downtown address lends itself to a casual, more comfortable style of luxury. The design of the hotel imbues a welcoming feeling to the arrival experience with a soaring lobby space enriched by the warmth of wood louvers and the glow of a fireplace.

They Sous Chef will be responsible for all managing aspects of the Kitchen and its personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with Hotel standards. They will Coordinate the purchase of all food and develops menus, maintaining approved food costs and labor costs.

Qualifications & Requirements

Essential

• High school diploma or equivalent vocational training certificate, some college
• Certification of Culinary training or apprenticeship
• 3 years experience in a similar position
• Work all stations in Kitchen
• Food handling certificate
• Fluency in English both verbal and non-verbal
• Compute basic arithmetic
• Provide legible communication
• Knowledge of food cost controls
• Previously worked with all products and food ingredients
• Operate, clean and maintain all equipment required in job functions
• Plan and develop menus and recipes
• Expand and condense recipes
• Ability to perform various functions as outlined below:
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize.
• Be a clear thinker, remain calm and resolve problems using good judgment.
• Follow directions thoroughly.
• Understand guest's service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.
• Maintain confidentiality of guest information and pertinent Hotel data.Food Safety certificate require.

Essential Job Functions

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.