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About the Company: M&G is a boutique catering company based in the East Village. We create vibrant, produce-driven, beautifully simplistic food with a focus on innovative and sustainable ways of presentation. We are the industry leaders in our field and work with the top brands, media agencies and producers in NYC and are looking to expand into our next stage of business with the right management team.
Job Summary: The Executive Sous Chef of M&G Foodstuff works with Executive Chef to manage the kitchen team. This individual knows the importance of quality, has a real depth of knowledge and understanding when it comes to flavor profiles and ingredients and is inspired to continue learning. They work closely with the rest of the leadership team and kitchen staff to ensure that the highest standards are upheld in the aforementioned areas.
Core Tasks and Key Responsibilities
Culinary Operations
Drive food & hospitality standards and ensuring the excellence of the culinary program provided by the entire team.
Continuously provide support to all kitchen staff.
Lead the team in food prep assignments.
Taste all food via line checks each shift and train the staff to do the same.
Maintain the excellence of the physical plant by working with the management team to address R&M issues in a timely and cost-effective manner.
Hold team accountable to following all recipes and presentation specifics (including but not limited to: standard portion sizes, cooking methods, quality standards ingredients)
Ensure team appropriately stocks and maintains sufficient levels of food products at line stations during service period.
Accountable to ordering and maintaining the appropriate amount of product in house.
Maintain and properly use all kitchen equipment and ensure that all kitchen team members are properly educated on use of all equipment.
Prepare all food according to Serve Safe Guidelines; ensuring that all team members are educated on these guidelines and are consistently held accountable by management.
Ensure that team handle, store and rotate all products properly and are consistently educated on proper protocols.
Effectively open and close commissary kitchen.
Ensure excellent maintenance and cleanliness of the business room at all times.
Leadership & Staff Management
Lead the team in compliance with the entire Health Department code.
Hold team accountable to set up/break down of kitchen on a daily basis.
Educate staff on all aspects of culinary procedures through tastings and staff presentation.
Assist in scheduling kitchen trails and execute hiring and training new hires team according to standards for hospitality and culinary excellence.
Maintain effective & timely communication to all FOH/BOH and team members.
Manage scheduling of BOH employees
Provide continuous training and leadership to develop and grow team
Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary.
Train staff to follow all recipes and methods.
Hours: Full time – generally 5am to 3pm Monday to Friday, with flexible hours. Occasional weekend work will be expected and hours may vary slightly depending on the week.
Other Qualifications
Relevant Knowledge, Skills, & Ability:
5+ years prior culinary leadership experience
Must be proficient in off-site events
Excellent working knowledge of various styles and types of cuisine
Proficient knowledge of systems and processes in catering and commissary management
Ability to lead and empower a team
Ability to demonstrate discretion and leadership in complex employee relations matters
Ability to embody, teach, and inspire our values
Must be able to taste and differentiate between flavors and aromas
Work Environment:
Involves sitting, walking and standing throughout most of the day
Must be able to maneuver to all areas of the kitchen, including food and beverage areas
Must be able to lift at least 50 pounds
Language
English fluency and Spanish preferred
