Culinary Agents is working with the team at Figure Eight to connect them with talented hospitality professionals.
Figure Eight - Now Hiring: Executive Sous Chef
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Figure Eight in the West Village is seeking an experiencedexecutive sous chefto lead a small but ambitious team of cooks. The ideal person for this role is someone who is looking for the next level in taking ownership over a kitchen and a team.Figure Eight is a seafood-focused restaurant with nods to Chinese cuisine in the American south. By the team behind Silver Apricot,Figure Eight has been critically acclaimed by Eater, Grub Street, TimeOut, and others.The Executive Sous Chef will lead and manage the kitchen on a day-to-day basis, and report directly to the Executive Chef.Our team is made up of a bevy of fine dining alumni. We found our way here because we all believe that high standards dining can also be laid back and relaxed. We do not condonean aggressive kitchen or style of management, as we expect everyone to be able to be responsible for themselves and the quality of their work, but we also have very high expectations for each other and ourselves.We're a small but passionate team. The person in thisposition must feel and take complete ownership over the management of people and operations in the kitchen. We've all been through the fine dining wringer and don't need to bring the stress that comes with that into this kitchen, but we expect that those high standards are the foundation to how we are able to operate at a very high level while also having fun and loving what we do. There's no ego or attitude here, and we're all about growth mentality and learning from one another. Those interested in all aspects of the restaurant business — from management to business operations — and those continuing striving for better are the ones who will be most successful. To us, experience is less important than the drive to learn, to execute, and to achieve. It is also most critical to us to find the right fit for this role, as we seek a leader who can foster our culture of positive reinforcement and growth mindset.Compensation:$60,000-$70,000 base salary based on experience, as well as a possible $2,400-$2,800 in annual 401k match, and another $6,000 inemployer contributions to individual health care premiums, as the company covers 100% of individual employee premiums. This adds up to atotal compensation package range of $68,400-$78,800.In addition to fully subsidized health insurance (that means free to the employee) and an employer-matched 401(k), we also provide paid time off, transportation benefits, and employee discounts.Requirements: - You MUST be a self-starter- You must be very detail-oriented- Minimum3 years experience in kitchen management- Knowledge of food and labor costing- Experience in fish and meat butchery- Experience in high-volume, rapid service- Is professional, punctual, and level-headed- Has attention to detail- Is a team player and communicates well with both BOH and FOH- Works efficiently, sanitarily and cleanly- Can write and follow recipes clearly- Is extremely organized, both mentally and physically- Has strong financial acumen as it pertains to food cost, labor cost, and budgeting- Has knowledge or interest in Chinese flavors and techniques is a plus but not required Responsibilities - Place daily product orders- Take and track inventory- Cost menu items and budget- Collaborate with the Executive Chef on menu items- Trains and mentor new team members- Collaborate between both FOH and BOH on service- Create and maintain systems that streamline process, like maintaining daily checklists and weekly schedules- Manages relationships and services with providers and purveyors- Maintain and manage quality of work and quality of product on a daily basis- Oversees as well as execute daily service set-up, break down, and regular deep cleans- Make sure things happen as they should and on-time. Because this is the top position in this kitchen, it is up to you to take initiative on ensuring that the kitchen is of utmost cleanliness and organization, that the team is prepared and consistently on schedule,that products are properly stocked, and that all mise en place and dishes are executed perfectly.- Lead kitchen team during and outside of service- Jump in as a jack-of-all trades as necessary- Be aleader and inspirationfor the team Interested candidates should submit a cover letter and resume.
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