We are a neighborhood Brooklyn restaurant looking to take it to the next level and we would love to have the right person help our team get there! We are looking for a dynamic and experienced Executive Sous Chef to partner with our Executive Chef.
Key Responsibilities:
Oversee food costs for the entire property by monitoring purchases and sales. Work closely with vendors and accounting to secure the best pricing, approve all food-related invoices, and conduct monthly inventories. You'll establish and uphold SOPs for ordering, receiving, storage, waste management, and menu development.
Manage labor costs for all BOH departments, including chefs, cooks, prep, stewarding, and receiving teams. Develop staffing plans for seasonal fluctuations, assist in scheduling, and ensure optimal coverage. You'll also report weekly on overtime and staffing needs.
Partnering with the Executive Chef on creating menus by participating in menu meetings, testing and tasting protocols, and recipe standardization. You'll ensure seamless communication and training for FOH and BOH teams to execute these new menus flawlessly.
Lead initiatives to implement master prep sheets, order guides, and checklists, ensuring operational consistency across all kitchens.
Your leadership will ensure smooth communication and efficient kitchen operations across the property.
Covering all line stations when needed
Ensure compliance with DOH and HACCP standards by creating and monitoring SOPs. Communicate any kitchen maintenance needs to the Chef or Owner
Compensation: 65-70K per year depending upon experience
Qualifications:
Proven experience in working in a medium volume setting in a management role.
Expertise in food and labor cost management.
Strong leadership skills with a passion for developing and mentoring staff.
Basic Spanish speaking skills
Ability to innovate and participate in menu development and operational excellence.
Ability to work all stations at a high level
Certification in NYC Food Protection License is a must
