Junior Sous Chef

The Dinex Group, restaurant group of Chef Daniel Boulud, is seeking a Junior Sous Chef for our Comissary & Catering operations based out of One Vanderbilt and Epicerie retail locations.

The Junior Sous Chef is responsible for overseeing the Epicerie's daily production team and execution of off-premises catering events as needed. This role will support the Catering Chef & Commissary team in the day-to-day ensuring that all personnel and systems function efficiently so guests are satisfied, the business achieves budgeted profit levels, and employee morale is maintained in preparation and throughout events. 

Minimum of two years of high-end restaurant/catering experience required. Previous supervisory role and a culinary training degree preferred. Strong English, French and Spanish communications skills are a plus.

The ideal candidate must possess superb communication skills along with the ability to lead and provide structure in a team environment with a strong work ethic and adherence to food safety protocol. This position is full-time and salary-based.

Essential Duties:

Store Event Catering Operations

• Uphold the high level of standards established by Daniel Boulud
• Assists the Catering Chef in managing all aspects of the kitchen and event operations
• Responsible for all aspects of food production including but not limited to quality assurance, cost control, employee training, employee relations and all related tasks
• Maintains a safe and sanitary work environment that conforms to all food safety standards and regulations
• Knowledge of food prep, proper knife handling, temperature control, and sanitation
• Have strong English communication skills
• Must be able to nurture and maintain a team environment
• Provide input for menu design
• Attends meetings where food issues are discussed
• Ensure that needed supplies are on hand
• Fill-in as Lead for Events when necessary
• Follows safety policies and accident reporting procedures

Guest Service

• Assist the Catering Chef in leading the culinary team at events and during daily retail production 
• Ability to interact with diverse and high-volume customer base in a friendly and efficient manner
• Monitor back of house staff appearance and take action as needed
• Respond to any food complaints and take immediate action in support of guest recovery

Profitability and Cost Control

• Negotiate with suppliers for best prices
• Oversee food production for all stations
• Assist Chefs with tracking food costs and overtime as requested

Employees 

• Conduct training as needed to ensure customer satisfaction and/or maintain profitability
• Attend periodic meetings to increase communication
• Assist with processing hiring information, introducing employee manual, and properly orienting new employees
• Recognize the importance of employee morale and help to maintain it
• Assist in resolving conflicts regarding back of the house staff
• Handle discipline as needed

Maintenance

• Monitor periodic maintenance schedule for all equipment
• Conduct monthly sanitation inspection with Head Chef to maintain Company & Health Department Standards
• Work with cooks to maintain kitchen equipment
• Monitor appearance of kitchen and storerooms and take corrective action as required

Other Duties

• Special projects as directed by Daniel Boulud, Executive Commissary Chef and Epicerie Director of Operations

 
Competencies & Qualifications:

• Two years of experience in high volume production environment
• Proven track record working at at least 2 restaurants for over 1 year 
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
• Ability to work with minimal supervision, accomplish tasks without direct instruction, and problem solve for the best solutions
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
• Ability to write reports, business correspondence, and procedure manuals
• Ability to calculate figures and amounts such as discounts, proportions, percentages
• Actively practice food safety procedures
• Able to train and motivate team
• Organizational skills
• Effective time management
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Establish client relationships and ensuring maximum satisfaction

 We offer competitive wages, medical/dental benefits, matching 401k plan, paid vacation and room for growth. For more information about The Dinex Group and Chef Daniel Boulud, please visit https://www.danielboulud.com

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. 

Salary : $64,700 - $68,000