Executive Sous Chef

Led by dynamic owner Joe Gurrera (and his commitment to superior quality) Citarella has grown from a respected NYC fish market into a full-scale, Ultimate Gourmet Market with locations across New York City, the Hamptons, and Greenwich, Connecticut.

A family-run business, we’re driven by a passion for great food. We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more. Join our team of seasoned professionals and become a part of the fabric of the New York food scene

The Executive Sous Chef will work closely with the Executive Chef and the Kitchen Manager to ensure the highest standards are met for all food prepared at the commissary and served at our store locations. The Executive Sous Chef is responsible for assisting in creating and ensuring Citarella standards, systems and procedures are maintained and followed. The Executive Sous Chef is also responsible for working with the Executive Chef in overseeing and mentoring the culinary team. S/he will be responsible for the overall commissary operations in the absence of the Executive Chef.

Tasks/Responsibilities

Culinary:

• Work hands on with Executive Chef to continually monitor production procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
• Supervise Sous Chefs to ensure all daily and weekly standards operating procedures, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning..
• Work with Executive Chef on on-going, seasonal or new menu development as necessary.
• Train and educate staff on new and seasonal menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
• Work with Executive Chef and culinary in developing production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.
• Oversee all production areas ensuring training & monitoring for sanitation and food handling in commissary.
• Conduct Daily and Weekly recaps with necessary chefs and managers to plan and forecast all aspects of production
• Prepare, cook and package food for store delivery.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Report to work at the scheduled time, neatly groomed and in the correct uniform.
• In addition, other duties maybe required as directed senior management.
  
  

Human Resources

• Hiring, coaching & counseling and conducting performance evaluations of direct reports.
• Develop, train and mentor direct reports. Act as a resource to them as well as other Warehouse employees.
• Monitor and oversee Sous Chef’s to ensure that they are developing and training their direct reports.
• Monitor and oversee Kitchen hourly employees in all areas of job execution and performance management.
• Responsible for recommending or conducting disciplinary action, including termination, of culinary when necessary according to HR company standards.
• Work with Executive Chef to develop and conduct training for kitchen employees; including but not limited to SOP’s, sanitation & food handling, menu standards, presentation, cooking techniques, catering cooking and displays, etc.
• Work with Executive Chef and Warehouse Managers to instill a positive Company Culture, build morale and create an on-going positive work environment utilizing established as well as newly developed initiatives.
  
  

Financial/ Labor Costs

• Accountable for working with Executive Chef in meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary operations.
• Work with Executive Chef to ensure proper portioning, preparing and serving quantities are accurate in order to maintain food costs.
• Responsible for creating weekly kitchen labor schedules for commissary staff, meeting labor budgets by utilizing forecasting tools
• Maintain proper methods for counting and recording period end inventory.
  
  

Minimum Requirements

• 3 year senior level chef Management experience in high volume, quality oriented kitchen
• Minimum AOS Culinary School Graduate and/or related training
• Bi-lingual in Spanish a plus
• Detail oriented with good organizational skills, performing work accurately and timely
• Ability to effectively train and develop staff and build team morale
• Ability to hold others accountable for following standards and procedures
• Ability to handle multiple tasks at once, working effectively under pressure
• Ability to troubleshoot and be a problem solve in order to resolve issues
• Ability to meet budgets including labor, food and applicable direct operating costs
• Knowledge of Microsoft Word and Excel
• Must have Serve Safe food handler’s certificate
  
  

Additional Requirements

• Ability to perform physical requirements of position including standing for extended periods of time
• Lifting loads of up to 40 lbs
• Ability to work a flexible schedule including nights, weekends and holidays
• Ability to read, write and communicate using English language sufficient to perform job functions, conduct business related mathematics and analyze data as required.