What are the responsibilities and job description for the Sous Chef position at Clemente Bar?
An intimate, hidden cocktail lounge perched above Eleven Madison Park at 11 Madison Avenue, Clemente Bar will feature world-class cocktails, refined, plant-based bar bites, and custom installations by the contemporary artist Francesco Clemente. In an adjoining space next door, you'll also find The Counter at Clemente Bar: an 8-seat tasting counter offering a multi-course experience by our chefs, designed to be paired with cocktails.
Reports to: Executive Chef
Direct Reports:
- Prep cooks
- Commis
Duties and Responsibilities
Culinary
- Supervise the hourly line cooks, commis, and externs as they prepare their daily mise en place and prep mise-en-place
- Ensure that the walk-in coolers and dry storage spaces are kept clean and organized in accordance with Hazard Analysis Critical Control Point (HACCP) guidelines and restaurant guidelines
- Taste the daily mise en place to ensure proper seasoning and quality
- Lead an assigned station to ensure that all line cooks are preparing and plating the dishes properly
- Work in conjunction with the dining room and kitchen expeditor to ensure proper timing of all courses leaving the kitchen
- Work in conjunction with the Chef de Cuisine and porter team to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards
- Maintain the Hazard Analysis Critical Control Point (HACCP) documentation focusing on data entry and daily upholding of standards
Hiring
- Assist in interviewing potential kitchen employees when needed
- Actively seek out new members for our kitchen team to ensure a proper foundation as the restaurant grows and develops
- Act as the primary supervisor of line cook, commis, and extern teams and facilitate their growth via skills training and daily mentorship
Menu Development
- Support the Chef de Cuisine with the development of new dishes
- Assist in writing and costing recipes for menu
- Develop new techniques for each dish as they become necessary
Qualification Standards
- 3 years management experience required
- Advanced and accurate knife skills
- Ability to read and follow recipes and standards
- Strong oral, written, and interpersonal communication skills
- Strong computer skills with working knowledge of Microsoft Office and Outlook
- Capability to teach and mentor others
- Ability to work independently and coordinate multiple tasks
- Experience with a variety of cooking styles and techniques
- Ability to adapt and make decisions quickly in a fast-paced environment
- Ability to lift and carry up to 50 lbs.
- Ability to stand for extended periods of time
The job description above does not list all the responsibilities of a Sous Chef. Other duties and responsibilities may be assigned as necessary.
Salary : $72,000 - $75,000
