Sous Chef

Sous Chef
Happier Management

About 154 Scott

154 Scott is a multifaceted destination that creates space for our everyday lives. Its raw minimalist architecture and pragmatic design set the tone for an environment to work, create, exercise, nourish, connect, and escape. 154 Scott is a private membership club where an inclusive spirit orients exclusive access. 30,000 sq. ft of facilities, comprised of workspaces, art studios, recording studios, conference rooms, private bars and a restaurant, a Wellness Spa & Gym, a pool, and a rooftop deck. A consciously cultivated community connecting people of different ages, backgrounds, professions, and identities.

The Role

The Sous Chef is responsible for supervising the kitchen team under the direction of the property EC. This individual will work of the various kitchens at 154 Scott . This includes accountability for the implementation of all culinary operations, supporting strategic research managing and training of kitchen staff. Also providing world class customer service to internal and external guests, and maintenance of all equipment and facilities.

Reports to: EC property

Direct Reports: Culinary hourly Staff

Requirements:

• Complies with all food safety and sanitation guidelines
• Knowledgeable about all menu items and can execute the product and train the staff according to the recipes
• Consults with Chef about purchases and places orders in a timely fashion and follows guidelines for purchasing
• Monitors all the prepared product that has been produced and trains the staff on how to properly store items
• Mentors and Counsel team members in accordance with HR standards
• Ensures that all staff punch in and out in their uniform for each shift
• Check all staff attendance per shift
• Does a daily inventory of all produced sauces, proteins to ensure pars levels are accurate to create daily prep list
• Observe and train all staff to taste their dishes after producing them
• Manage all the staff and ensure that inventory is proper stored, and product is rotated
• Train all staff to clean and organized their station and the equipment
• Able to Cook with team members or in absence of team members
• Comfortable and experience with expediting service
• Maintain the food standards and execute them consistently with the culinary team
• Conduct daily walkthroughs reviewing that all equipment is functioning and HD walkthroughs
• Observes the opening and closing of workstations and checks staff out prior to them ending their shift
• Maintains a professional team orientated environment
• Knowledgeable of various cooking technique and animal/ fish fabrication

POSITION QUALIFICATIONS INCLUDE

• In the performance of all duties assigned, ability to work independently with minimal or no supervision while exercising broad discretion and professional judgment
• Ability to communicate effectively with vendors, partners, guests, fellow team members, and Leaders
• Ability to work cooperatively with others
• Ability to accept direction and constructive criticism
• Ability to complete tasks in a timely manner
• Ability to effectively multitask and manage multiple projects
• Ability to maintain consistent attendance and punctuality

ADDITIONAL SKILLS

• Flexible self-starter with attention to detail who is able to work in a fast-paced environment and support multiple projects at once
• Solid written and verbal communication skills
• Team player with enthusiastic outlook and creative mind
• Flexible with respect to the demands and hours needed in this role and be willing and able to work evenings and/or weekends to support the property team is a must
• Must exhibit the ability to plan, prioritize and demonstrate exceptional follow-up skills
• Must be courteous, persuasive, client focused, professional and positive at all times
• Ability to prioritize and get things done in a rapidly changing environment
• Ability to be a leader with a desire to educate and empower team members and create accountability standards
• Strong attention to operational and administrative detail
• Willing to learn new and exciting things

PHYSICAL REQUIREMENTS

• Must be able to lift up to 50 pounds
• Must be able to seize, grasp, turn and hold objects with hands
• Must be able to work on your feet for at least 8 hours
• Fast paced movements are required to go from one part of the club to other
• Must be able to move, pull, carry or lift of up to 50 pounds on occasion and 30 pounds regularly
• Occasional environmental exposures to cold, heat, and water
• Occasionally kneel, bend, crouch and climb as required

EDUCATION / TRAINING

• 
  3 years of of experience in high volume and fine dining restaurants.
• 2 years of New York City experience
• Experience with Pizza dough making and cooking applications
• Superior knowledge of back of house administrative duties
• Proven ability in teaching and mentoring kitchen employees
• Outstanding communication and supervisory skills
• Food Handlers Certified
• Experience in multi unit/catering and banquets preferred

Salary $80k