What are the responsibilities and job description for the Sous Chef position at Kent Hospitality Group?
Kent Hospitality Group is actively hiring additional Sous Chefs as part of the culinary team supporting Printemps at One Wall Street in New York City.
ABOUT PRINTEMPS:
Storied French luxury retailer, Printemps, is preparing to open its first ever US location at One Wall Street in the heart of the Financial District.
Located in the historic 50-story landmark, Printemps will have five distinct food and beverage concepts ranging from a casual cafe to a fine dining restaurant. Food and beverage is helmed by Top Chef alumnus and 3-time James Beard Award Winner, Chef Gregory Gourdet.
ABOUT KENT HOSPITALITY GROUP:
Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand.
Reports to: Exec Sous Chef, CDC, Culinary Director (CD), Corporate Office
Work Experience:
4 years in a similar role in a restaurant outside of Kent Hospitality Group or 3 years working in the kitchen of Kent Hospitality group restaurants.
Job Responsibilities
- Coordinate with Exec Sous Chef, CDC/CD and Executive Chef to assist with project planning & staff management
- Supervise Kitchen employees and work the line
- Ensure HACCP is being used correctly in kitchen
- Delegate daily tasks to line employees
- Maintain quality of product
- Maintain an ‘open door policy’ with employees by reporting all complaints and issues involving staff or guests to HR
- Manage Family Meal: creating the menu, placing orders and creating order sheets
- Participate in menu development
- Manage & Oversee cleaning schedule for cooks
- Have a valid food handler’s license
Leadership Responsibilities
- Implement company policies and protocols & maintain standards
- Problem solve and address any issues in a timely manner
- Ensure company policies and procedures are followed
- Nurture positive working relationships with staff
- Lead by & set a good example for staff
- Self Manage timelines to achieve goals & daily tasks
Staffing Responsibilities
- Issue disciplinary action when necessary with guidance from CDC/CD & Exec. Sous Chef
- Participate in creation of annual reviews and ‘1 on 1’s for non-management employees in coordination with Exec. Sous Chef
Administrative Responsibilities
- Organize & maintain recipe binders
- Participate in the following meetings:
- Sous Chef
- Attend & support extracurricular educational programs like OBM & Leadership training
- creating station prep & checklists
Salary : $75,000
