What are the responsibilities and job description for the Sous Chef position at MADRE?
MADRE is a hospitality driven restaurant in Greenpoint, Brooklyn seeking a Sous Chef to continue the pursuit of excellence in our culinary program.
We are a young Hospitality Group that features 3 top rated boutique hotels in Brooklyn. We are rapidly expanding and seeking positive humans who want to grow with us.
We offer a great learning opportunity combined with a fun and professional working environment, including:
Growth opportunities
Lively atmosphere
Employee satisfaction-minded
Company perks competitive benefits
Details:
Finance & Purchasing
Maximizes profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget
Costs all recipes regularly to ensure profitability targets are achieved
Oversees purchasing program, including sourcing, establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage
Manages relationships with food vendors; Continually drives low cost through purchasing strategy; Ensures all food products received meet the highest standards of quality
Manages GL accuracy for all culinary products; Establishes invoicing procedures and other controls to ensure accuracy; Addresses and corrects discrepancies or invoicing issues immediately
Cultivates positive, professional relations with vendors including interactions on property with culinary staff
Develops and implements operating standards for the culinary department
Manages cooks and porters in their daily responsibilities, providing clear, effective direction
Ensures all items are prepared properly and in a timely manner for service daily
Establishes line check procedure to ensure DOH compliance daily daily; Conducts line checks multiple times per day when on duty to ensure DOH compliance; Addresses all DOH violations immediately.
Requests any maintenance or repairs needed with our in house maintenance team. Request to outsource if need be.
Oversees menu and recipe creation, structure, offerings, titling, pricing; Develops featured items for holidays, special events and promotions.
Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment
Staff Management:
Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team
Participates in training of Front of House (FOH) staff as it pertains to menu and food knowledge
Delegates hourly staff scheduling amongst Chef team; Approves weekly schedule for hourly culinary staff
Establishes regular communication with culinary team, including pre-shifts, meetings, trainings, etc.
Oversees all staffing pars; Posts for open positions; Interviews and gives final approval for culinary hires
Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation required of each dish
Oversees performance review process for all culinary employees; Delivers reviews to all Chefs
Provides final approval for all culinary disciplinary write-ups and terminations; Ensures disciplinary and termination decisions are compliant with employment law, and minimize risk to The Group
Essential Functions:
Food Handler's Certification
Able to lift 30 pounds
Fluent in both written and spoken English. Spanish is a big plus.
Demonstrates positive leadership characteristics which inspire team members to meet and exceed standards
Polished personal presentation
Communicates information effectively and efficiently
Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions
Ability to perform essential job functions under pressure, maintains professionalism when working under stress
Maintains general knowledge of location, transportation, management team, etc.
Ability to utilize traditional software programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system
Ensures that all staff are compliant with Company’s policies and procedures, as well as city, state and federal laws
Attends and/or organize mandatory meetings including staff meetings, leadership meetings, etc.
Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
Unpack, stock, & organize all items in and around the restaurant to maintain highest level of cleanliness possible throughout restaurant pre-opening & after
Perform all other related and compatible duties as assigned by the General Manager or Senior Level Leadership
Adhere to all HR policies and procedures
Room 11 Hospitality is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. We will not tolerate discrimination or harassment based on any of these characteristics. We encourage applicants of all ages.
More detail about MADRE, please visit https://culinaryagents.com/entities/282604-MADRE
We are a young Hospitality Group that features 3 top rated boutique hotels in Brooklyn. We are rapidly expanding and seeking positive humans who want to grow with us.
We offer a great learning opportunity combined with a fun and professional working environment, including:
Growth opportunities
Lively atmosphere
Employee satisfaction-minded
Company perks competitive benefits
Details:
Finance & Purchasing
Maximizes profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget
Costs all recipes regularly to ensure profitability targets are achieved
Oversees purchasing program, including sourcing, establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage
Manages relationships with food vendors; Continually drives low cost through purchasing strategy; Ensures all food products received meet the highest standards of quality
Manages GL accuracy for all culinary products; Establishes invoicing procedures and other controls to ensure accuracy; Addresses and corrects discrepancies or invoicing issues immediately
Cultivates positive, professional relations with vendors including interactions on property with culinary staff
Develops and implements operating standards for the culinary department
Manages cooks and porters in their daily responsibilities, providing clear, effective direction
Ensures all items are prepared properly and in a timely manner for service daily
Establishes line check procedure to ensure DOH compliance daily daily; Conducts line checks multiple times per day when on duty to ensure DOH compliance; Addresses all DOH violations immediately.
Requests any maintenance or repairs needed with our in house maintenance team. Request to outsource if need be.
Oversees menu and recipe creation, structure, offerings, titling, pricing; Develops featured items for holidays, special events and promotions.
Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment
Staff Management:
Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team
Participates in training of Front of House (FOH) staff as it pertains to menu and food knowledge
Delegates hourly staff scheduling amongst Chef team; Approves weekly schedule for hourly culinary staff
Establishes regular communication with culinary team, including pre-shifts, meetings, trainings, etc.
Oversees all staffing pars; Posts for open positions; Interviews and gives final approval for culinary hires
Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation required of each dish
Oversees performance review process for all culinary employees; Delivers reviews to all Chefs
Provides final approval for all culinary disciplinary write-ups and terminations; Ensures disciplinary and termination decisions are compliant with employment law, and minimize risk to The Group
Essential Functions:
Food Handler's Certification
Able to lift 30 pounds
Fluent in both written and spoken English. Spanish is a big plus.
Demonstrates positive leadership characteristics which inspire team members to meet and exceed standards
Polished personal presentation
Communicates information effectively and efficiently
Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions
Ability to perform essential job functions under pressure, maintains professionalism when working under stress
Maintains general knowledge of location, transportation, management team, etc.
Ability to utilize traditional software programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system
Ensures that all staff are compliant with Company’s policies and procedures, as well as city, state and federal laws
Attends and/or organize mandatory meetings including staff meetings, leadership meetings, etc.
Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
Unpack, stock, & organize all items in and around the restaurant to maintain highest level of cleanliness possible throughout restaurant pre-opening & after
Perform all other related and compatible duties as assigned by the General Manager or Senior Level Leadership
Adhere to all HR policies and procedures
Room 11 Hospitality is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. We will not tolerate discrimination or harassment based on any of these characteristics. We encourage applicants of all ages.
More detail about MADRE, please visit https://culinaryagents.com/entities/282604-MADRE