Sous Chef

The Paris Cafe, a historic NYC French restaurant will be re-opening under new management this spring and is seeking passionate and experienced Sous Chefs. Inspired by the charm and elegance of Paris, The Paris Cafe will feature classic French cuisine, seasonal, local ingredients, and an expertly curated French wine list in a sophisticated yet welcoming atmosphere.

Experience & Qualifications:

• Minimum of 3 years working in a fast-paced, full-service restaurant. 
• Proficient in butchering, charcuterie and saucier positions. Advanced meat, fish and vegetable cooking skills.
• Comfortable at expoing 200 dinner covers.
• A mastery of all kitchen positions.
• Must enjoy mentoring and teaching all experience levels of staff.
• 2 years of experience as a Sous Chef or other kitchen leadership position.
• Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations.
• Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Executive Chef.
• Must be able to frequently lift items weighing up to 50 pounds.
• DOH food handlers license. 

Responsibilities & Duties: 

• Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation.
• Communicate professionally and confidently with guests, employees, vendors, and leadership. 
• Adhere to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily basis.
• Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue.
• Uphold defined standards for food quality and hold vendors accountable for all product received, altering team of any and all vendor issues. 
• Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the recipes up to date.
• Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position.
• Oversee and assist in the guidance and training of the porter and dish staff.  Ensuring proper staffing levels and maintaining the highest level of cleanliness and organization.

The Sous Chef position comes with the opportunity to advance to the Chef de Cuisine position.

We offer a full suite of benefits, including medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off!

Opus Hospitality considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Opus Hospitality is an equal opportunity employer.