What are the responsibilities and job description for the Executive Sous Chef position at Sunday Hospitality?
Rule of Thirds is a Japanese restaurant in Greenpoint, Brooklyn, by Sunday Hospitality Group, the team behind Sunday in Brooklyn, El Quijote and The Hotel Chelsea.
What We Offer
We offer a competitive salary, commensurate with experience, alongside PTO, a 401(k) and a complete medical, dental, and vision insurance package.
About This Role
The Executive Sous Chef serves as a leader in ensuring that the culinary and operating standards of Sunday Hospitality are met. In the absence of the Executive Chef and Chef de Cuisine, the Executive Sous Chef is responsible for upholding the highest quality standards by being well versed in the recipes, plate, and product specifications and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations, as well as showcase those standards within the operation.
Specific job duties include, but are not limited to:
More detail about Rule of Thirds part of Sunday Hospitality, please visit https://culinaryagents.com/entities/259188-Rule-of-Thirds
What We Offer
We offer a competitive salary, commensurate with experience, alongside PTO, a 401(k) and a complete medical, dental, and vision insurance package.
About This Role
The Executive Sous Chef serves as a leader in ensuring that the culinary and operating standards of Sunday Hospitality are met. In the absence of the Executive Chef and Chef de Cuisine, the Executive Sous Chef is responsible for upholding the highest quality standards by being well versed in the recipes, plate, and product specifications and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations, as well as showcase those standards within the operation.
Specific job duties include, but are not limited to:
- Works closely with Executive Chef, Chef de Cuisine and kitchen staff to ensure food standards are met
- Alongside the executive chef, leads the kitchen team through service, showcasing strong leadership
- Executes food, beverage, service, and hospitality service that aligns with SHG brand
- Methodically approaches food production and quality standards with a keen eye to detail
- Organizes kitchen space and enforces the same standards with the kitchen team
- Assist in the identification and hire of great kitchen talent, develops them into great SHG leaders
- Participates in interviews for hourly kitchen employees
- Ensures that operational and training standards are consistently followed and executed
- Effectively leads by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development
- Minimum of 2 years’ experience in high-volume restaurant kitchen
- Culinary Arts Degree preferred
- NYC Food Protection Certificate (Food Handler’s) required
- Analytical and organizational skills; the ability to define and solve a variety of changing situations under stress
- Knowledge and skills in analyzing profit and loss statements and overall financial performance
- Proficiency in a variety of technological systems, including Microsoft Office Suite as well as various HRIS systems
- Flexible work schedules: the ability to work night, weekends, holidays, as business permits
- The ability to lift, carry, push, or pull heavy objects, up to 50lbs
- Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended periods of time
More detail about Rule of Thirds part of Sunday Hospitality, please visit https://culinaryagents.com/entities/259188-Rule-of-Thirds
