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Sous Chef

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 11430
Industry: All
Employer: Bobby Vans Grill JFK Airport
Job Tracking ID: 1379341788
Job Description:
Sous Chef
Bobby Van\'s JFK is an expanding company with various concepts in several airports nationally and have received numerous accolades for our commitment to providing quality food and impeccable service inside airports.

Position Overview:
The Sous Chef is accountable for all kitchen operations including supervision of all kitchen staff and staffing levels, safety and sanitation, housekeeping, coordination of repair and maintenance, purchasing, made from scratch food production, consistent menu execution and menu / specials development as well as administrative and financial / budget responsibilities.

Key Duties & Responsibilities:
People - The Sous Chef is responsible for about 20-25 staff (line/prep/dish) within the kitchen, including hiring, training, developing and discipline. Sous Chef should foster and promote the company\'s commitment to people by adhering to outlined philosophies and culture, which entail effective communication, mentoring, leadership and respect.

Quality Profits: Sous Chef has contributory financial responsibility for food costs, labor costs and kitchen supplies for the kitchen. Chef participates in setting and implementing plans to achieve or exceed written goals and utilizes a myriad of tools to support that endeavor

Operational Excellence: Sous Chef is accountable for food quality and safety & sanitation standards, overseeing all phases of food procurement, production and service, including: inventory and ordering, storage and rotation, sanitation, food preparation, recipe adherence, plate presentation, and service and production time standards. The Sous Chef achieves these standards through daily line checks and product tastings, response to guest feedback/scores, ongoing maintenance/housekeeping, regular safety & sanitation walkthroughs and staff training/supervision.

Qualifications:
To be hired for this position, candidate must pass an airport required 10 year criminal background check and TSA security threat assessment

Must have a minimum 2 years Sous Chef experience in a full service, moderate to high volume restaurant.
Knowledge of food and labor costing
Basic computer knowledge (internet, Word, Excel etc.)
Flexible Schedule
Reliable Transportation
Ability to multi-task, problem solve and work well under pressure
Positive attitude with strong leadership skills
Solid track record of success in previous assignments demonstrating upward career tracking
Strong communication skills with subordinates, peers and superiors
Able to work ten plus hour shifts plus ability to stand, sit or walk for extended periods of time
Able to grasp, lift and/or carry up to 50 lbs as needed
Finger/hand dexterity to operate kitchen machinery, knives, etc
Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature etc.
Culinary school, Spanish speaker, breakfast experience and New York City food safety certification all pluses


Employee Type: Full-Time, Part-Time
Compensation: TBD

Restaurant Jobs Description

Cooks

The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.

Host

The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.

Bartender

This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.

Dishwasher

This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.