Sous Chef - Gjelina NYC - Gjelina Group

SOUS CHEF

Gjelina NYC

Salary Range: $70,000 to $90,000 per year (DOE and state)

POSITION SUMMARY: Work with the Chef's team to cocreate the food menu and its items in line with the restaurant's concept, identity, and ethos. Oversee and participate in consistent training in the preparation of all food and food-related procedures and ensure the utmost quality. Plan and price menu items, order food and supplies and keep records and accounts as needed. The Sous Chef is responsible for the coordination, coaching, and support of the kitchen staff. Carries out supervisory responsibilities in accordance with both the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing and resolving problems. The Sous Chef is also jointly responsible with the other members of the chef's team for production, upholding quality standards, and creating new dishes that exemplify the restaurant's palate, style, and ethos.

Always composed, always training, tasting, inventing, and improving, with "Amor y pasion, mas que nada."

Appearance

• You must be the cleanest person in the kitchen. You set the standard.
• Clean hair and nails
• Clean jacket & apron, shoes
• Clean and organized tools
• Ultimately, look the part: you're a leader.

Accountability

• Self-starter. Prepare beforehand for the following days. Show up ready to go with a plan of action. Not "What do we need? "But rather "This is what we need."
• Delegate tasks where appropriate, then monitor, follow up, coach, and, if needed, discipline.
• Be hands-on. Lead by example. When you're here, be completely present in the kitchen. You need to follow the same rules you hold your staff to, and you must lead by example.
• Your staff is watching you even when you don't realize it. Refrain from intoxicating substances while at work. Don't use your phone casually in the kitchen unless it's for work (like ordering). It's understandable you'll need to use it; it's a full shift; just step outside.
• Closely monitor and enforce opening and closing duties and the line check at the start of service. They are the foundation for everything we do.

Systems management

• Some tasks you do every shift, some every day, some weekly, monthly, quarterly, annually. I
• Use prep lists and follow up daily. Manage and adjust par levels.
• Purchasing - utilize updated order sheets and order daily according to par levels, adjusted as needed.
• Complete a monthly inventory and utilize/repurpose products as you find them.
• Report to CDC regarding ongoing maintenance of the kitchen(s) - hoods, dish contract, ovens, pest control, linen, and cleaning company.
• Payroll processing once weekly
• Complete onboarding or resignation/termination
• Utilize human resources for careful language, risk management, handling, and conflict resolution.
• Line checks! For product quality, prep consistency
• Update and distribute menu descriptions to keep them current and informative.
• Ensure the accurate maintenance of the menu, menu matrix "food bible," recipe catalog.

Staff & Training

• Thoroughly train all employees on their prospective station as well as cross-training
• Monitor and correct food quality and consistency.
• Create menu descriptions as new dishes are added, creating not only a recipe book but a menu book/food bible that evolves over time. Keep old recipes and dishes in an archive; don't delete them.
• Repetition of recipe/pickup execution with your staff: "persistent, firm pressure."
• Lead the culinary portion of the line-up/pre-shift with floor staff.
• Keep employee notes in the HR file for all critical conversations and have those with another manager present.

Sanitation

• Assure that all mise en place is rotated and fresh daily.
• Creation, implementation, and coordination of opening and closing procedures.
• Maintain all sanitation (and any HACCP documentation, if applicable, in accordance with state laws)
• Ensure that all necessary staff have current food handler's cards and keep them on file.
• Keep your health and safety manager's certificate current. Act as Person in Charge for health inspections.
• Maintain shellfish tags.
• Maintain superior cleanness throughout the kitchen and any food storage areas.
• Check out all kitchen staff nightly according to the closing checklist.
• Abide by and enforce state and county health department code and guidelines.

Menu standards

• Develop new dishes collaboratively.
• Give feedback thoughtfully. Take criticism open-mindedly.
• Ensure consistency of menu items by tasting, inspecting, and correcting

Financial

• Weekly scheduling adjusted according to past needs and sales forecasts to control labor costs.
• Purchase according to weekly budget and forecast to maintain or beat target food cost.
• Must understand and effectively manage all aspects of food, labor, and operational costs, including payroll, purchasing, menu costing, and inventory.
• Though the responsibility for guiding the kitchen to meet its financial goals lies with the CDC and Executive chef, ultimately, it is absolutely a team effort among the kitchen leadership.

Team management

• Able to execute all mise en place functions: prep, line set, scheduling, ordering, and
• Train your receivers, and then monitor the receiving.
• Mastering expediting is essential. It's the center of kitchen dynamics and consistent food.
• Inquire and listen before acting - seek first to understand.
• Coach and develop employees. Show, tell, don't do it for them.
• Able to work and effectively train each station of the kitchen, including expediting. As the leader, the training never ends.
• Guide and develop the cooks in their strengths and weaknesses, always seeking to bring people up
• Relieve cooks for breaks and shifts when necessary.
• Develop SOP's to create effective levels of quality and efficiency
• Communicate effectively with peers, management, line, and floor employees.
• Assist with staff evaluations (training, 90-day, annual). Establish written development and performance goals for all team members and monitor progress.
• Hire line-level staff. Ensure that hiring/disciplinary/termination standards follow company guidelines.

Extracurricular

• Sometimes prepare food for photoshoots, media, and promotion. Participate in promotion and media. (Your face doesn't need to be on camera; that's a personal decision.)
• Respond to your texts and emails. On workdays, you must check your email at least twice. On days you are not working, you need only screen incoming messages for emergencies to delegate or refer as needed. Prioritize appropriately. The point is not to hassle you when you're not working, just to refer to emergencies when necessary.
• Special items and menus. You may need to create special menus for some holidays, private bookings, and events. You must anticipate these, and the deadlines involved and deliver them in a timely manner. Come up with new items based on inventory, seasonal items, and meat or seafood special products. Test them, train your cooks to make the dishes, follow through, and possibly participate in media creation by cooking those dishes for media.
• You may be asked to participate in charitable and philanthropic efforts.

Required Qualifications:

• Flexible schedule
• Basic Math
• In-depth understanding of professional cooking, knife handling skills, safety, and ability to teach it all.
• Ability to take direction from the CDC and executive chef and give direction to all BOH staff.
• Ability to work in a team environment, including with the FOH - it's the same team.
• Ability to work calmly and effectively under pressure without losing it.
• Must have problem-solving abilities, be self-motivated, and organized.
• Strong preparation and line cooking skills
• Ability to work with speed, efficiency, and longevity

Knowledge and Skills:

• Ability to use all relevant equipment items and understand basic equipment troubleshooting.
• Understanding, knowledge, and ability to comply with safety, sanitation, and food handling procedures.
• Ability to prioritize work activities and provide accurate information and assistance to any management or colleagues requesting a timely and courteous manner.
• Ability to keep calm when faced with unusual/unexpected situations.
• Perform other duties as assigned by the Chef de Cuisine or Executive Chef

Other Requirements

• NY Manager Food Handler Certification - Person in charge "PIC"
• NY Sexual Harassment Prevention Training
• Workers Comp Training
• Must understand how to abide by the rules of the Department of Health related to Food Service.

PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to perform the essential functions of this job successfully. The Company is an Equal Opportunity employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, this position is regularly required to stand and walk for long periods of time. Regularly lift and/or move up to 25 pounds; frequently lift and/or move up to 35 pounds; occasionally lift and/or move up to 45 to 50 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots and pans, etc.); Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT: The work environment characteristics described are representative of those a Sous Chef encounters while performing the essential functions of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment may be moderate, with surrounding areas that may be wet, hot/cold, slippery, or humid.

WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEFS AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS, INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT.

SOMOS UN EMPLEADOR QUE PROMUEVE LA IGUALDAD DE OPORTUNIDAD: EL GRUPO GJELINA HA CREADO UN CLIMA DE INCLUSIÓN CON PROPÓSITO, UN ENTORNO DONDE TODOS PUEDEN SENTIRSE AFIRMADOS, SEGUROS, VALORADOS Y SE LES DA LA OPORTUNIDAD DE PROSPERAR DENTRO DE LA EMPRESA. APRECIAMOS Y RECONOCEMOS LA DIVERSIDAD DE LA HUMANIDAD, UNA DIVERSIDAD QUE INCLUYE DIFERENCIAS, SEXO, EDAD, RAZA, ETNIA Y ORIGEN NACIONAL, RANGO DE HABILIDADES, ORIENTACIÓN SEXUAL, IDENTIDAD DE GÉNERO, EXPRESIÓN DE GÉNERO, MEDIOS FINANCIEROS, EDUCACIÓN Y PERSPECTIVA POLÃTICA. ESTAS CREENCIAS Y PRÃCTICAS SE APLICAN A TODAS LAS ACTIVIDADES DE NUESTRO NEGOCIO, INCLUIDAS LAS DECISIONES SOBRE OPORTUNIDADES DE CARRERA O EMPLEO.