Job Description
Edith's Sandwich counter is known as one of the city's buzziest and best sandwich shops.
Qualifications
- Minimum of 4-5+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes
- Culinary trained and professional who is passionate and curious to develop and grow as a Chef
- Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue
- Must be able to move, pull, push, carry or lift at least 30 pounds
- Must be able to occasionally kneel, bend, crouch and climb is required
- Must be able to perform physical activities such as lifting, cleaning, and stooping
- Must be able to stand, walk, lift, and bend for long periods of time
Responsibilities
- At Edith's Sandwich Counter the Executive Sous Chef is responsible for assisting the Kitchen Manager and GM in planning, organizing and leading the Kitchen Department according to company policies and state standards
- As the Executive Sous Chef, you will have culinary, leadership, and human resource skills
- Similar responsibilities to a Chef de Cuisine (CDC), a key responsibility is to do everything necessary to ensure Edith's Kitchen Department is operating at maximum efficiency and to Edith's Sandwich Counter standards
- This is a job for people who love food, take initiative as natural born leaders and who thrive in an upbeat, fast-paced, open kitchen
- A successful Executive Sous Chef will work alongside the Executive Chef in an operational capacity while also supporting the teams scheduling, labor and development
- Lead by example and alongside the kitchen manager to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure
- Maintain Health and Safety standards set by Edith's, local and regional government
- Enforce Edith's Company Handbook policies, procedures
- Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business
- Lead training and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation
- Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served
- Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety
- Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform
- Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations
- Partner with CEO and GM to develop event menus, food preparation, food costs, quality food service and product are delivered
- Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards
- Keeps cooking and kitchen facility in order to receive an 'A' Grade from the NYC DOHMH
- Builds kitchen schedule weekly and staffs according to company needs and the approved budget.
Job Tags
Full time, Local area,