Executive Sous Chef

Company Background

The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit, and a true creative attitude. It is a destination layered with events and amusements that leave you with an uplifted feeling.

The Standard's irreverent and playful sensibility, combined with a careful consideration of design, detail and service, have established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-Standard-ness.

Mission Statement

To create experience by embracing and empowering a diverse collective of team members, collaborators, and guests, who choose to call The Standard home.

Our Purpose

The Standard’s commitment is to being an anchor for each neighbourhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways.

Our promise is to ensure that a stay is an experience and that a memory means making friends and having stories to tell. To understand why it exists, is to understand that The Standard, is a platform for people to meet, to engage, to learn, to dine, to sleep, to dance, to hideaway, to make believe and to do so whilst being yourself and having fun doing it.

We think of ourselves as a stage, not just a hotel. Here, you can become whomever you like, even if for just a night. Here, you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologetically comfortable with disrupting expectations. It’s WHO WE ARE!

#StandardFamily

Job Title: Executive Sous Chef

Department: Food and Beverage

Location: The Standard, High Line

Reporting to: Executive Chef/FB Director

Responsible for: Kitchen Line staff, Sous Chefs

Main Duties & Responsibilities 

Events:

• Establish the day’s priorities and assign production and prep task to staff to execute.
• Review banquet function sheets and make note of any changes; post function sheets for the next 7 days
• Meet with the Executive Steward to review equipment needs, banquet plate up assistance needs, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that staff reports to work as scheduled; document any late or absent employees
• Coordinate breaks for staff
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings
• Tests cooked foods by tasting and smelling them

Menu Development:

• Assist Exec. Chef, SHL in sourcing, pricing and creating relationships for all culinary products.
• Recipe & costing documentation
• Competitive Analysis

Food Cost & Budgeting:

• Drive strategic sourcing initiatives to increase food quality and consistency and decrease cost.
• Tightly manage recipes, ingredients, and processes to control for allergies.
• Invoice organization & “life cycle”
• Provide costing information
• Managing vendor relationships
• Sales analysis & Avero usage
• Waste awareness & utilization
• Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Spending within budget constraints
• Product cross utilization

Team:

• Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and Board of Health standards

Hiring

• Team with Director of Culinary, Executive Chef, & HR for all salaried kitchen employee hires

Supervision

• Team with Director of F&B and HR for any/all discipline, training and “coach counsel” opportunities
• Monitoring efficiency, productivity and work flow

Scheduling

• Flexing staffing to seasonal trends and scaling labor to revenue

Education

• Provides oversight to the development of training tools for program implementation. Should include key materials to include manuals, planning diagrams, plating specifications and associated flow diagrams. Also responsible for creating culinary workshops and presentations.
• Menu descriptions, allergy charts
• Staff tastings

Labor

• Maintaining pars
• Budgeting labor expenditures
• Managing OT

Health & Safety

• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through the local health department
• Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follows and completes schedules as assigned
• Inspection preparedness
• Following proper food safety practices in all of BOH as well as assist FOH
• HACCP Plan & implementation: logs, rigor, etc.
• Follows facility, department, and Company safety policies and procedures

Repair & Maintenance

• Keeping the kitchen and applicable equipment in working order
• Placing service calls with Engineering
• Educating staff of the proper use & care of equipment
• Following up with Engineering Dept. & vendors about repair status

Desirable:

• Multi-lingual
• Prior work experience in a related area
• College degree or certificate in Culianry Arts
• Knowledge of AVERO, Micros, Birchstreet, Kronos, Costing, Inventory
• Physical Requirements
• Frequently standing up behind the desk and front office areas
• Carrying or lifting items weighing up to 50 pounds
• Handling various objects
• Frequent changes in temperature in environment, hot, cold, freezers

Essential:

• Understanding: Ability to read, comprehend and carry out instructions according to established procedures
• Comprehension: Fluent in the English language
• Organizational Skills: Work efficiently, utilize multi-tasking, and prioritize tasks
• Hygiene and Sanitation: Adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards
• Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings
• Responsibility: Personal comportment in line with Standard, High Line policies, standards, and expectations
• Strong communication, organization, and management skills
• Ability to be initiative and work independently
• Ability to adhere to high levels of confidentiality
• Have an outgoing, upbeat personality and positive attitude
• Handle working in a high-energy and fast-paced environment
• Guest-service oriented
• Have the sincere desire to serve guest

Compensation and Benefits

• $105k annual salary 
• Excellent and Affordable Health care coverage
• Life Insurance, Disability Insurance, Pet Insurance
• 401k with Company to match after 1 year
• Up to 160 hours of PTO/ year and company recognized holidays
• Employee Discounts on Rooms, F&B, Retail, and The Standard Marketplace
• Employee Meals, Employee Referral Program, Commuter Discounts
• Regular fun staff events and celebrations!