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

$95k - 105k annual salary range

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!