MeyersUSA - Sous Chef

New York, United States Full-time

Essential Duties and Responsibilities:

  • Creates exciting, innovative, and delicious food.
  • Trains and supervises all kitchen staff in proper procedures, cooking methods and sanitation of all foods.
  • Monitors all aspects of food service on a daily basis in assigned area to ensure quality, sanitary preparation and presentation.
  • Develops, implements and adheres to all sanitation guidelines.
  • Participates in team communication and development to elevate the knowledge base of our salaried and hourly staff and inspires them to provide delicious food and great guest service within the context of our organizational culture.
  • Maintains accurate recipes and works closely with purchasing to keep all systems up to date.
  • Orders supplies as needed.
  • Properly edits payroll for accurate processing of paychecks.
  • Is responsible for meeting all financial objectives including food cost and labor expenses.

Skills and Qualifications:

  • The ability to perform cooking methods, prepare soups, stocks and sauces and the operation of all hot and cold culinary stations proficiently according to the MeyersUSA culinary departmental standards is required.
  • It is the responsibility of the Sous Chef to stay current with techniques, preparations, ingredients and any other topics related to all areas of food production in the culinary industry. This means ongoing education and professional development, including workshops, seminars, classes, meetings etc.
  • Proficiency with Microsoft Office (Outlook, Excel, PowerPoint, etc.) applications is required.
  • Must be Food Handler/Food Protection-certified within 6 months of employment.
  • An Associate's Degree or Vocational Certification in Culinary Arts
  • Miinimum of (3) years of experience in a Sous Chef position of a comparable restaurant.