SOUS CHEF FINE DINING COMMISSARY - Bridgewaypro : Job Details

Location New York, NY

No Remote Hospitality company based in the heart of NYC Seaport District with a mission of creating an elevated culinary experience, all with a view. Each restaurant offers a unique experience, whether you are looking for a family feast on the cobblestones, intimate dinner on the pier, or host a private event on our pier rooftop. The centerpiece of the Seaport Districts renaissance is an entirely re-imagined historic TIN Building, featuring a one-of-a-kind Marketplace and entertainment venue; several full-service restaurants, fast casual, and counter dining outlets as well as 10K sq.ft. of retail featuring private label products, grab and go, grocery and CPGs. To support this significant operation, the Marketplace will feature a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.

**Responsibilities:**

Supervises the hourly kitchen team responsible for menu planning, menu development, and cost control and maintaining best in class standards for quality and service with a focus on seasonal ingredients. Support the hiring, training, development, and performance counseling of all staff within area of responsibility.

Implement and maintain systems to ensure high quality food preparation and quality control standards. Participate in hiring, supervision, scheduling, development, and training. Promote a cooperative working climate, maximizing productivity and employee morale. Ensure monthly inventory of perishable items, small wares, and equipment. Accountable for meeting and exceeding projected food cost, labor cost, and other forecasted operating expenses. Accountable for maintenance of all kitchen equipment and facilities. Assist in all product development for the operation in an ongoing and seasonal basis.

Ensure a safe working environment to reduce the risk of injury and accidents. Accountable for maintenance areas / unites of responsibility. Must be able to maintain a schedule availability flexible to the business demands. The Sous Chef will report directly to the outlet Chef de Cuisine

**Qualifications:**

AOS Culinary required.

3+ years culinary management experience in a fine dining atmosphere.

Experience in a high volume / commissary production preferred.

Proficient in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

Demonstrated success in achieving fiscal results and executing to a high standard.

Salary $72-75K, +10% performance bonus, company health benefits, PTO.