Sous Chef
: Job Details :

Sous Chef, The Golden Swan:We are looking for Sous Chefs to join and help lead our team as we strive to the next world-class culinary destination right here in the West Village!

The Sous Chef will lead and manage all restaurant operations following the leadership of the Chef/Partner Doug Brixton to offer a Michelin-level culinary experience, ensure concept vision and that standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably.

You will be expected to:

-Work with the Head Chef to create innovative and authentic menus.

-Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures.

-Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP's and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods.

-Educate and coach team to exceed expectations.

-Develop a team of leaders that are prepared and qualified to move upward in the organization.

-Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests.

-Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency.

-Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Skills & Knowledge

Position requires a minimum of 2+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred.Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required.Requires developed communication skills, both verbal and written.Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations.Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees' performance in a fair and consistent manner.Extensive knowledge of food industry, restaurants and competitive markets.Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. This position will spend 100% of the time standing or walking.Must be able to stand and exert well-paced mobility for up to 8 hours in length.

Compensation Details

Compensation: Salary ($70,000.00 - $85,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, Commuter Benefits, Dining Discounts

Required Skills:

Inventory Control

Staff Training

Culinary Knowledge

Knife Skills

Food Temperature Control

Kitchen Safety KnowledgeIf you feel you're up to the challenge, reach out to The Golden Swan today!

More detail about The Golden Swan part of Neighborhood Projects, please visit