Executive Sous Chef

Overview

Arlo Hotels, an independent lifestyle hotel, is now actively seeking a dynamic Executive Sous Chef. Are you someone who is passionate about people, driven by purpose, and clever in your approach? Here at Arlo, we strive to create a sense of awe that leaves those we touch wanting more.

• Always treats guests with courtesy and respect in a variety of situations
• Displays honesty & integrity
• Delivers outstanding service and creates memorable experiences
• Manages the day to day operations of the kitchen
• Strong written communication
• Provides quality customer service
• Works in a professional environment

• Oversee all production schedules
• Oversee all Back of House overtime
• Maintain food cost of all culinary operations to company standards
• Maintain labor cost of all culinary operations to company standards
• Oversee all aspects of scheduling and payroll
• Must continually speak with purveyors to get best price for best ingredients possible
• Oversee all food outlets (Restaurant, Roof top, Banquet, General Store and Lobby Bar)
• Taste all prep for their service and ensure consistent standards are upheld
• Oversee DOH and temperature checklists 3 times daily
• Coordinate with the Kitchen Manager issues, concerns and thoughts to continually improve the restaurant
• Establish training schedule for new cooks and Sous Chefs
• Inspire and set positive tone in the kitchen
• Write up and coaching forms for their workgroup
• Primary teacher for new hire trainees during their service
• Perform biannual Employee evaluations in their workgroup
• Assist Executive Chef in continual training and mentoring of Sous Chefs
• Confirm all food presented during service is correct
• Overseeing expediting of their service
• Responsible for maintaining a New York City Department of Health ‘A’ Level Facility
• Oversees all product ordering
• Responsible for maintaining an up to date Food handlers permit
• Recruit and Interview new cooks and make recommendations to Executive Chef
• Lead the Sous Chefs to create new menu items to present to Executive Chef
• Perform Weekly Inventory and submit to Accounting
• Responsible for maintaining an up to date Food Handlers Permit
• Upholds all People Services best practices as it pertains to coaching, counseling, disciplinary actions, hiring, and terminations
• Follows and ensures compliance of all Commune policies and standard operating procedures as outlined in the Employee Handbook
• Acts as an ambassador to Commune Culture

• Must have 10 years+ cooking/management experience in a high volume restaurant or hotel kitchen
• Must have 5 years+ of Executive Sous Chef or comparable management experience in NYC restaurant or hotel
• Must be proficient in the English language (both speaking and writing)
• No smoking while in work station
• Must be able to lift 50lbs
• Must be able to stay on your feet for 8 hours plus
• Must have great knife skills in all butchery and knife cuts of any kind
• Must have extensive knowledge in all aspects of a professional kitchen
• Must be proficient in Microsoft Word and Excel
• Must have extensive knowledge of the NYC Department of Health’s codes and regulations

• Food Handler certificate