Overview

Events by RHC is searching for a Sous Chef to join our commissary kitchen culinary team. As a Sous Chef you must have an culinary experience with events and off-premise catering. You are creative and passionate about food. Must have knowledge of the NYC food and culinary.

This role pays a yearly wage of $80,000 to $85,000

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

This position will remain open until Oct 31, 2024

Responsibilities

• Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Pubic Food Events.
• Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees.
• Ensures that the purchasing and preparation of all food products meet OVG’ standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.  Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.  Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
• Assists with the delivery and set-up of catered services and food service areas as needed.
• Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
• Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff.  Promotes support and communication with entire staff.  Positively interacts with front of house staff.  Rapidly solves problems.
• Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. 
• Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.

Qualifications

• 3 years minimum of experience in luxury, high volume off-premises culinary settings/quality plating and presentation
• Proven effective supervisory and management skills
• Excellent interpersonal and communications skills with clients, vendors, and staff
• Ability to work with a sense of urgency, proactively and outstanding hospitality and customer service
• Knowledge of safety and sanitation standards
• Ability to meet physical demands including extended periods of standing and walking throughout the day, able to lift and carry 30lbs., push/pull up to 75lbs.