Chef jobs in New York, NY

About the role

Under the direction of the Executive Chef and Executive Sous Chef, the Sous Chef is responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. This position reports directly to the Executive Chef and Executive Sous Chef.

What you'll bring

• To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm.
• The requirements listed below are representative of the knowledge, skill, and/or ability required.
• Two-year associate degree in culinary arts, or a combination of education and experience.
• SKILLS AND ABILITIES
• Ability to work in a high-volume, fast paced, event-driven environment.
• Ability to work extended and flexible hours due to business requirements including late nights, early mornings, weekends, and holidays.
• Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
• Organize and prioritize work to meet deadlines while multitasking between job functions.
• Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines.
• Ability to operate industry related equipment.
• Ability to be creative with food presentations and maintain a quality product.
• Work with limited supervision, prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems.

Locations