Banquet Sous Chef

Required Years of Experience

3 years

Job Details The Dominick is an independent hotel that offers its leadership team both freedom and responsibility. The downtown address lends itself to a casual, more comfortable style of luxury. The design of the hotel imbues a welcoming feeling to the arrival experience with a soaring lobby space enriched by the warmth of wood louvers and the glow of a fireplace.Vestry, the one-star Michelin restaurant, with its relaxing vibe and spectacular cuisine has quickly become a neighborhood and guest favorite. Our Terrace on 7 becomes a coveted destination with a chance to imbibe on a sampling of international street food and refreshing cocktails at El Takoy.

The Dominick is looking for a Sous Chef to join our culinary team!

Job Duties

• Oversees all restaurant kitchen operations.
• Oversees all quality control of recipes and adherence to all recipes.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Support senior leadership by developing and assuming key management responsibilites
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Trains and develops kitchen personnel.Assists in hiring, counseling and disciplining staff.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Ensure that staff maintains and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Assist with schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Supervise the organization and preparation of food for all Hotel Outlets and Employee Cafeteria.
• Ascertain departmental training needs and coordinate training programs.
• Maintain confidentiality of guest information and pertinent Hotel data.
• Prepare daily/weekly payroll reports.
• Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings.
• Understand guests service needs. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control
• Perform other tasks or projects as assigned by hotel management.
• Conduct a frequent walk-through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained
• Establish the day's priorities and assign production and prep tasks to staff to execute.

Essential
High school diploma or equivalent vocational training certificate, some college.
Minimum 3 years experience in restaurants, preferably fine dining.
Experience with Staff management and administrative responsibilities
Certification of Culinary training or apprenticeship or 3 years experience in a similar position.
NYC Department of Health Food Handling Certification
Knowledge of OSHA Standards
Knowledge of all Culinary stations
Fluency in English both verbal and non-verbal. Compute basic arithmetic
Ability to lift, push, pull, bend and carry in excess of 40 lbs.
Able to stand and work in a confined area for extended periods.
Ability to work flexible schedule to include weekends and holidays

Compensation Details

Compensation: Salary ($72,000.00 - $78,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits

Compensation Details

Compensation: Salary ($72,000.00 - $78,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits

Required Skills

Banquet Cooking

Leadership

Restaurant Kitchen Operations

Team Management

Quality Control

Quality Assurance

Restaurant Kitchen Operations Oversight

Problem Solving

Adherence to recipes

Communication Skills

Menu Planning

Time Management

Cooking for Catering

Organizational Skills

Key Management Responsibilities

Attention to Detail

Recipe Quality Control

Customer Service Orientation

Coaching and Leadership

Training and Development

Conflict Resolution

Staff Management

Adaptability

Sanitation regulations

Financial Acumen

Employee Training

Health and Safety Compliance

Payroll Reporting

Culinary Knowledge

Cost Control

F&Amp;B Meetings

Sanitation and Hygiene Regulations Compliance

Menu preparation

Financial Performance and Control

Menu Planning and Ordering

Menu item preparation

OSHA Standards Knowledge

Inventory Management

Basic Arithmetic Computation

Culinary Stations Knowledge

Physical strength and stamina

Fluency in English

Physical Ability to Lift, Bend, Carry Heavy Items

Basic Arithmetic

Flexibility in work schedule

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Gallery The Dominick Hotel El Ta'Koy 7th floor Pool El Ta'Koy Terrace on 7 Terrace on 7 Terrace on 7 El Ta'Koy Sisley Spa