Sous Chef - Corporate Dining Services
JPMorgan Chase (New York City, New York)

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The Sous Chef is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Chef (Executive) in all aspects of cost control. Assumes the duties and of the Executive Chef when he/she is not present which include managing all aspects of the kitchen operation Orders and inspects for quality all food and beverage items necessary for the production of the finished menu items Have the ability to work effectively in a team environment Maintain budgeted labor costs. Controls overtime Maintain budgeted food costs. Controls waste Oversees food production for all stations Tracking food costs as requested Purchasing of maintenance/cleaning supplies. Orders kitchen  laundry back of the house staff uniforms Ensure that employees keep waste to a minimum Recognize the importance of employee morale and help to maintain Deal with any conflicts regarding back of the house staff Handles discipline as needed Responsible for managing the maintenance and upkeep of the physical facilities Conduct weekly sanitation inspection with steward. Work with back of the house staff to maintain kitchen equipment. Monitor appearance of kitchen and storerooms and take corrective action. Special projects as directed by the Chef (Executive)   Supervisory Responsibilities:   The Sous Chef assists the Chef (Executive) in managing and training all back of house staff. Requires a minimum of five years food preparation experience, preferably in a high volume luxury hotel/restaurant. Strong English language communication skills are mandatory. Previous experience in a supervisory role and A culinary training degree is preferred.  Team playerJPMorgan Chase is an Equal Opportunity and Affirmative Action Employer, M/F/D/V.