Executive Sous Chef

Job Details: Executive Sous Chef |Sky Project by Rhubarb LLC dba Peak US-NY-New York Job ID ******** Location Name Sky Project by Rhubarb LLC dba Peak Category Culinary / Kitchen Management Type Regular Full-Time Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.
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Overview The Executive Sous Chef, in conjunction with the Executive Chef is responsible for the overall quality and profitability of the restaurant. they ensure that all personnel and systems function efficiently so that guests are satisfied, the business achieves budgeted profit levels, and employee morale is maintained. The Executive Sous Chef must work in partnership with the Executive Chef and General Manager and communicate fully with all the back-of-the house staff. This position is full-time and salary-based About the Venue Whether in New York, London or Berlin, you can expect unique surrounds, a vibrant atmosphere and exceptional dining at any of RHC's restaurants. From Sky Garden's breathtaking rooftop restaurants and bars, to the bustling dining scene at the Royal Albert Hall, RHC offers a little something for everyone. We continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations
This role will pay a salary of $80,000 to $90,000. 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) Job expires 7/31/2024 Responsibilities: Three+ years of experience in high volume or fine dining environment, preferably in a supervisory role Ability to interact positively with supervisor, management, co-workers to promote a team effort and maintain a positive and professional approach. Act as a coach and mentor by managing performance and setting objectives while monitoring and training all staff in proper kitchen operations and in areas relevant to their positions.  Lead with a professional and polished approach in a busy atmosphere  Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability. Maximize sales and optimize profits through the management of food and labor costs. Continuously work with staff to find ways to reduce costs in all areas of the restaurants by conducting weekly assessments of food cost based on purchasing practices and monitoring daily labor reports and minimizing overtime.  Ensure that the restaurants are operating at or above standards and competitive service.  Attention to detail in all areas of the kitchen by maintaining high standards in all areas of security, safety, cleanliness and sanitation.  Conduct regular department walkthroughs and random food tastings to ensure quality and consistency.  Monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines.  Monitor and train all staff in proper sanitation procedures and ensure that all employees are assigned uniforms and serve safe food.  Responsible for assisting with setting appropriate prep levels to ensure fresh product and effective use of man-hours.  Establish proper portion sizes and controls for all serving periods.  Develop a hands-on approach and be directly involved in daily production. Ensure proper presentation and preparation from each kitchen department.  Assist with the monitoring of quality and with managing prime and local vendors accordingly.  Assist with the effective ordering based on sales  Responsible for sourcing good, organic, seasonal products  Place cleaning supplies with vendors as needed, using order guides and purchase orders when required to organize all orders.  Assist with rotation, storage and handling of all products  Oversee and make recommendations for equipment purchases, monitor equipment repairs and ensure equipment is fixed in a safe and timely manner. Ensure the strict adherence to quality standards for food served to include, freshness, proper handling and storing, proper use of techniques and cooking procedures, taste, portion size and preparation.  Promote high standards in all areas of safety, security and sanitation by ensuring that all preventive maintenance, cleaning and repairs are scheduled in a timely manner.  Enforce all Health Department rules and regulations on a daily basis. Assist with establishing, recruiting and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs.  Work with the General Manager to assist with provide on-going training of the menu to the Front of the House through pre-shift meetings and additional meetings as necessary, teaching and coaching staff on a daily basis  Oversee the standard operating photos, recipes and descriptions for all cooks.  Present new menu items and relevant culinary information to the culinary and front-of-house staff on an on-going basis.  Assist with maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman's compensation, termination reports and change of status forms.  Performs other duties and responsibilities as required or requested.  Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Actively practices food safety procedures Able to train and motivate team Organizational skills Effective time management Availability must include days, nights, weekends and holidays.
Qualifications About you:
Prefer a minimum of 3-5 years as a Sous Chef High school diploma or equivalent required. College degree preferred. Culinary School graduate preferred. Health & Sanitation Card pear state requirements Foodservice management certification as per state requirements Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.) Attendance Requirements for this position: Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. Strengthened by our Differences. United to Make a Difference. At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

EEO Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.