Kaiseki Sous Chef at High-end Japanese Restaurant near Grand Central

Kawabun NY is an innovative Japanese Kaiseki concept serving counter Omakase, fine dining pre-fixe and a la carte menus, small bites, bar beverages, and curated teas. This venture continues the proud 400 year tradition of the original Ryotei in Nagoya Japan by offering seasonal and rotating fare in an upscale environment where attention to detail and our sense of hospitality lead the way to a truly unique experience. Assuming the space and spirit of famed Kajitsu in Murray Hill, we use one of a kind implements, art, and seasonal decor to continue the mission of both the Ryotei and Kajitsu.

POSITION SUMMARY:

The right candidate for this exceptional opportunity will be able to exhibit passion for excellence, culinary vision, flair for service, and lifestyle. This candidate will lead and inspire his team to prepare each and every dish with the highest attention to detail and must be able to mentor and teach his team to maintain motivation and commitment. This candidate will help coordinate the culinary vision for this restaurant’s varied dining rooms, group events & off premise catering.

This Sous chef will ensure that the quality of food and service is the best of the best during their shift and ensure a seamless transition between Sous Chefs and the kitchen team throughout the day. Mise en place, ordering, butchering, inventory and working in the line will be an integral part of the Sous Chef’s daily tasks.

ESSENTIAL JOB FUNCTIONS:

Being a Sous Chef, an individual primarily requires a thorough knowledge and understanding of the culinary basics as well as advanced skills. One must be talented enough to bring about ideas of rare varieties of dishes and prepare as well as present them properly.

Provide leadership when Kitchen leadership is absent, assists the culinary team on the line during service.

Demonstrates hands on approach to all food items insuring quality, presentation and consistency standards meet company standards.

Work in the line ensuring the quality and consistency of all food items produced and served.

Assist in ordering, inventory and prep work as needed.

Monitor guests, partners and internal feedback and propose corrective action to management ensuring the highest level of guest satisfaction.

To communicate all guest requests to an appropriate cook in a timely and professional manner.

Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.

Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns, and work to resolve problems.

Work with the purchasing department to ensure that necessary food items and supplies are ordered in a timely manner.

Maintain effective working relationship with food & beverage management and other departments.

Operate, clean and maintain all equipment required in job functions.

Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.

Ensure strict adherence to health department and food handling guidelines.

To immediately report all suspicious occurrence and hazardous conditions.

To follow all company/kitchen safety rules, policies, and procedures.

Other duties as assigned.

Job description may be changed at any time.

Managerial responsibilities are important aspects in the job profile of a Sous Chef.

Guest satisfaction is an important job responsibility of the Sous Chef. The quality of food does count; but the services provided, time management, delivery of food and other customer requirements in a correct and sophisticated fashion also form an integral part of the sous chef’s responsibility.

A Sous Chef must be thoroughly aware of the rules and regulations that govern the code of execution of the restaurant, food unit, or organization and ensure that all tasks conducted must abide by those strictures.

The Sous Chef should work as a mentor to junior chefs as well; hence it is his duty to train them properly as well as to maintain amiable relations with them.

REQUIRED LICENSE/QUALIFICATIONS:

At least three (3) years of experience as Sous Chef

New York Food Handlers card (within 30 days of hire).

Advanced understanding of professional cooking and knife handling skills.

Must be able to work nights, weekends and some holidays.

Able to speak, read, write, and understand the English language

A general knowledge and understanding of New York City current events, cultural and culinary happenings.

Understanding and knowledge of safety, sanitation and food handling procedures.

Knowledge of health department rules and regulations, liquor laws and regulations.

Knowledge of kitchen operations and production.

Effective application of culinary skills in real-life cooking; knowledge of maximum possible dishes from all over the globe.

Strong interpersonal as well as verbal skills

Ability to work in groups as well as lead a team and provide required training to subordinates.

PREFERRED LICENSE/QUALIFICATIONS:

Three (3) years of experience in a similar position at a four or five-star style hotel or restaurant.

Certification of Culinary training or apprenticeship.

Understanding/Knowledge of the budgeting and forecasting process.

Previously worked with multi-unit operations from fine dining to casual.

Experience of expanding and condensing recipes.

Thorough knowledge of International cuisine technique.

Knowledge of food cost controls

High School degree and diploma or bachelor’s in any specific field

Training in culinary programs registered under the State policies; hands-on practice and certification

Certification by the American Culinary Federation [ACF] or the attainment of the Certified Culinary Administrator certification adds on to the academic capabilities of a Sous Chef.

SKILLS/APTITUDES:

Strong guest service orientation.

Excellent communication skills (verbally interacts with management, servers, team members and guests.)

Possess excellent knife skills and be able to operate kitchen equipment.

Ability to work in a team environment exercising adequate leadership.

Ability to accept constructive criticism and work calmly and effectively under pressure.

Guest service orientation and commitment to quality service.

Have problem solving abilities, be self-motivated and organized.

General computer skills including but not limited to email, Microsoft Excel, PowerPoint, etc.

Must have proven leadership skills and teambuilding skills.

Effectively motivate associates and to maintain cohesive teams.

Be able to work with and understand financial information, data and basic arithmetic functions.

Ability to take initiative and get creative in resolving challenges and involve management members when previous methods have been unsuccessful.

PHYSICAL REQUIREMENTS:

Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Constant standing with some walking.

Be able to work in a standing position for extended periods of time.

Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.

Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

WORK ENVIRONMENT:

Generally, in an indoor setting.

Work is performed in the kitchen area with exposure to heat, cold, fumes, and steam.

Will be using a computer occasionally.

Varying schedule to include evenings, holidays and extended hours as business dictates.

The work environment is usually moderate to loud.

Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.