Sous Chef | DDOBAR by Joomak NYC | Now Hiring

Culinary Agents is working with the team at DDOBAR by Joomak NYC to connect them with talented hospitality professionals.

DDOBAR by Joomak NYC - Now Hiring: Sous Chef

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Job Title: Sous Chef / Junior Sous Chef / Chef de Partie Reports To: Chef de Cuisine Direct Reports: Entire BOH team Description: DDOBar is a new project by Michelin Star awarded Jiho Kim in the newly developed Olly Olly Market in the historic Starrett Leigh Building in Chelsea. We need a strong and focused sous chef in our small kitchen. We do not have a FOH Team here, so we cook and serve food at the same time. DDOBAR is mainly doing YUBU Tart (Inari sushi), but we are combining Korean, Japanese, NYC culture and even more to a dish. A lot of more menu, ideas and services are still in progress. We would love to hear from you. Qualifications: 2+ years of progressive kitchen management experience in aspirational restaurants Minimum 2 years of line cook experience Highly developed knowledge of various cooking styles and techniques Experienced with menu and recipe development Proficient in administrative duties Local food safety permit holder Responsibilities: Maintain all standards set by the company Flexibility to work any station in the restaurant Oversee quality of food production Set the standards for safe work habitsAssist CDC to ensure compliance with HACCP plan and drive food safety best practices Ensure teamwork and proper communication with guests Facilitate a culture of collaboration and development of the kitchen team-Must be an active coach Partner with CDC to execute menu and maintain high standards Maintain clear and consistent communication with prompt and professional response to emails, texts, etc Support with ordering and schedules as needed Training of new team members Outstanding communication and ability to execute a high level service Physical Requirements Must be able to move, pull, carry or lift up to 40 pounds on occasion and 15 pounds regularly Has the ability to taste all foods to ensure correct preparation – allergies accounted for

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