Escape the bustle of the city and rediscover the romance

of the sea at The Fulton, a restaurant from world-renowned chef Jean-Georges

Vongerichten. The Fulton is the chef’s first seafood restaurant located in an

area of the city Vongerichten fell in love with when he first encountered the

of The Seaport, the menu focuses on the best ingredients and the bounty of the

ocean and beyond. With its waterfront setting the restaurant offers a singular

New York dining experience, with patio seating and some of the best

unobstructed views of the Brooklyn Bridge.

POSITION SUMMARY

The Sous

Chef supervises the hourly kitchen team and assumes responsibility for the

kitchen in the absence of the Chef. They will be responsible for menu planning,

menu development, and cost control as well as setting and maintaining best in

class standards for quality and service with a focus on seasonal ingredients.

The Sous Chef will support the hiring, training, development, and performance

counseling of all staff within area of responsibility.

ESSENTIAL RESPONSIBILITIES

Ensuring kitchen

staff adhere to set standards, procedures, department rules and sanitation

requirements

Monitor

sanitation practices to ensure that employees follow standards and regulations

Check the quality

of raw or cooked food products to ensure that standards are met

Instruct cooks or

other workers in the preparation, cooking, garnishing, or presentation of food

Taking charge of

kitchen opening, closing and other side duties as directed by the Executive

Chef

Prepare and produce a variety of high-quality dishes as

per guest orders, while following approved recipes & specifications in an

accurate and timely manner

Cook menu items in alignment with the kitchen team to

deliver dishes simultaneously at appropriate time

Maintain a thorough working knowledge of recipes,

ingredients, allergens, and food presentation

Ensure that food quality, quantity, freshness, and

presentation meet The Fulton standards

Ensure all the products and prepared items are properly

labeled, dated, initialed, covered, and rotated following FIFO (first in, first

out)

Maintain department cleanliness and organization, adhere

to safe work and equipment practices, and follow all food safety, health and

sanitation standards

• Follow all company policies, procedures, and guidelines
• Operate ethically to protect the assets and image of the

company

Performs other duties and responsibilities as per business need

KNOWLEDGE, EXPERIENCE AND SKILLS

A minimum of 2 years of progressive culinary

management experience in an upscale food and beverage operation

Culinary degree and / or certificate highly desirable

Highly developed

knowledge of various culinary styles and mastery of all line level cooking

stations, able to train and instruct team on proper performance of their duties

A professional

and polished approach to leadership in a busy atmosphere

Ability to think quickly and multi-task in a

fast-paced environment

• Ability to take direction and execute
• Effective communication and interpersonal skills

conducive to a productive teamwork environment

• High standards for cleanliness of workspace and service areas
• Ability to work in an ever-changing environment
• Ability to work both independently and in a team

environment

• Strong work ethic and customer-focused approach
• Ability to work a flexible schedule including days,

nights, weekends, and holidays

Must be passionate, entrepreneurial, and dedicated to

success

PHYSICAL REQUIREMENTS

Ability to perform the essential job functions consistent

safely and successfully with the ADA, FMLA and other federal, state, and local

standards, including meeting qualitative and / or quantitative productivity

standards.

Must be able to lift and carry up to 50 lbs; Ability to

stand for prolong periods of time and climb steps regularly.

Ability to physically maneuver through work areas; bend,

lift, carry, reach / extend arms, and hands above shoulder height frequently, or

otherwise move in a constantly changing environment.

BENEFITS & PERKS

Comprehensive medical, dental, vision and commuter

benefits

• Employee dining discounts
• Professional growth and development opportunities
• Referral bonus

COMPENSATION

The base pay range for this position

is $65,000.00-$80,000.00 a year. The determination of what a specific employee

in this job classification is paid within the range depends on a number of

factors, including, but not limited to, prior employment history / job-related

knowledge, qualifications and skills, etc.

Creative

Culinary Management is an equal opportunity employer.

Altro Paradiso is looking for a Sous Chef!

At Mattos Hospitality our purpose is to create an inspiring, sustainable, and prosperous business that brings joy, takes care of others, and helps build community through craftsmanship around the table.

Our company culture supports the growth and development of our employees and provides opportunities for education and advancement.

Mattos Hospitality our purpose is to create an inspiring, sustainable and prosperous business that brings joy, takes care of others, and helps build community through craftsmanship around the table.

Purpose

The Sous Chef will assist the Chef de Cuisine with the running and management of the kitchen. You will be comfortable working under pressure, executing a range of daily tasks;

Key Focus

• Acts as key support to CDC in the running and management of the kitchen.
• Assists the CDC in operational running of the kitchen, e.g. scheduling, meetings, reviews, feedback.
• Has depth of knowledge and passion for the food being produced in the kitchen.
• Leads and motivates a high-performing team.

Personnel Management

• Step into a leadership role in the absence of the Chef de Cuisine.
• Oversee kitchen operations in accordance with company standards.
• Constantly be a mentor for all kitchen employees, assisting in their training.
• Assist the Chef de Cuisine in managing the line and all kitchen employees.
• Assist the Chef de Cuisine with scheduling and labor controls.
• Assists the Chef de Cuisine with staff communication, eg meetings, feedback, scheduling.
• Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes.
• Assist the Chef de Cuisine with labor controls and scheduling.
• Works in liaison with the front-of-house management team to ensure efficient restaurant operations.

Culinary Oversight

• Assist the Chef de Cuisine in the creation, costing, and implementation of menus.
• Execute menu items from start to finish, ensuring quality is always maintained.
• Assist the Chef de Cuisine with costing and inventory, in order to ensure budgets are met while waste is avoided.
• Uphold the highest standards of food safety, food handling, and sanitation requirements in order to ensure the health and safety of staff and guests.
• Understand and uphold sanitary standards and employee health checks in relation to COVID-19 requirements.
• Ensure all staff members adhere to culinary standards and regulations.

Service Standards

• Maintain the high standards of cleanliness and appearance throughout all areas of the restaurant.
• Follow all company policies and procedures including recently created and evolving COVID guidelines.
• Follow all Department of Health (DOH) standards.

Company Values

• Understanding that we require a positive and professional attitude in the workplace.
• Understand and strive to behave in a way that is in line with the company’s values of service, excellence, respect, resilience, and teamwork.

The full definition of these values is in our company handbook.

Physical Demands

The physical demands for this position are frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours.

Benefits Offered

• Medical, Dental, Vision for Full Time Employees
• Paid Time Off
• NYC Paid Sick & Safe Leave
• Bonuses
• Pre-taxed commuter benefits
• Dining Discounts

We provide equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.

It all started with a couple friends, a workout group, and a passion to eat healthy. We believe food can be delicious, healthy and quick all at the same time.

We don't cook with gluten, soy, red meat, processed sugars, seed oils or fryers.

Vegetables should look and taste bright and clean, and clean food can be incredibly flavorful.

The Village Den has been a home to many in the West Village for over 30 years and we we hope that you like what we've done with the place.

It is what it is. It's the Village's Den.

Familiar Food

Done Healthy POSITION SUMMARY :

An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction and assist with growth of the menu and brand.

We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment.

The Executive Chef is responsible for all aspects of the day to day operations of the restaurant, production, staff and brand quality.

The Executive Chef reports to the Operations Manager and Partners.

DUTIES & RESPONSIBILITIES :

o Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances, and oversee cost management.

o Work closely with staff to ensure that respective jobs are being executed as per company guidelines.

o Maintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating.

o Structure kitchen by utilizing standard recipe cards and plating guides.

o Secure all reachins and walkins so they are locked.

o Complete line checks to monitor all refrigeration temperatures, rotation and dating of all foods, proper food prep, food freshness and taste as well as the readiness of specials for service.

o Implement closing duties for stewards, line / pantry cooks and ensure all duties are being completed.

o Create and execute daily and seasonal specials.

o Oversee the production and successful execution of all menu items.

o Ensure complete compliance with all workplace safety and emergency procedures.

o Expedite orders accurately and efficiently to ensure smooth kitchen flow.

o Work closely with Marketing and Events teams to ensure menu offering reflective of current restaurant trends.

o Ensure all food is up to the brand quality and standards, all specials are seasonal and current with trends, coach and train the staff to company's brand of food.

o Attend all weekly management and corporate meetings that are scheduled.

o Hold mandatory, monthly kitchen meetings and address all issues that arise.

o Coordinate ordering of items with the purchaser on a daily basis.

o Create and maintain weekly employee schedule.

o Prevent breakage by overseeing kitchen crew.

o Inspire and motivate the kitchen staff.

o Utilize classic techniques and standards in the creation and production of all sauces and stocks, in meat, fish and poultry butchering as well as in the development of flavor profiles.

FISCAL RESPONSIBILITY :

o Actively monitor and respond to both daily labor and food cost reports to ensure costs trend within budgeted parameters.

o Review monthly profit and loss statement and act on all variances.

o Ensure all overtime is authorized.

o Monitor product mix reports making sure menu items are selling.

o QUALIFICATIONS & JOB REQUIREMENTS :

o Certificate or degree in Culinary Arts preferred.

o Minimum 5 years experience as a chef in a high volume restaurant venue.

o Knowledge of Healthy cuisine as well as a diverse range of ethnic cuisines.

o Have excellent product identification knowledge of produce, proteins, herbs, grains, and equipment.

o Possess the ability to train on all basic cooking methods : braising, poaching, roasting, steaming, saute, grilling, blanching, etc.

o Have excellent knife skills and comprehension of technique to utilize, train with and monitor staff's implementation of.

o Impeccable service standards, clean work habits with a great attention to detail.

o Ability to multitask in a high volume environment while always appearing calm and maintaining a sense of humor.

o Professional demeanor with the ability to interact with all types of team members.

o Proven ability to lead a staff and positively influence employee behavior.

o Must have excellent verbal communication skills and have the ability to work a flexible schedule.

o Bilingual (Spanish / English) preferred but not required.

o Computer knowledge including Word & Excel.

o Must work well both individually and as a team player.

o Strong organization and communication skills.

o Must be able to stand and walk for periods of 8 to 12 hours / day for approx. 50+ hrs per week.

o Must be able to facilitate and effectively execute training.

o Ability to manage a large team while delegating tasks and ensuring all work is done efficiently.

o Coordinate with Purchaser if on staff or place orders directly on a daily basis.

o Management certified according to state health department criteria.

Convene is an Equal Employment Opportunity Employer and we believe that diverse teams are the best teams. We live our values of GRIT (Genuine, Relentless, Integrity & Teamwork) and strive to create an inclusive and equitable workplace where everyone can be their true selves, where we all show up for each other.

In line with our goal to be 1% better every day, we are committed to listening, learning, growing and improving. We welcome applicants from all backgrounds, experiences, abilities and perspectives to join us on this journey.

Convene is seeking an Executive Chef to lead the culinary team at one of our NYC locations. We are looking for a candidate who exemplifies a passion for Culinary, Hospitality, and is a proponent of educating a team and cultivating a positive and inclusive employee culture.

In this role, the Executive Chef will partner with and report directly to the General Manager.

What You’ll Do :

The Executive Chef requires experience in high volume environments with a focus on presentation and conference style catering.

As an Executive Chef, you will be responsible for maintenance of budgeted food cost, ordering, menu development, sanitation and HACCP guidelines, as well conducting daily ordering and inventory.

• Maintain full knowledge of menus, recipes, and other pertinent information
• Constantly increasing knowledge of culinary and other products and services
• Responsible for constant sanitation, organization, and proper food handling
• Labor control and managing the Cashiers and staff
• Managing a café with revolving menu
• Payroll and HRIS duties

What We Look For :

• A.O.S. Degree in Culinary Arts or culinary certificate and required experience
• Minimum 3-5 years of progressive culinary / kitchen management experience, depending upon formal degree of training
• Experience leading culinary teams up to 15 people
• Extensive catering experience
• High volume, complex foodservice operations experience highly desirable
• Institutional and batch cooking experiences a plus
• Hand-on chef experience
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers, to include Microsoft Office suite (Word, Excel, PowerPoint), Outlook, E-mail, and the Internet
• Must be willing to participate in client satisfaction programs / activities
• Flexible and long hours sometimes required; rotating work schedule that may include nights and weekends
• Move, lift, carry, push, pull and place objects weighing less than or equal to 25 pounds without assistance
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Stand, sit, or walk for an extended period of time

Compensation :

The above job definition information has been designed to indicate the general nature and level of work performed by employees within this classification.

It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job.

Job duties and responsibilities are subject to change based on changing business needs and conditions.

Base Salary :

Salary Min : $75,000 Salary Max : $90,000

This role is also eligible for Convene's annual incentive performance bonus plan.

This information reflects the anticipated base salary range for this position based on current national data. Minimums and maximums may vary based on location.

Individual pay is based on skills, experience and other relevant factors

Who We Are :

Convene is a premium hospitality company that designs and operates meeting, event, flexible office, and membership spaces.

With a network of 38 locations across nine cities in the U.S. and UK, Convene thoughtfully combines beautiful yet intuitive design, fully-integrated technology services, and a warm and welcoming environment to create a turnkey solution for extraordinary meeting and work experiences.

Founded in 2009 with the goal of bringing hospitality and lifestyle into traditional commercial real estate assets, Convene partners with the industry’s top landlords to deliver increased value to their assets and premium experiences to their tenants.

The company counts Hudson’s Bay Company, Ares, and RXR Realty among its investors and has been named one of America’s 100 Most Promising Companies by Forbes and a Best Workplace by Inc.

magazine, Fortune magazine, and Built In. Learn more at https : / / convene.com /

We’re Here For You :

At Convene, you’ll receive :

• Excellent health coverage for you and your family starting day one
• Medical and insurance navigation support through Eden Health
• Flexible vacation time plus time off for your birthday
• A Holiday closure each year to allow all employees to unplug and recharge
• 401K plan with company matching
• Professional development support
• A chance to be part of a dynamic, growing team
• The opportunity to have a significant impact on your team and the business in the work that you do
• A culture of GRIT (Genuine, Relentless, Integrity and Teamwork)

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About Convene :

Convene is the leading provider of premium meeting and workday experiences with a global network of venues and flexible office locations.

Combining design, technology, and hospitality to elevate today’s modern work experience, Convene creates the spaces and experiences that help teams succeed.

With Studio, an all-in-one solution for digitally-enabled events, and 23 locations across the U.S. & London including meeting spaces and flexible workplaces, Convene creates your best day at work, wherever it happens.

The company has been named one of America’s 100 Most Promising Companies by Forbes and a Best Workplace by both Inc. and Fortune Magazine.

Founded off the simple question : What if you ran an office building like a hotel? We made it our mission to elevate the way people meet, work and live by reimagining what a workday means for today’s most innovative organizations.

New Restaurant and Concept Opening - Meduza Mediterrania NYC!!!!

The Noble 33 Hospitality and lifestyle company is seeking a Sous Chef for Meduza Mediterrania it's NEW CONCEPT AND NEW LOCATION - NEW YORK CITY ! This position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes.

Job Purpose :

Under the general guidance of the Executive Chef and / or Chef de Cuisine, the Sous Chef servers as the back of house shift supervisor and is responsible for setting a positive tone and effective flow in the kitchen, overseeing opening and closing procedures, performing daily food safety and qualify checks, and leading pre-shift meetings.

When leading the back of house team, the Sous Chef will also be responsible for submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front of House Management team regarding any important issues.

Sous Chefs should also be fully versed in and capable of performing all positions as needed. With oversight from their Chefs, Sous Chefs may also assist with interviewing, selecting, and training staff.

Duties & Functions :

Conduct opening procedures including receiving products, checking invoices, and completing temperature logs

Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed

Assist with budgeting and inventory including counting food and dry goods for inventory

Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling / open date, protein handling, and cooling / reheating logs

Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues

Train new hires on their stations and be willing and available to cover any station on an as-needed basis

Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met

Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts

Effectively implement new menu rollouts and educate team members on said rollouts

Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur.

Report potential safety hazards and operational inconsistencies

Specific Job Knowledge & Skills :

High School diploma, GED, or equivalent preferred

Must be fully trained and capable of performing any back of house position and be willing to train or cover any station on an as-needed basis.

Once hired, the Sous Chef must learn the full menu and must maintain complete menu knowledge on an ongoing basis

Must be well organized, capable of multi-tasking and detail oriented

Leadership skills and ability to make decisions quickly and work in a fast-paced, high pressure environment

Ability to develop and maintain positive working relationships, foster an environment of teamwork, and maintain respect and confidentiality

Capable of working overtime, weekends, evenings, holidays, and special events as needed

Strong verbal and written communication skills in English; bilingual English / Spanish preferred

Basic computer skills required

Knowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card

Physical Abilities :

Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting

Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions

Reach overhead and below the knees, including bending, twisting, pulling, and stooping

Requires manual ability to use, carry, and operate all necessary equipment