Stout Hospitality Group Management Jobs (2)

We are seeking a Sous Chef to join our culinary team. The Sous Chef position is responsible for all food production, including that which is used for the restaurant and event bookings.

Develops menus, food purchase specifications and recipes. Supervises staff and liaisons between upper level management and ownership.

Maintains highest professional food quality and sanitation standards.

American Quality Fare & Cocktail Bar located in Midtown / Uptown NYC

Job Description

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

Control and direct the food preparation process and any other relative activities

Approve and polish dishes before they reach the customer

Plan orders of equipment or ingredients according to identified shortages

Arrange for repairs when necessary

Remedy any problems or defects

Be fully in charge of hiring, managing and training kitchen staff

Oversee the work of subordinates

Estimate staff’s workload and compensations

Maintain records of payroll and attendance

Comply with nutrition and sanitation regulations and safety standards

Foster a climate of cooperation and respect between coworkers

Order supplies and report to the head of the establishment

Ensure the serving of quality culinary dishes and on schedule

Ensure that no problem arises during serving; if any, it should be rectified quickly

Approve all foods before they leave the kitchen

Develop menu offerings

Forecast supply needs and estimate costs

Recruit kitchen staff

Ensure efficiency of the kitchen and staff.

Ensure production of quality and consistent food

Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines

Create recipes and prepare advanced items

Ensure proper equipment maintenance and operations

Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques

Supervise kitchen personnel and their performance

Order food from designated suppliers

Manage stock of food

Organize duty roster for kitchen staff

Competencies and Skills Required

Proven experience as Head Chef

Exceptional proven ability of kitchen management

Ability in dividing responsibilities and monitoring progress

Outstanding communication and leadership skills

Up-to-date with culinary trends and optimized kitchen processes

Good understanding of useful computer programs (MS Office, restaurant management software, POS)

Credentials in health and safety training

Degree in Culinary science or related certificate