HARTA - BAR HARTA - BAR CIMA

Located steps from Bryant Park in the heart of New York City, HARTA, BAR HARTA, and BAR CIMA are immersive escapes within The Grayson Hotel that come together to create an approachable and elegant atmosphere offering both indoor and outdoor experiences. Our menus feature dishes prepared with locally sourced ingredients and flavors spanning the Western Mediterranean and beyond. Bar HARTA, a second-floor, al fresco wine terrace was inspired by the convivial wine culture of the Western Mediterranean - Spain, France, Italy - with over a dozen wines on tap and a menu of sparkling cocktails for easy, spring and summer sipping! On the rooftop, BAR CIMA welcomes guests into an intimate lounge with elevated cocktail service and breathtaking views of New York City's Empire State Building.

Summary: The Sous Chef is responsible for ensuring the highest standards of culinary excellence by overseeing kitchen operations, supervising staff, and collaborating with the head chef to maintain quality. The Sous Chef contributes to the overall success of the kitchen, providing leadership in a fast-paced and dynamic culinary environment.

Responsibilities:

• Execute and oversee the preparation of high-quality dishes.
• Coordinate and supervise kitchen staff, ensuring proper workflow and delegation.
• Maintain a clean and organized kitchen environment.
• Ensure consistency in food quality, presentation, and adherence to culinary standards.
• Conduct regular taste tests and evaluations to maintain excellence.
• Recruit, train, and mentor kitchen staff on cooking techniques, safety, and sanitation.
• Foster a culture of continuous learning and development.
• Oversee the timely and accurate preparation of menu items during service.
• Manage inventory levels and order supplies as needed.
• Implement cost-control measures to optimize kitchen expenses.
• Ensure compliance with health and safety regulations.
• Collaborate on special events, catering, and kitchen-related projects.
• Address kitchen-related challenges promptly and effectively
• Provide leadership in the absence of the Culinary Director

Must Haves:

• 2 years proven experience as a Sous Chef or senior kitchen role.
• Strong knowledge of culinary techniques and flavor profiles
• Timekeeping and Scheduling
• Knowledge of food safety and health regulations
• Customer-centric
• Ability to effectively handle employee relations.
• Acute business & financial acumen
• Knowledge of regulatory compliance requirements with wage & hour, scheduling, etc.
• Ability to thrive in a fast-paced, high-pressure kitchen environment.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Employment Transparency

It is the Company’s policy to provide equal employment opportunities to all employees and applicants without regard to race, color, ethnicity, gender, age, religion, creed, national origin, sexual orientation, gender identity, marital status, citizenship, genetic information, veteran status, disability, or any other basis prohibited by applicable federal, state, or local law.

This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

The employer will make reasonable accommodations in compliance with the American with Disabilities Act of 1990. The job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and other job functions are subject to modification. Reasonable accommodations may be provided to enable individuals with disabilities to perform the essential functions.

In compliance with the current Americans with Disabilities Act and state and local laws, if you have a disability and would like to request an accommodation to apply for a position, please contact Human Resources.