Bowery Road is a neighborhood restaurant in Union Square serving greenmarket-inspired dishes and craft cocktails. Dining experiences can be enjoyed in the 90-seat, bi-level dining room or on the outdoor patio nestled alongside the Hyatt Union Square New York near popular neighborhoods such as the Flatiron, Greenwich Village and the East Village.

SOUS CHEF

Expectations 

• Manage the day-to-day activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Work effectively with the culinary management team 
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
• Assure kitchen personnel is trained in best cleanliness and sanitation practices
• Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as disciplinary procedures are followed when applicable
• Understand the financial component, purchasing within budget guidelines, achieving cost off food and expectations.
• Instill teamwork and synergy between the FOH and BOH staff through proper communication and delegation to ensure a “one team” mentality 

Requirements:

• 2 years of culinary management experience in a high-volume upscale restaurant 
• Dedication to culinary excellence, team success, and growth
• Strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control
• Basic understanding of administrative tasks including inventory, purchasing, scheduling
• Desire to learn from our culinary leaders and develop professionally and personally
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• The ability to work well under pressure and be a leader who will NUTURE and SUPPORT their TEAM.
• Technically savvy with / to become proficient with key systems and IT infrastructure (Foodager, Jolt, Hot Schedules, KDS)
• Receptive to constructive criticism and performance feedback
• Safe Food Handling Certification
• Must be able to lift and or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and /or move up to 100 pounds.
• Able to work in a standing/walking position for long periods of time
• Command of the English language
• Must be eligible to work in the United States