BRASS and THE TUSK BAR, new food and beverage concepts in the Evelyn Hotel in Flatiron/ Nomad, is seeking an Executive Sous Chef. The Executive Sous Chef will report directly to CDC and Culinary Directors. A flexible, can do anything attitude is required. 

RESPONSIBILITIES INCLUDE:

• Experience with restaurant openings
• Monitoring daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters
• Maintain all food inventory: order, receive and account for all food products and purchases.
• Hire, orient and train all BOH staff to ensure that the highest standards quality are met. 
• Schedules and payroll for BOH team
• Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment
• Maintain core menu and identity while adapting offerings with local farm produce and creating specials as needed
• Expedite as needed

REQUIRED EXPERIENCE, SKILLS and QUALIFICATIONS:

• 2 years of previous experience as an Executive Sous Chef
• Bi-lingual in Spanish huge plus
• Experience leading a team of 25
• Must have NYC food handlers certification, or willing to obtain certification upon hire
• Food ordering and inventory knowledge mandatory
• Strong financial and computer skills; experience working with and understanding of P&L’s.
• Good knowledge of food trends with a focus on quality, production, food cost controls, and presentation.
• Ability to lead and discipline a team, and positively influence employee behavior. Scheduling a team of 25 .
• Experience in a high volume service (200 nightly covers) and production environment