SOUS CHEF

Marsanne is a modern French–Mediterranean restaurant that will open in April.
We are looking for a SOUS CHEF to join our Executive Chef in training, leading, and working alongside the culinary team to execute at the highest level.
The estimated opening is April 2024. 

Requirements:

• At least 3 years of progressive culinary experience including leadership roles. 

• Valid Food Handlers Certification.

• Knowledge of and experience managing compliance with all NYC DOH and DOL requirements.

Responsibilities:

• Prepare and lead staff to execute the full menu to exact specifications promptly.
• Work alongside the team to ensure that all tasks are completed in order of priority to expectations.
• Set up and stock stations with all necessary supplies.
• Ensure guest dishes are plated properly.
• Prep food and sort food items for the full menu.
• Ensure exact portion control, and waste control, and adhere to par levels within the department.
• Ensure that the full kitchen staff maintains superior personal hygiene practices at all times.
• Ability to understand and track food cost and ordering systems/vendor interactions
• Actively practice food safety procedures and demonstrate familiarity with health department policies and requirements.
• Ability to lead by example and to train and develop the team.
• Must remain positive and respectful at all times as an ambassador of the management team.
• The job responsibilities listed may change from time to time. This job description is intended to describe the general work required. It is not intended to be all-inclusive.

Physical Demands:This position requires seeing, hearing, speaking, frequent use of hands, reaching, frequently lifting to 25 pounds, occasionally lifting to 50 pounds, standing for long periods, bending and moving intermittently during working hours. 
All responses will be considered as confidential.
Thank you!

Compensation Details