The Blue Dog Cookhouse and Bar offers its guests an elevated brunch, dinner and cocktail experience. We are an upscale casual New American Restaurant with NYC roots. We strive to provide our guests with the utmost dining experience, every day, where service, quality product and innovative dishes go heand in hand. We work hard to build a company culture where everyone feels encouraged and appreciated. We work hand-in-hand with trusted purveyors and local farms, allowing us to keep our growing our guests happy. Our menu showcases seasonal cuisine, American classics with an international infleunce, and craft cocktails.
As Executive Sous Chef of our restaurant you build an authentic connection with our guests through your food and flavor. You create and execute a ‘to be remembered’ and ‘must share with others’ experience by taking the combination of flavors to the next level.Key Responsibilities and Accountabilities:

• Responsible for recipe creation, updated costing of each menu item and accurate menu descriptions
• Responsible for the quality and consistency of the product and dish execution, sharing knowledge about ingredients and their origin
• Monitor and carefully incorporate guest’s allergy and other special requests related to food into the meal for specific guests
• Communicate food related issues or last minute menu changes and make sure menu menus adjusted in timely manner
• Cross train additional culinary staff to cover absences – monitor performance and coach when improvements are needed
• Follow company processes to ensure proper and accurate food ordering
• Maintain proper inventory of food items and ingredients – make sure we don’t run out, make sure food produce is always fresh, monitor waste, etc.
• Keep the food cost aligned with the given margins
• Maintain communication with General Manager regarding the operating supplies ad equipment inventory needed for execution of all the menu items
• Search and find the most competitive product pricing that reflect market values
• Ensure compliance with all health department rules and regulations to pass the inspections
• Understand, follow and direct others in the current cleanliness and safety procedures

Key skills:

• Attention to detail – heat control, measuring, portion sizing, precision, presentation, produce and ingredient selecting, expediting
• Culinary expertise – food preparation, grilling, ingredient selection, knife cuts & control
• Supervising and delegating, communicating clearly and warmly with your team and guests, experimenting, menu and recipe design, maintaining consistency
• Ability to communicate, multitask, lead & train others

Requirements: 

• Your selected ingredients are to be of best quality, fresh, in season, whenever possible local and organic
• You are the advocate of healthy leadership - empower, inspire and trust your team
• You are able to explain heritage and origin of ingredients and demonstrate while collaborating on videos for social media and digital platforms
• Your recipes should be creative and cost efficient

WHAT MAKES US YOUR COMPANY OF CHOICE? 

Our culture values: we empower, motivate and inspire each other.
We promote a personal & work life balance.
We contribute to your personal and professional development & well-being. 
We strive to grow, so we can all grow together.