Grounded in this ethos of supporting the well-being of our guests and local community, The Rooftop Bar has also always incorporated a charitable component by donating a portion of each party’s reservation fee to various NYC nonprofits that aid those most affected by the pandemic. To date, The Rooftop Bar has directly donated over $154,000 to such community organizations. 

The Rooftop Bar is an indoor lounge with outdoor seating and unique private dining spaces that evolve with the seasons. Every year, The Greens hosts up to 60 concerts on the rooftop and has quickly earned numerous accolades as a concert venue. Spring, summer, winter or fall, you’ll find a seat on The Rooftop at Pier 17.

POSITION SUMMARY

We're in search of an Executive Sous Chef experienced in managing multiple units and catering operations to oversee our rooftop kitchen. This role involves supervising kitchen teams across various outlets, ensuring quality, and overseeing menu development, cost control, and seasonal ingredient usage. Additionally, the Executive Sous Chef will be involved in hiring, training, and developing staff for both units and catering services. 

ESSENTIAL RESPONSIBILITIES 

• Supervise kitchen staff across multiple units, ensuring adherence to standards, procedures, and sanitation regulations
• Monitor and maintain sanitation practices in compliance with standards and local regulations
• Inspect the quality of raw and cooked food products to meet defined standards across various outlets and catering events
• Guide and instruct kitchen staff in food preparation, cooking techniques, and presentation across diverse settings
• Manage kitchen operations in multiple units, including opening, closing, and associated side duties as directed by the Executive Chef
• Prepare high-quality dishes across units and catering services as per guest orders, ensuring accuracy and timely service
• Collaborate with kitchen teams across outlets to ensure simultaneous and timely delivery of menu items and catering orders
• Maintain expertise in recipes, ingredients, allergens, and food presentation across diverse culinary settings
• Oversee food quality, quantity, freshness, and presentation across units and catering events to meet brand standards
• Ensure proper labeling, dating, covering, and rotation of food items following FIFO principles across multiple outlets and catering services
• Uphold department cleanliness, safe work practices, and food safety and sanitation standards across units and catering operations
• Abide by company policies, procedures, and guidelines, operating ethically to safeguard the company's image and assets
• Follow all company policies, procedures, and guidelines
• Operate ethically to protect the assets and image of the company
• Performs other duties and responsibilities as per business need

KNOWLEDGE, EXPERIENCE AND SKILLS

• Minimum of 2 years' culinary management experience in multi-unit settings and catering operations
• Proven experience in effectively managing diverse kitchen teams across multiple outlets and catering events
• Culinary degree/certificate highly desirable
• Proficient in various culinary styles and skilled in all line-level cooking stations; capable of training and guiding team members effectively across different settings
• Demonstrates professional leadership across diverse culinary environments
• Ability to multitask and think swiftly in fast-paced multi-unit and catering settings
• Effective communication and interpersonal skills conducive to productive teamwork across various outlets and catering events
• Upholds high standards for workspace cleanliness and service areas across multiple locations
• Adaptable to dynamic environments, able to work both independently and in a team across diverse settings
• Exhibits a strong work ethic with a customer-centric approach across different dining experiences
• Ability to work a flexible schedule including days, nights, weekends, and holidays
• Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS 

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
• Ability to lift and carry items weighing 50 pounds on a regular basis. 
• Ability to stand for prolong periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.

COMPENSATION

The base pay range for this position is $78,000.00-$90,000.00 a year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Creative Culinary Management is an equal opportunity employer.