Sous Chef

Who we are: Metro Cinema is an upscale, private cinema concept from the founder of Alamo Drafthouse Cinema.  In addition to movie screenings, the 20 private suites are also available for meetings, events, sports, karaoke and gaming.  This is the very first private cinema concept in the United States and features upscale, contemporary dining as well as a fantastic wine list and cocktail program.  We are looking for hospitality-centric lovers of great film, great food and great drinks to help us usher in the newest innovation in the cinema industry.

• What you are getting into: Working as a Sous Chef at Metro Cinema, an elevated new private cinema with dining. 
• Your Mission: Help the Executive Chef run things smoothly, supervise food production, order supplies, and keep things clean and safe. Also, track food costs and minimize waste.
• Must-Haves:
• Pastry experience.
• Experience butchering.
• NYC Food Handler/Sanitation Certified.
• 2 years as a Sous Chef in a busy restaurant/hospitality place.
• Excel skills, scheduling know-how, invoice processing.
• Nice-to-Haves:
• Hotel or private event venue experience.
• Fine dining background.
• Tech-savvy.
• Knows the NYC restaurant scene.
• Bilingual (English/Spanish) is a bonus!
• Culinary training degree.
• Day-to-Day Stuff:
• Working with a team and keeping things positive.
• Problem-solving and working independently.
• Writing reports and procedures.
• Being able to frequently lift up to 50 pounds.
• Flexible hours (evenings, weekends, holidays).
• Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation.
• Communicate professionally and confidently with employees, vendors, and leadership.
• Adhere to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily basis.
• Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue.
• Uphold defined standards for food quality and hold vendors accountable for all product received.
• Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, product inventory,  BOH uniform inventory, keeping the Recipe Index up to date.
• Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position.
• Benefits:
• $75,000- 85,000 a year.
• Paid time off.
• Health, dental, and vision insurance.
• 401(k) with matching.
• Transit benefits.

Leadership

Teamwork

Problem Solving

independence

Communication

Organizational Skills

Attention to Detail

Time Management

Customer Service Orientation

Adaptability

Financial Acumen

Coaching and Mentoring

Ability to Work Under Pressure

Inventory Management

Compliance With Health and Safety Standards

Butchery

Pastry Knowledge