Sous Chef

Company Background

The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit, and a true creative attitude. A destination layered with events and amusements that leave you with an uplifted feeling.

The Standard's irreverent and playful sensibility, combined with careful consideration of design, detail, and service, has established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-Standard-ness.

Mission Statement

To create experience by embracing and empowering team members, collaborators, and guests, who choose to call The Standard home.

Our Purpose

The Standard’s commitment is to be an anchor for each neighborhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways.

Our promise is to ensure that a stay is an experience and that memory means making friends and having stories to tell. To understand why it exists is to understand that The Standard, is a platform for people to meet, to engage, to learn, to dine, to sleep, to dance, hideaway, make-believe, and do so whilst being yourself and having fun doing it.

We think of ourselves as a stage, not just a hotel. Here, you can become whomever you like, even if for just a night. Here, you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologetically comfortable with disrupting expectations. It’s WHO WE ARE!

#StandardFamily

Job Title: Sous Chef

Department: Food and Beverage

Location: The Standard, High Line

Reporting to: Executive Chef, CDC, Director, Food and Beverage

Responsible for: Kitchen staffJob Purpose: Assist Executive Sous Chef in daily operations, including mentoring and coaching, expediting, ordering, inventory, butchering, organizing, and maintaining a clean, sanitary, and tidy kitchen.

Main Duties & Responsibilities

Cooks food of high quality according to standard recipes.

Manages multiple cold and hot stations

Assists with the preparation, presentation, decoration and storage of all food items.

Prepares in advance food, beverage, material and equipment needed for the service

Have a thorough knowledge of menus, ingredients, out of stock items and current specials in all applicable venues

Perform opening and closing duties according to established side work checklist

Works in a clean in an organized manner keeping assigned stations and service areas maintained during shifts

Assists other team members as needed, both with and without the direction of management

Maintains positive and effective communication with team members and managers regarding all relevant information, special considerations and/or concerns pertaining to our members

Re-stocks items and supplies as needed and alerts management of shortages

Communicates health and/or safety concerns/violations immediately to the management

Attends all informational meetings

Understand all policies, procedures, standards, specifications, guidelines and training programs

Assume 100% responsibility for the quality of food cooked

Assists in providing training opportunities for team new members.

Performs all other related duties as assigned

Assist in the investigation of member complaints regarding food quality and service

Essential:

Minimum of 2 years of cooking experience preferred

Experience in a hotel or restaurant preferred

Maintain high standards of personal appearance and grooming

A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work

Good oral and written communication skills in English, second language is a plus

Detail oriented, good prioritization and follow up skills

Basic understanding of Health and Safety, Food Hygiene and Employment Legislation, and demonstrated knife skills and safe food handling practices preferred.

Open availability and flexibility to work according to the needs of the business

SERV Safe or equivalent certification preferred

High School Diploma or equivalent

Culinary arts or a related field education or experience preferred

Compensation and Benefits

$75k annual salary range

Excellent and Affordable Health care coverage

Life Insurance, Disability Insurance, Pet Insurance

401k with Company to match after 1 year

Up to 160 hours of PTO/ year and company recognized holidays

Employee Discounts on Rooms, F&B, Retail, and The Standard Marketplace

Employee Meals, Employee Referral Program, Commuter Discounts

Regular fun staff events and celebrations!

Source: Hospitality Online

Salary : $75,000