Sous Chef - Speciality Restaurant
: Job Details :

Location:770 Broadway New York, NY 10003Availability Requirement for this role:Morning, Afternoon, Evening.Age Requirement:Must be 18 years or olderTime Type:Full timePay Range:$94,204 - 113,258 / yearWhy Work HereWorking at Wegmans provides opportunities to grow, flexible scheduling, incredible benefits, and the experience of working for a company with a reputation you can be proud of. Job Description:As a Sous Chef, you will focus on providing a wonderful culinary experience in an inviting, lively atmosphere. You will act as the liaison between restaurant leadership and the team of cooks, partnering closely to create, plan and prepare those one-of-a-kind menu offerings. You will be a role model for the kitchen, ensuring the day-to-day operations run smoothly and profitably. If you are a dynamic leader with a desire for sharing your culinary creativity and expertise with others, this could be the opportunity for you!What will I do?

• Lead the kitchen staff by example, educating and sharing knowledge, so food is prepared and presented with a consistent outcome, showcasing the Wegmans high standards
• Prioritize tasks in the kitchen to ensure items are prepared on time and efficiently, to maintain the integrity of our fresh offerings
• Ensure all employees are properly handling products and using equipment in accordance with food safety and safety guidelines, as well as complying with applicable State Restaurant Health Codes and Regulations
• Work with the restaurant leadership to drive efficient restaurant operations and sales

Required:

• 2 or more years' experience as a sous chef
• Managerial/supervisory experience including but not limited to, interviewing, selection, disciplinary action, employee development, and supervising a team
• Experience working a variety of positions in multi-faceted food service facilities and venues, including upscale restaurants, hotels, and country clubs
• Experience in food service profit and loss management

Preferred Experience:

• 5 or more years of total culinary experience
• Associates or Bachelor's degree in Culinary Arts
• Diverse culinary experience, including working with a variety of food in a variety of regions and/ or cultures