Sous Chef

MGCE is looking for a Sous Chef to work under our VP of Culinary and Executive Sous Chef to assist in all aspects of kitchen and event production. The individual will need to be a graduate of a top-tier culinary school or have at least 3-4 years of on-the-job experience in a culinary supervisory or managerial type role in a catering company or large scale commissary.

This individual will need to be able to work in a collaborative environment and will spend most of their time at the commissary kitchen in Sunnyside, Queens as well as onsite at events. The applicants must come to the table with an advanced skill set and a passion for developing and serving refined high-end cuisine in a very sophisticated environment. Knowledge of basic pastry skills is required.

This is a full-time salaried position with a total compensation of 70K – 80K based on experience. Work hours will be 8-12 hours per day, 5-6 days a week, dependent on the business forecast. Off premise catering has high and low season periods so schedule flexibility is a must. Position includes two weeks paid vacation, standard NYC sick leave and all federal holidays generally off. We also offer transit benefits, health insurance as well as monthly cell phone reimbursement. All Applicants must also have a New York Food Handler Certificate.

Responsibilities :

• Oversee all aspects of kitchen operations and food production at our commissary kitchen; be hands on and assist with food prep.
• Expedite pack out of food and non food items for events using pack sheets and production sheets; ensure product is properly labelled, organized and stored for transport before pick up.
• Inspect / accept deliveries; ensure product is properly stored in designated areas.
• Maintain inventory system of all kitchen items including but not limited to food, dry goods, paper goods and disposables, kitchen equipment.
• Taste food and conduct quality control to ensure product is up to par per Chef's instructions and standards.
• Assist with pastry production
• Lead team by example; motivate and inspire team to keep morale high.
• Attend and work events as the Event Chef while overseeing the quality and service of each specific catered event.
• Attend and work a minimum of 150 offsite events per year (averaging 3 events per week. Realistically, this will look like 1-3 events per week in the slow season and 3-5 events per week in the busy season).
• Ability to take direction, be proactive in problem solving and is a team player.
• Assist Chef with administrative duties including but not limited to placing orders, production sheets, hand shopping, budgeting input, invoice recon, tracking food and labor costs.
• Assist Chef with R&D for seasonal and custom menus.
• Assist with executing internal and client tasting.
• Attend bi weekly team meetings as well as menu order / beo and production meetings.
• Assist Chef with maintaining recipe system for all menu items produced for our clients.
• Adhere to all food safety standards as required by MGCE and DOH.
• Report to Chef and Management for other duties and responsibilities outside of the kitchen during slow times and seasons.

Qualifications :

This is a great opportunity with potential for growth for a high energy, creative chef who comes to the table with great culinary ideas, is a team player and HAS NO EGO. We work in front of the countries most refined palates daily. We are a exciting, collaborative group and look forward to meeting the right person to help us maintain the high standards we have set as a company.