Sous Chef

POSITION SUMMARY

The Roxy Hotel is a storied downtown institution seeking a talented, passionate professional to join our expanding Culinary Team. The Sous Chef will work closely with the Executive Chef to maintain and continually improve kitchen standards and organization. The Roxy Hotel is a busy hotel serving a sophisticated clientele with breakfast, lunch, dinner, in-room dining, and private event catering across multiple outlets within the property. In addition to a strong culinary focus, Sous Chefs are responsible for overseeing administrative and operational procedures, including daily ordering, scheduling, inventory management, and ensuring cleanliness and hygiene standards exceed compliance with the New York State Department of Health.

As a hands-on member of the management team at the Roxy Hotel, the Sous Chef will lead by example and support the hotel’s culture and goals. You will foster a fair, fun, and rewarding work environment where each team member is valued as an essential participant in the business.

ROLE RESPONSIBILITIES

• Ensure all standard menu recipe items for service are ready on time for each meal period, prepared according to specifications, fresh, and checked with standardized line checks.
• Oversee daily production and expeditions of all assigned dishes for breakfast, lunch, dinner, room service, and events.
• Maintain a clean and sanitary workstation throughout service in accordance with Department of Health standards.
• Coordinate efforts with the FOH beverage manager on duty.
• Support to Line and fellow kitchen team members as needed.
• Maintain a high level of respect between the front-of-house and kitchen teams.
• Schedule kitchen team members while managing the payroll budget to ensure smooth kitchen operations for all services.
• Maintain a clean and organized back-of-house kitchen operation and provide three family meal services daily for team members.
• Create and maintain a safe and positive work environment for all kitchen staff.
• Ensure timely ordering of all products for all services while maintaining good vendor relations.
• Conduct daily checks of all kitchen areas to ensure all equipment (refrigeration, ovens, stoves, salamanders, grills, ice machines, mixers, dishwashers, slicers, and blenders) is properly maintained and functioning safely.

QUALIFICATIONS