Junior Sous Chef

The Dominick is an independent hotel that offers its leadership team both freedom and responsibility.

The downtown address lends itself to a casual, more comfortable style of luxury. The design of the hotel imbues a welcoming feeling to the arrival experience with a soaring lobby space enriched by the warmth of wood louvers and the glow of a fireplace.

Vestry, the one-star Michelin restaurant, with its relaxing vibe and spectacular cuisine has quickly become a neighborhood and guest favorite.

Our Terrace on 7 becomes a coveted destination with a chance to imbibe on a sampling of international street food and refreshing cocktails at El Ta’koy.

The Dominick is looking for a Junior Sous Chef to join our culinary team!

Job Duties

• Oversees all restaurant kitchen operations.
• Oversees all quality control of recipes and adherence to all recipes.
• Maintain complete knowledge of and comply with all departmental policies / service procedures / standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Support senior leadership by developing and assuming key management responsibilites
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Trains and develops kitchen personnel.Assists in hiring, counseling and disciplining staff.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Ensure that staff maintains and strictly abide by State sanitation / Health regulations and Hotel requirements.
• Assist with schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Supervise the organization and preparation of food for all Hotel Outlets and Employee Cafeteria.
• Ascertain departmental training needs and coordinate training programs.
• Maintain confidentiality of guest information and pertinent Hotel data.
• Prepare daily / weekly payroll reports.
• Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings.
• Understand guest’s service needs. Maintain complete knowledge of and comply with all departmental policies / service procedures / standards.
• Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control
• Perform other tasks or projects as assigned by hotel management.
• Conduct a frequent walk-through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained
• Establish the day's priorities and assign production and prep tasks to staff to execute.

Essential

High school diploma or equivalent vocational training certificate, some college.

Minimum 3 years experience in restaurants, preferably fine dining.

Experience with Staff management and administrative responsibilities

Certification of Culinary training or apprenticeship or 3 years experience in a similar position.

NYC Department of Health Food Handling Certification

Knowledge of OSHA Standards

Knowledge of all Culinary stations

Fluency in English both verbal and non-verbal. Compute basic arithmetic

Ability to lift, push, pull, bend and carry in excess of 40 lbs.

Able to stand and work in a confined area for extended periods.

Ability to work flexible schedule to include weekends and holidays

Compensation Details

Compensation : Salary ($60,000.00 - $65,000.00)

Benefits & Perks : Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits