Executive Sous Chef

New York, NY 10036
Full-time
Salary: $60,000.00 /year


SOUS CHEF

New York Cruise Lines (NYCL) is the parent company of industry-leading travel, tourism, entertainment, and restaurant businesses that emphasize the ultimate in hospitality set to the beauty of the NYC skyline. NYCL owns and operates 24 ships, including the most extensive and modern fleet in the sightseeing industry. NYCL’s most iconic brand, Circle Line Sightseeing Cruises, is a fixture in global tourism, hosting more than 80 million passengers since 1945. Recognized as “America’s Favorite Boat Ride,” Circle Line is world-famous for sightseeing and special events including concerts and entertainment. Operating from Pier 83 in Hudson River Park at 42nd Street and 12th Avenue, (convenient to Times Square, The High Line and Hudson Yards) and Pier 16 near the South Street Seaport and the World Trade Center, Circle Line is the oldest and largest provider of sightseeing cruises using the most modern vessels. NYCL also operates the iconic New York Water Taxi transportation fleet, New York’s only maritime thrill-ride, The Beast, New York’s premier luxury-charter fleet, World Yacht, and innovative maritime restaurants, North River Lobster Company and La Barca Cantina.

Sous Chef

A Sous-Chef de cuisine is a chef who is “the second in command in a kitchen; the person ranking next after the executive chef.” Consequently, the sous-chef holds much responsibility in the kitchen, which can eventually lead to promotion to becoming the Executive Chef. A Sous-Chef is employed by an institution that uses a commercial-grade kitchen, such as a restaurant, hotel, or cruise ship.

· Most Importantly Please have a Strong background with

Mexican Cuisine Preparing & Executing Menus

Duties & Responsibilities

· Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision

· Come up with new dishes which appeal to the clients, whenever required

· Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”

· Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements

· Plan the food design in order to create a perfect match between the dish’s aspect and its taste

· Discover talented chefs and train them in order to reach the high standards of the location

· Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources

· Maintain order and discipline in the kitchen during working hours

· Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen

· Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served

Qualifications:

· Knowledge in high fast pace restaurant volume while on a boat. Sea-legs needed!

· 3-5 years in fine dine restaurants and catering with culinary degree

· Experience working with Executive chef producing diversified menus in accordance with the restaurants policy and vision

· Must have excellent organizational and communicational skills

· Availability to work a flexible schedule that will include weekends and holidays

· Must have thorough knowledge of food handling and preparation techniques of large catered functions

· Knowledge of cooking both meats and seafood dishes, a flare for presentation, and good at working under pressure

· Must have the ability to assist in creating and developing new, creative menus with potential large growth opportunity

· Ability to establish the working schedule and organize the work in the kitchen

· Create tasting menus for clients interested in contracting for different events (weddings, banquets, corporate dinners, birthday parties, etc.)

Requirements

· Most Importantly Please have a Strong background with

Mexican Cuisine Preparing & Executing Menus

· Proficient in English or Spanish

· 3+ years of experience as a Sous Chef

· Understanding of various cooking methods, ingredients, equipment and procedures

· Excellent record of kitchen and staff management

· Accuracy and speed in handling emergency situations and providing solutions

· Familiar with industry’s best practices

· Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

· BS degree in Culinary science or related certificate would be a plus

Skills

· Communication

· Teamwork Oriented

· Maintains a Good Energy Level

· Thorough and Organized

· Professional

· Punctual

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