45384 57040

Sous Chef for new Jean-Georges Location

Tastes on the Fly - NY

Jul 02, 2019 - Queens


 

Award winning and people focused company offering a challenging yet rewarding position in a unique environment

Interested? Tastes on the Fly New York LLC is seeking a positive, committed and hands on Sous Chef for our exciting new location!

In partnership with renowned chef Jean-Georges Vongerichten, we a bringing a re-vamped Paris Café & Lisbon lounge to the historic TWA building at JFK. This iconic facility is being re-opened as the TWA hotel in May 2019.

Tastes on the Fly is an innovative leader in bringing quality dining experiences to the airport environment. We bring the same high-quality cuisine and service that would rival any street location and we partner with notable restaurateurs and local purveyors. We currently operate 22 concepts across 4 different airports.

We are a healthy and expanding company that has received numerous accolades for our commitment to providing exceptional guest experiences inside airports. We believe “airport dining” should not be an exception to “excellent dining”.

As one of the world’s most famous chefs, Jean-Georges currently operates 13 restaurant concepts in New York as well as additional locations in Las Vegas, Los Angeles and Miami. He is now bringing his culinary genius to the guests, passengers and public visiting the TWA Hotel.

Job Duties:

  • Assist Chef with BOH staff recruitment, training, and management
  • Product quality control, including presentation
  • Product inventory and ordering
  • Maintain Prep pars
  • Menu item updates
  • Help train and effectively manage kitchen staff in a manner that helps boost morale and provides guidance before discipline
  • Ensure consistency of recipe execution
  • Waste tracking and management
  • Ensure food safety and sanitation guidelines are enforced, and taught when necessary.
  • Maintain cleanliness of all BOH areas and equipment
  • Perform all BOH crew duties as needed including prep and supportive work, butchery and working all line stations and expediting
  • Additional administrative duties including invoice maintenance, employee documentation, scheduling, manager logs etc.
  • Maintain excellent communication and cooperation with Exec Chef and other management personnel.

Basic Requirements:

  • Minimum 1 year kitchen supervisory experience with proven staff leadership and quality and cost controls
  • Experience with high volume
  • Desire to grow through demonstrated performance
  • Knowledge of food and labor costing
  • Flexible schedule (location is open from 5am - 12am)
  • Ability to multi task, problem solve and work well under pressure
  • Knowledge of Microsoft Word and Excel
  • Organized & dependable
  • Understanding of safety and sanitation principals
  • Must have a positive attitude, good people skills (with superiors, subordinates, purveyors and guests) and be a team player.
  • Food safety and sexual harassment certified (training provided)
  • Able to speak, read and write English (bi-lingual a plus)
  • Basic physical requirements including standing for long periods, ability to work in high temperature, push, pull, lift and carry up to 50 lbs, able to finger / grasp / and use equipment with dexterity, posses all abilities needed to perform job duties in a safe manner.

COMPENSATION:

60k, excellent bonus program, individual medical, 401k, paid time off, growth opportunity.

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