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Must have a flexible schedule.<br />-Interested applicants ***please submit your resume.<br /><br />WORKING CONDITIONS: Work is typically performed in the restaurant environment. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.<br /><br />HAZARDS: Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts.</p> <p> </p> <p>Alamo Drafthouse is passionate and dedicated to ensuring our company’s mission and core values, every day, 365 days a year. 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The Executive Sous Chef manages all kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.DUTIES / RESPONSIBILITIES:-Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.-Manages operations of the kitchen, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling, and effective planning while upholding standards, product quality, and cleanliness. Also responsible for cross training other managers in kitchen functions.-Actively monitors inventory and reports results to the Executive Chef. Develops staff on the appropriate utilization of the inventory system.-Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage, and sanitation standards.-Maintains, controls and develops staff on food cost by properly ordering and receiving products.-Maintains appropriate staffing pars by actively tracking labor and maintaining budgeted staffing expectations.-Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.-Prepares and coaches staff on daily prep lists, using proper inventory practices.-Actively participates in menu rollouts, including planning necessary item rotation, depletion, and additions.-Develops staff on the proper preparation and guidelines for new menus and special items.-Verifies product consistency through constant recipe adherence, line checks, and appropriate portion control.-Consistently reviews tickets times ensuring all food is promptly made and delivered.-Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.-Interviews and hires kitchen staff according to Alamo standards. 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OUR CORE VALUES Do the Right Thing We strive to be a force for good and stand up for our beliefs in our company, in our industry, and in the world. Foster Community We apply our values inside and outside our four walls, creating neighborhood theaters that are deeply tied to the local community. Give a Sh!t We take pride in our work because we know it makes all the difference to our guests and teammates. 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var maskOn = false; function resizeTitleContainer() { var height = $("#job-title.job-post-container").height() + $(".apply-widget").height(); $("#job-title.job-post-container").height(height); $("#job-title.job-post-container .background").height(height); $("#job-title.job-post-container .foreground").height(height); } $(document).ready(function() { $("#apply-form-location").append($(".apply-widget")); var height = $("#job-title.job-post-container .inner").height() + 20; $("#job-title.job-post-container").height(height); $("#job-title.job-post-container .background").height(height); $("#job-title.job-post-container .foreground").height(height); $("#show-apply-form").click(function(e) { e.preventDefault(); if($(this).hasClass('disabled')) return; $("#show-apply-form").hide(); $(".apply-form-link").hide(); // resizeTitleContainer(); $(".apply-widget").slideToggle(400); }); $("#cover-letter-link").click(function(e) { e.preventDefault(); $("#cover-letter-link").hide(); $("#cover-letter-container").show(); 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$("#user_identifier").focus(); }); function processResumeInfo(responseObject) { var message; var showDebug = false if (showDebug) { console.log(responseObject); } responseObject = eval('(' + responseObject + ')'); if(responseObject.result == FAILURE) { $("#deleteMe").parent().css("width", "80px"); $("#submit-btn").button("reset"); if (!responseObject.message) { message = "There was a problem saving your application."; } else { message = responseObject.message; } bootbox.alert(message); } else { window.location.href = "/workers/activate?jid=45877"; } } </script> <div> <a href="#" id="show-apply-form" class="light-green-btn" role="button" title="Apply Now" style="width:100%;">APPLY NOW</a> <div class="clearfix"></div> </div> <div class="apply-widget" style="display: none;"> <h3>To apply, please fill in the information below</h3> <div class="existing-account">Already have an account? <a href="/pages/login" id="login-link" class="blue-link" title="Log In Now">Log In Now</a></div> <div class="form-body apply-form"> <form action="/workers_ajax/createAccountFromResume/14025/45877" class="errorsRight" id="buildProfileForm" enctype="multipart/form-data" method="post" accept-charset="utf-8"><div style="display:none;"><input type="hidden" name="_method" value="POST"/></div> <div class="form-group row"> <div class="col-sm-12"> <h4>Contact Information:</h4> </div> <div class="form-field col-sm-6"> <input class="required" type="text" name="data[Worker][fname]" id="fname" placeholder="First Name" /> </div> <div class="clearfix"></div> <div class="form-field col-sm-6"> <input class="required" type="text" name="data[Worker][lname]" id="lname" placeholder="Last Name" /> </div> <div class="clearfix"></div> <div class="form-field col-sm-6"> <div class="input text"><input name="data[Worker][unique_identifier]" placeholder="email@example.com" class="required long" id="unique_identifier" type="text"/></div> </div> <div class="clearfix"></div> </div> <div class="form-group"> <h4>Resume:</h4> <div class="input file"><input type="file" name="data[Worker][resume_file]" id="resume_file" size="14"/></div> </div> <div class="form-group"> <h4>Cover Letter:</h4> <div class="input textarea"><textarea name="data[EmployersJobsRankingsLetter][coverletter]" id="coverletter" class="required" placeholder="Why are you interested in this position? Answer any specific questions included in the job advertisement." cols="30" rows="6"></textarea></div> </div> <div class="row"> <div class="col-xs-12 col-sm-6 col-md-7"> <div class="checkbox"> <label> <input type="checkbox" checked id="tos" name="data[Worker][agreed_to_terms]" tabindex="70" /> <div class="gray-text"> I agree to the <a title="Terms of Service" target="_new" href="/pages/termsWorkers">Terms of Service</a><br /><span class="tos-date">(Updated 2012-11-06)</span> </div> </label> </div> </div> <div class="col-xs-12 col-sm-6 col-md-5"> <div class="apply-button"> <a href="#" id="submit-btn" data-loading-text="Uploading..." class="light-green-btn" role="button" title="Submit Application" style="width:100%;">SUBMIT APPLICATION</a> </div> </div> </div> </form> </div> </div> </div> </div> <div id="apply-form-location"> </div> <hr /> </div> <div class="job-post-details"> <div class="company-image"> <img src="http://proven-employer-mobile-images.s3.amazonaws.com/w15481102771628534926_small.jpg" width="100%" class="img-responsive center-block" /> </div> <div id="job-description"> <p>LOCATION: 445 Albee Square W #4, Brooklyn, NY 11201 [CITY POINT SHOPPING CENTER]</p> <p>The Executive Sous Chef is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems, and productivity. The Executive Sous Chef manages all kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.<br /><br />DUTIES / RESPONSIBILITIES:<br /><br />-Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.<br />-Manages operations of the kitchen, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling, and effective planning while upholding standards, product quality, and cleanliness. Also responsible for cross training other managers in kitchen functions.<br />-Actively monitors inventory and reports results to the Executive Chef. Develops staff on the appropriate utilization of the inventory system.<br />-Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage, and sanitation standards.<br />-Maintains, controls and develops staff on food cost by properly ordering and receiving products.<br />-Maintains appropriate staffing pars by actively tracking labor and maintaining budgeted staffing expectations.<br />-Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.<br />-Prepares and coaches staff on daily prep lists, using proper inventory practices.<br />-Actively participates in menu rollouts, including planning necessary item rotation, depletion, and additions.<br />-Develops staff on the proper preparation and guidelines for new menus and special items.<br />-Verifies product consistency through constant recipe adherence, line checks, and appropriate portion control.<br />-Consistently reviews tickets times ensuring all food is promptly made and delivered.<br />-Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.<br />-Interviews and hires kitchen staff according to Alamo standards. Stays ahead of the seasonal needs by planning appropriately.<br />-Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for staff members.<br />-Responsible for staff scheduling, using forecasting and labor proforma tools. Posts and communicates schedules in a timely manner.<br />-Cross-trains the staff to aid in the scheduling process.<br />-Encourages communication between all areas of the venue (management, ticket, servers, bar, kitchen, etc.).<br />-Maintains an upbeat, energetic presence throughout shift.<br />-Maintains the kitchen communications board and verifies staff knowledge and understanding of the information provided.<br />-Conducts kitchen meetings when necessary, shift meetings every day and keeps staff informed on new developments and upcoming events.<br />-Ensures all staff members adhere to the Company's uniform standards.<br />-Ensures a safe working and guest experience environment to reduce the risk of incident, injury and food handling related issues.<br />-Ensures proper security procedures are in place to protect staff members, guests and company assets. This includes security of all storage rooms and products.<br />-Follows the company standard interviewing and hiring procedures.<br />-Controls the inventory process by managing ordering/receiving and invoice accuracy.<br /><br />QUALIFICATIONS:<br />-A minimum of one (1) year of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience. Previous theater management is beneficial.<br />-ServSafe Certification, local Health Cards (as required).<br />-Strong verbal and written communication skills.<br />-High guest satisfaction expectations and focus.<br />-Resourceful problem-solving skills.<br />-Consistently maintain high performance standards.<br />-Expected work week of 45 hours minimum; higher volume seasons and heavier work weeks are expected.<br />-Basic computer knowledge (Microsoft Office) and office skills required.<br />-Restaurant and hospitality industry. Must have a flexible schedule.<br />-Interested applicants ***please submit your resume.<br /><br />WORKING CONDITIONS: Work is typically performed in the restaurant environment. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.<br /><br />HAZARDS: Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts.</p> <p> </p> <p>Alamo Drafthouse is passionate and dedicated to ensuring our company’s mission and core values, every day, 365 days a year. Part of that is by training to and enforcing Alamo Drafthouse’s <a href="https://workable.com/nr?l=https%3A%2F%2Fdrafthouse.com%2Fcode-of-conduct">Code of Conduct</a> with all staff and vendors.</p> <p> </p> <p>OUR MISSION</p> <p>Ensure every guest has an Awesome Experience and is excited to come back.</p> <p> </p> <p>OUR CORE VALUES</p> <p>Do the Right Thing</p> <p>We strive to be a force for good and stand up for our beliefs in our company, in our industry, and in the world.</p> <p>Foster Community</p> <p>We apply our values inside and outside our four walls, creating neighborhood theaters that are deeply tied to the local community.</p> <p>Give a Sh!t</p> <p>We take pride in our work because we know it makes all the difference to our guests and teammates.</p> <p>Boldly Go</p> <p>Like the crew of a certain Starship, we seek out new experiences and pursue innovation in all of our work.</p> </div> </div> <p class="voffset4"><strong>Other jobs you may like</strong></p> <p class="similar-job-title"><a href="https://www.jobs2careers.com/click.php?jid=778476c5cb4c73eddf32d7e41&ri=9bdfeb0edb3641f9829bdfee76eabbd5&job_loc=New+York%2CNY&q=Executive+Sous+Chef&spl=v1%253ANLTJ4Crjs6wIpK2r%253AEvJY7eIOQVcNvfR9g9OzZQ%253D%253D%253AGr%252FqF3QNOohJdzuI4O3NrN3CvKVkQTMZcTGYuY1MQqkEx1rse9oEd5v5PnTrS3KbOdTXNwFOkGuDfogogHXQpioC1lpL0Rb7mXQVRylLF%252FEEXsAc3b%252BoGviCQHYDtBzJRaWufw%253D%253D&encrypt=0&l=Brooklyn%2C+NY&query_category_id=360000&t=simplyhired.com&jobkey-30249132268/" class="blue-link" target="_blank">Sushi Sous Chef</a></p> <p class="similar-job-company">Wegmans Food Markets - 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Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans.</p><p>Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we ve got something for everyone.</p><p>And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We re proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee s individual needs with the needs of our business and each department.</p> <p><b>Comprehensive benefits*</b></p><ol><li>Paid time off (PTO) to help you balance your personal and work life</li><li>Higher premium pay rates for working Sundays or on a recognized holiday</li><li>Health care benefits that provide a high level of coverage at a low cost to you</li><li>Retirement plan with both a profit-sharing and 401(k) match</li><li>A generous scholarship program to help employees meet their educational goals</li><li>LiveWell Employee & Family program to support your emotional, work-life and financial wellness</li><li>Exclusive discounts on electronics, entertainment, gym memberships, travel and more!</li><li>And more!</li></ol><p><i>***Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position.</i></p><p>For 25 years in a row, our employees have put us on the FORTUNE magazine s list of the 100 Best Companies to Work For . 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Your Goals.</strong></p><p><strong>What is DoorDash</strong></p><p>Available in over 4,000 cities in the U.S, DoorDash connects local businesses and local drivers (called Dashers) with opportunities to earn, work, and live.</p><p><strong>As a Dasher</strong>, you can be your own boss and enjoy the flexibility of choosing when, where, and how much you earn. All you need is a mode of transportation (bike, car, scooter) and a smartphone to start making money. It s that simple. You can even sign up and begin working that same day. With Dasher Direct, you can also get paid the same day!</p><p><strong>Why deliver with DoorDash</strong></p><ul><li><strong>Choose your own hours:</strong> When and where you work is totally up to you.</li><li><strong>Freedom to dash anywhere:</strong> Deliver near your home or in a city you're just visiting.</li><li><strong>Easy to get started: </strong>Don't worry about car inspections or vehicle restrictions. Just sign up and receive everything you need to start earning.</li><li><strong>Receive deliveries right away: </strong>Once approved, log on to the Dasher app to receive nearby orders immediately.</li><li><strong>Know how much you'll make:</strong> Clear and concise pay model lets you know the minimum amount you will make before accepting any order</li><li><strong>Don t wait for pay: </strong>Get paid the same day you dash, automatically and with no deposit fee - ever.</li><li><strong>Earn extra money for your goals: </strong>Achieve your short-term goals or long-term dreams by driving or biking with DoorDash.</li></ul><p><strong>Sign Up Details</strong></p><p><strong>Requirements</strong></p><ul><li>18 or older</li><li>Any car, scooter, or bicycle (in select cities)</li><li>Driver's license number</li><li>Social security number (only in the US)</li></ul><p><strong>How to sign up</strong></p><ul><li>Click Apply Now and complete the sign up</li><li>Get the app and go</li></ul>', 'post_date' => '2024-04-22T17:22:18Z' ) ), (int) 2 => array( 'Employer' => array( 'company_name' => 'Hard Rock Hotel New York' ), 'UtZipcode' => array( 'city' => 'Brooklyn', 'state_prefix' => 'NY' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=778354fd146c73eddf40f4691&ri=9bdfeb0edb3641f9829bdfee76eabbd5&job_loc=Brooklyn%2CNY&q=Executive+Sous+Chef&spl=v1%253A5RpaiVbheTLv6M5w%253ADguBOS8fQCLrtMKeZSgdkg%253D%253D%253AKKLn1TRvLGGfLELaTEfx%252BDO0CuoNAHY8Vol6Ka3Ln4CSEWkxseOn26jcO3IJzdXwmZU%252BKeukKMHVEYCf0gMh3F6%252FxEpQ%252FJDnXYsklkVnHO1jf%252FqleCaVzrlsE9aTt1RX6i8n&encrypt=0&l=Brooklyn%2C+NY&query_category_id=360000&t=simplyhired.com&jobkey-30254251623/', 'title' => 'Executive Sous Chef', 'description' => '<p>This role is available due to a promotion. The Executive Sous Chef is responsible for assisting the Executive Chef in all day-to-day kitchen operations and in the absence of a Banquet Chef the Executive Sous Chef shall be responsible for the Banquet operations. The Executive Sous Chef participates in all menu changes and assists the chefs on all their special menus. The Executive Sous Chef also supervises, trains, and develops all culinarians to ensure all staff members adhere to appropriate food safety/sanitation guidelines, in accordance with local and federal health and safety regulations.</p><p></p><ul><li>Lead, direct, and manage all department operations. Maintain regular presence throughout the department. </li><li>Participate in periodic department inventories. Recommend appropriate actions based on results of inventory reporting.</li><li>Supervise and participate in the production and plating of food service areas to maintain the best quality food style possible.</li><li>Execute consistent, high quality food presentation.</li><li>Provide direction for menu and recipe development.</li><li>Supports standards for purchasing, receiving, and storage of food, supplies, and equipment. Ensure pars are maintained to avoid shortages and reduce costs.</li><li>Communicate and coordinate regularly with all Food and Beverage departments, and with other areas, as needed.</li><li>Ensure the proper handling, maintenance, storage, and security of all department equipment.</li><li>Conduct training for other operating departments on food knowledge and menu composition, as needed.</li><li>Manage relationships with vendors.</li><li>Ensure quality and timeliness of work performed by contracted vendors.</li><li>Create and develop goals and operational strategies for the operations that are aligned with the Hard Rock brand. Communicate the role that each employee has in their achievement and ensure accountability. </li><li>Analyze and identify financial opportunities including cost controls, productivity levels, and revenue generation.</li><li>Monitor actual sales, revenues, and expenses to determine food costs. Making sure we are within our budget.</li><li>Review weekly forecasts and planning of cost expenditures to correspond to forecasted occupancy and costs.</li><li>Protect and enhance the value of property assets through appropriate programs and maintenance. Evaluate condition of equipment and property and conduct analysis for capital expenditure needs.</li><li>Balance staffing levels and labor to achieve ideal employee/guest engagement and cost ratio.</li><li>Attract and select the best talent available from inside or outside the organization.</li><li>Develop and implement strategies to retain staff.</li><li>Train, coach, and counsel managers, supervisors, and employees to achieve their career goals and maximize their potential.</li><li>Monitor and evaluate staff performance and deliver recognition and rewards.</li><li>Promote a positive work environment for all employees and ensure all employment related processes and documentation are in compliance with brand standards and local laws.</li><li>Ensure all staff have food safety and sanitation certifications as required by law.</li><li>Conduct regular meetings with staff to communicate global programs, implement new products and procedures, and discuss areas of opportunities, special events, and other activities.</li><li>Participate in and ensure Sound Checks are being conducted in all culinary departments during all shifts.</li><li>Ensure an extraordinary experience and create loyalty to the property and Hard Rock brand by exceeding expectations through exceptional service and product quality.</li><li>Resolve guest complaints and implement changes to prevent future issues.</li><li>Monitor quality assurance program scores and guest feedback. Take corrective action when necessary.</li><li>Maintain presence in property during peak business periods.</li><li>Ensure all property policies and procedures are fully implemented in department, including health and safety guidelines.</li><li>Maintain relationships with key clients, owners, and investors.</li><li>Promote the organization in and out of industry and at relevant trade associations.</li><li>Present a professional image to employees, guests, clients, owners, and investors.</li><li>Coordinate ongoing industry research to detect market trends and related information for development of new strategies and/or concepts/services. Implement new products/services accordingly and develop analysis of return on investment.</li><li>Operate ethically to protect the Hard Rock brand. Ensure brand and business initiatives are implemented. </li><li>Maintain confidentiality of guest, employee, and company information. </li></ul><p> </p><p>This job description reflects the position s essential functions; it does not encompass all of the tasks that may be assigned.</p><p></p><p>EXPERIENCE, EDUCATION, AND CERTIFICATIONS</p><ul><li>5+ years experience in culinary management, including 2 years hospitality management and or 5 star and AAA 4 diamond resort or hotel preferred.</li><li>Degree/diploma in Culinary Arts or an equivalent combination of education and experience that provides knowledge, skills, and ability sufficient to successfully perform the duties of the position.</li><li>Experience working in a NYC Union environment or similar setting. Specifically, is both proficient in and working with the current edition of NYC CBA / IWA.</li><li>Working knowledge of local hospitality industry and culture; work experience in country preferred.</li><li>Knowledge of industry trends.</li></ul><p> </p><p>SKILLS</p><ul><li>High energy with effective and influential people skills. Positive attitude and the desire to motivate others.</li><li>Ability to prioritize and work on several projects simultaneously should pose a challenge without being overwhelming.</li><li>Ability to comprehend and use technical or professional language, either written or spoken, to communicate complex ideas.</li><li>Strong communication and listening skills and excellent speaking, reading, and writing ability.</li><li>Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees of the organization.</li><li>Ability to perform complex quantitative calculations or reasoning.</li><li>Ability to perform numerical operations using basic counting, adding, subtracting, multiplying or dividing.</li><li>Strong command of software applications, especially Microsoft Office (Word, Excel, PowerPoint) and hotel-specific platforms (MICROS Opera, Sabre/SYNXIS, Delphi, SUN, etc.).</li><li>Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy.</li><li>Fluency in English: additional languages preferred.</li></ul><p> </p><p>PHYSICAL DEMANDS</p><ul><li>Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods of time.</li><li>Ability to make repeating movements of the arms, hands, and wrists.</li><li>Ability to express or exchange ideas verbally and perceive sound by ear.</li><li>Ability to obtain impressions through the eyes.</li><li>Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.</li><li>Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms.</li><li>Ability to turn or twist body parts in a circular motion.</li><li>Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.</li><li>Ability to operate potentially hazardous equipment.</li></ul><p> </p><p>ADDITIONAL REQUIREMENTS</p><ul><li>Self-starter with an entrepreneurial spirit and strong organizational skills</li><li>Must meet legal requirements for any required licensing.</li><li>Ability to travel occasionally.</li><li>Ability to work evenings, weekends, and holidays, as needed.</li></ul><p></p><p>For this New York, New York United States-based position, the expected annual base salary is $110,000-$115,000</p><p></p>', 'post_date' => '2024-04-22T20:13:03Z' ) ), (int) 3 => array( 'Employer' => array( 'company_name' => 'PERSONE NYC' ), 'UtZipcode' => array( 'city' => 'New York', 'state_prefix' => 'NY' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=7782b29e0b0c73eddf5e92581&ri=9bdfeb0edb3641f9829bdfee76eabbd5&job_loc=New+York%2CNY&q=Executive+Sous+Chef&spl=v1%253A9MqZutbxx6Xr1hDD%253A8kQBymzMka1XhoqFK5F4MA%253D%253D%253AfHWtFTeDichVMm%252Byz41RN4h2%252BA%252F6EEzOAW5MpOSLnhHpwJkanjBAhGB02zKg%252BiFw3NjBjPbtcO9fbZIP1AiviR0xFVR1ZiCZIANaU7DMouVNWt0DrF0gbpMtkvN39Y6k4w6NigJCmjgGFKJq&encrypt=0&l=Brooklyn%2C+NY&query_category_id=360000&t=simplyhired.com&jobkey-30255146136/', 'title' => 'Chef de Cuisine Upscale Modern NYC Restaurant', 'description' => '<p>Apply here or email us direcly to:</p><p><strong><em>...@personenyc.com</em></strong></p><p><br></p><p><br></p><p>Job Title: <strong>Chef de Cuisine</strong></p><p><br></p><p>Location: New York City, NY</p><p><br></p><p>Salary: $85,000 to $110,000 per year, commensurate with experience,</p><p>plus health care benefits + PTO + further benefits.</p><p><br></p><p>Company Overview:</p><p>We are an upscale fine dining restaurant located in the heart of New York City. Renowned for our exceptional cuisine, impeccable service, and elegant ambiance, we cater to a discerning clientele seeking an unforgettable dining experience. With a strong team in place and a commitment to excellence, we are looking for a passionate and skilled Chef de Cuisine to join our team and contribute to our continued success. This position offers tremendous opportunities for growth and career advancement within our organization.</p><p><br></p><p>Job Description:</p><p>As the Chef de Cuisine, you will be responsible for overseeing all aspects of culinary operations within our restaurant. Working closely with the Executive Chef, you will help to maintain our high standards of quality, creativity, and consistency in food preparation and presentation. You will lead and mentor a team of talented culinary professionals, fostering a collaborative and supportive work environment. Additionally, you will play a key role in menu development, sourcing ingredients, and ensuring compliance with food safety and sanitation standards. This is an excellent opportunity for an experienced Sous Chef looking to take the next step in their career and make a significant impact in a dynamic and prestigious culinary setting.</p><p><br></p><p>Responsibilities:</p><p>1. Collaborate with the Executive Chef to develop and execute creative and innovative menus that reflect seasonal ingredients, culinary trends, and guest preferences.</p><p>2. Oversee day-to-day culinary operations, including food preparation, cooking, plating, and presentation, ensuring consistency and adherence to quality standards.</p><p>3. Lead, train, and mentor culinary staff, fostering a culture of excellence, teamwork, and continuous improvement.</p><p>4. Manage inventory, ordering, and procurement of food and kitchen supplies, optimizing cost-efficiency and minimizing waste.</p><p>5. Maintain a clean, organized, and sanitary kitchen environment, adhering to all health and safety regulations and best practices.</p><p>6. Monitor and control food costs and labor costs, working closely with management to achieve financial targets and maximize profitability.</p><p>7. Conduct regular quality control assessments and provide feedback to kitchen staff, implementing corrective actions as needed to ensure high standards of food quality and presentation.</p><p>8. Collaborate with front-of-house staff to ensure smooth coordination of kitchen and dining room operations, fostering a culture of communication and teamwork.</p><p>9. Stay abreast of industry trends, culinary techniques, and new ingredients, incorporating innovative ideas into menu development and culinary practices.</p><p>10. Uphold and promote our brand values, commitment to excellence, and dedication to providing an exceptional dining experience for our guests.</p><p><br></p><p>Qualifications:</p><p>1. Proven experience as a Sous Chef or Chef de Cuisine in a fine dining or upscale restaurant environment.</p><p>2. Culinary degree or equivalent certification preferred.</p><p>3. Strong leadership skills with the ability to motivate, mentor, and develop culinary team members.</p><p>4. Creative flair and passion for culinary excellence, with a keen eye for detail and presentation.</p><p>5. Excellent organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities effectively.</p><p>6. Strong knowledge of culinary techniques, food safety standards, and kitchen equipment.</p><p>7. Exceptional communication and interpersonal skills, with the ability to collaborate effectively with colleagues at all levels.</p><p>8. Ability to thrive in a fast-paced, high-pressure environment while maintaining a positive attitude and professional demeanor.</p><p>9. Flexibility to work evenings, weekends, and holidays as required.</p><p>10. Genuine enthusiasm for the culinary arts and a commitment to continuous learning and professional development.</p><p><br></p><p>Apply here or email us direcly to:</p><p><strong><em>...@personenyc.com</em></strong></p><p></p>', 'post_date' => '2024-04-23T02:24:59Z' ) ), (int) 4 => array( 'Employer' => array( 'company_name' => 'DO & CO AG' ), 'UtZipcode' => array( 'city' => 'New York', 'state_prefix' => 'NY' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=7782b20fd60c73eddf5e9b451&ri=9bdfeb0edb3641f9829bdfee76eabbd5&job_loc=New+York%2CNY&q=Executive+Sous+Chef&spl=v1%253A6MU%252FuslszQsFJOrV%253AbHNz%252BRkmJi3hX%252B1MjyIAzw%253D%253D%253AGnjyNjgBopUiuTQAJTt6mnD5WpNIivRW2vkc1joz9u7CqYfwou6zbhu3nTj4hw2aZk9rebdaSmXQBLB%252B8NX8hhjCjAnNCZcRbn%252BWRjdNdj4nLQQR5ZsNxTr9RcAT%252BG4OYqDZ8NDTIbreT%252FGc&encrypt=0&l=Brooklyn%2C+NY&query_category_id=360000&t=simplyhired.com&jobkey-30255144331/', 'title' => 'Sous Chef', 'description' => '<p>We have an incredible opportunity for a dynamic, inspirational culinary leader to join our New York Kitchen as a <strong>Sous Chef!</strong> </p><p><br></p><p><strong>Who We Are:</strong> </p><p>We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, DO & CO offers gourmet entertainment all over the world. We operate in 32 locations, 12 countries and 3 continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly sometimes beyond our own expectations. </p><p><br></p><p><strong>Responsibilities:</strong> </p><ul><li>Oversee all daily kitchen operations and culinary staff within designated areas. </li><li>Implement daily food service protocols, emphasizing quality, technique, portion control, presentation, and cost efficiency. </li><li>Assess ingredient freshness and actively participate in food tastings. </li><li>Establish standardized production recipes to maintain consistent quality across all offerings. </li><li>Ensure uninterrupted supply of ingredients and products, promptly notifying the Executive Chef of any shortages or discrepancies. </li><li>Monitor production processes to meet quality standards and deadlines consistently. Uphold meal specifications and uphold the highest quality standards in all culinary outputs. </li><li>Provide support to the Executive Chef in catering proposals, fostering creativity, quality enhancement, presentation refinement, managing costs, preparing reports, and coordinating schedules. Contribute to the enhancement of catering services. </li><li>Enforce maintenance and safety protocols, ensuring strict adherence to state and federal regulations regarding food storage, handling, and preparation. </li><li>Maintain cleanliness and sanitation standards for culinary utensils, equipment, and overall kitchen hygiene. </li><li>Preserve culinary excellence by training, motivating, and supervising kitchen personnel, overseeing culinary activities as assigned. </li><li>Adjust kitchen staff availability based on business demands. </li></ul><p> </p><p><strong>Qualifications:</strong> </p><ul><li>Bachelor's degree in culinary arts preferred. </li><li>Minimum of 3 years of culinary expertise in running a successful full-service kitchen, with extensive production volume, ensuring high-quality products, efficient operations, and customer satisfaction.</li><li>Proficiency in Mandarin and Cantonese cuisine is strongly preferred. </li><li>Experience overseeing a team of at least 3 members.</li><li>Familiarity with the latest trends in the catering industry is a plus. </li></ul><p> </p><p><strong>What We Offer:</strong> </p><ul><li>Full-Time employees are eligible for 401K, Commuter Benefits, and Healthcare Benefits such as Medical, Dental, & Vision. </li><li>Daily Complimentary Meals (Breakfast, Lunch and Dinner). </li><li>Member Perks and Discounts through our partnership with BenefitHub. </li><li>An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality. </li><li>Genuine career development opportunities, both nationally and internationally. </li><li>The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry.</li></ul>', 'post_date' => '2024-04-23T02:24:25Z' ) ) ) $title_for_layout = 'Executive Sous Chef at Alamo Drafthouse Cinema - Brooklyn ' $metatag_description = 'Executive Sous ChefAlamo Drafthouse Cinema - Brooklyn at Proven' $unique_name = 'alamo-drafthouse-cinema---brooklyn-brooklyn-ny' $reference_number = '57500' $mobile_image = 'http://proven-employer-mobile-images.s3.amazonaws.com/w15481102771628534926_small.jpg' $display_company_title = 'Jobs at Alamo Drafthouse Cinema - Brooklyn ' $employer = array( 'EmployersJob' => array( 'id' => '45877', 'employer_id' => '14025', 'ats_url' => '', 'url' => '', 'title' => 'Executive Sous Chef', 'craigslist_city' => 'new york city', 'craigslist_sub_city' => 'brooklyn', 'craigslist_sub_sub_city' => '', 'craigslist_state' => 'New York', 'open' => '1', 'post_date' => '2019-08-16 20:48:04', 'duration' => 'full time', 'anonymous_post' => '0', 'compensation' => '', 'zip' => '11201', 'description' => '<p>LOCATION: 445 Albee Square W #4, Brooklyn, NY 11201 [CITY POINT SHOPPING CENTER]</p> <p>The Executive Sous Chef is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems, and productivity. The Executive Sous Chef manages all kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.<br /><br />DUTIES / RESPONSIBILITIES:<br /><br />-Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.<br />-Manages operations of the kitchen, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling, and effective planning while upholding standards, product quality, and cleanliness. Also responsible for cross training other managers in kitchen functions.<br />-Actively monitors inventory and reports results to the Executive Chef. Develops staff on the appropriate utilization of the inventory system.<br />-Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage, and sanitation standards.<br />-Maintains, controls and develops staff on food cost by properly ordering and receiving products.<br />-Maintains appropriate staffing pars by actively tracking labor and maintaining budgeted staffing expectations.<br />-Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.<br />-Prepares and coaches staff on daily prep lists, using proper inventory practices.<br />-Actively participates in menu rollouts, including planning necessary item rotation, depletion, and additions.<br />-Develops staff on the proper preparation and guidelines for new menus and special items.<br />-Verifies product consistency through constant recipe adherence, line checks, and appropriate portion control.<br />-Consistently reviews tickets times ensuring all food is promptly made and delivered.<br />-Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.<br />-Interviews and hires kitchen staff according to Alamo standards. Stays ahead of the seasonal needs by planning appropriately.<br />-Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for staff members.<br />-Responsible for staff scheduling, using forecasting and labor proforma tools. Posts and communicates schedules in a timely manner.<br />-Cross-trains the staff to aid in the scheduling process.<br />-Encourages communication between all areas of the venue (management, ticket, servers, bar, kitchen, etc.).<br />-Maintains an upbeat, energetic presence throughout shift.<br />-Maintains the kitchen communications board and verifies staff knowledge and understanding of the information provided.<br />-Conducts kitchen meetings when necessary, shift meetings every day and keeps staff informed on new developments and upcoming events.<br />-Ensures all staff members adhere to the Company's uniform standards.<br />-Ensures a safe working and guest experience environment to reduce the risk of incident, injury and food handling related issues.<br />-Ensures proper security procedures are in place to protect staff members, guests and company assets. This includes security of all storage rooms and products.<br />-Follows the company standard interviewing and hiring procedures.<br />-Controls the inventory process by managing ordering/receiving and invoice accuracy.<br /><br />QUALIFICATIONS:<br />-A minimum of one (1) year of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience. Previous theater management is beneficial.<br />-ServSafe Certification, local Health Cards (as required).<br />-Strong verbal and written communication skills.<br />-High guest satisfaction expectations and focus.<br />-Resourceful problem-solving skills.<br />-Consistently maintain high performance standards.<br />-Expected work week of 45 hours minimum; higher volume seasons and heavier work weeks are expected.<br />-Basic computer knowledge (Microsoft Office) and office skills required.<br />-Restaurant and hospitality industry. Must have a flexible schedule.<br />-Interested applicants ***please submit your resume.<br /><br />WORKING CONDITIONS: Work is typically performed in the restaurant environment. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.<br /><br />HAZARDS: Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts.</p> <p> </p> <p>Alamo Drafthouse is passionate and dedicated to ensuring our company’s mission and core values, every day, 365 days a year. Part of that is by training to and enforcing Alamo Drafthouse’s <a href="https://workable.com/nr?l=https%3A%2F%2Fdrafthouse.com%2Fcode-of-conduct">Code of Conduct</a> with all staff and vendors.</p> <p> </p> <p>OUR MISSION</p> <p>Ensure every guest has an Awesome Experience and is excited to come back.</p> <p> </p> <p>OUR CORE VALUES</p> <p>Do the Right Thing</p> <p>We strive to be a force for good and stand up for our beliefs in our company, in our industry, and in the world.</p> <p>Foster Community</p> <p>We apply our values inside and outside our four walls, creating neighborhood theaters that are deeply tied to the local community.</p> <p>Give a Sh!t</p> <p>We take pride in our work because we know it makes all the difference to our guests and teammates.</p> <p>Boldly Go</p> <p>Like the crew of a certain Starship, we seek out new experiences and pursue innovation in all of our work.</p>', 'unique_name' => '', 'created_date' => '2019-06-10 19:13:40' ), 'Employer' => array( 'lat' => '40.69549942', 'lon' => '-73.99269867', 'id' => '14025', 'company_name' => 'Alamo Drafthouse Cinema - Brooklyn ', 'company_logo' => 'w15481102681676130481_small.jpg', 'simple_posting_process' => '1', 'user_id' => '289041', 'zipcode' => '11201', 'city' => 'Brooklyn ', 'street_address' => '445 Gold Street', 'street_address2' => '', 'state' => 'NY' ), 'UtZipcode' => array( 'zipcode' => '11201', 'city' => 'Brooklyn', 'state_prefix' => 'NY' ), (int) 0 => array( 'hasApplied' => false, 'is_favorite' => false ) ) $is_swinomish = false $is_hiring = (int) 4 $page = '' $success = (int) 0 $broadcast = (int) 0 $external_job_board = '' $is_worker = false $isMobile = false $isWorker = false $isSales = false $isEducator = false $adminLoggedIn = false $isEmployer = false $loggedIn = false $isFacebookAppUser = false $campaign = 'NONE' $content_for_layout = ' <script type="text/javascript"> var autocomplete = false; var sortOrder = "relevance"; </script> <meta property="og:title" content="Executive Sous Chef"/> <meta property="og:type" content="website"/> <meta property="og:url" content="https://www.proven.com/jobs/view/45877?ref=57500"/> <meta property="og:image" content="http://proven-employer-mobile-images.s3.amazonaws.com/w15481102771628534926_small.jpg"/> <meta property="og:site_name" content="Proven"/> <meta property="og:description" content="LOCATION: 445 Albee Square W #4, Brooklyn, NY 11201 [CITY POINT SHOPPING CENTER] The Executive Sous Chef is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems, and productivity. The Executive Sous Chef manages all kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.DUTIES / RESPONSIBILITIES:-Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.-Manages operations of the kitchen, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling, and effective planning while upholding standards, product quality, and cleanliness. Also responsible for cross training other managers in kitchen functions.-Actively monitors inventory and reports results to the Executive Chef. Develops staff on the appropriate utilization of the inventory system.-Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage, and sanitation standards.-Maintains, controls and develops staff on food cost by properly ordering and receiving products.-Maintains appropriate staffing pars by actively tracking labor and maintaining budgeted staffing expectations.-Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.-Prepares and coaches staff on daily prep lists, using proper inventory practices.-Actively participates in menu rollouts, including planning necessary item rotation, depletion, and additions.-Develops staff on the proper preparation and guidelines for new menus and special items.-Verifies product consistency through constant recipe adherence, line checks, and appropriate portion control.-Consistently reviews tickets times ensuring all food is promptly made and delivered.-Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.-Interviews and hires kitchen staff according to Alamo standards. Stays ahead of the seasonal needs by planning appropriately.-Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for staff members.-Responsible for staff scheduling, using forecasting and labor proforma tools. Posts and communicates schedules in a timely manner.-Cross-trains the staff to aid in the scheduling process.-Encourages communication between all areas of the venue (management, ticket, servers, bar, kitchen, etc.).-Maintains an upbeat, energetic presence throughout shift.-Maintains the kitchen communications board and verifies staff knowledge and understanding of the information provided.-Conducts kitchen meetings when necessary, shift meetings every day and keeps staff informed on new developments and upcoming events.-Ensures all staff members adhere to the Company\'s uniform standards.-Ensures a safe working and guest experience environment to reduce the risk of incident, injury and food handling related issues.-Ensures proper security procedures are in place to protect staff members, guests and company assets. This includes security of all storage rooms and products.-Follows the company standard interviewing and hiring procedures.-Controls the inventory process by managing ordering/receiving and invoice accuracy.QUALIFICATIONS:-A minimum of one (1) year of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience. Previous theater management is beneficial.-ServSafe Certification, local Health Cards (as required).-Strong verbal and written communication skills.-High guest satisfaction expectations and focus.-Resourceful problem-solving skills.-Consistently maintain high performance standards.-Expected work week of 45 hours minimum; higher volume seasons and heavier work weeks are expected.-Basic computer knowledge (Microsoft Office) and office skills required.-Restaurant and hospitality industry. Must have a flexible schedule.-Interested applicants ***please submit your resume.WORKING CONDITIONS: Work is typically performed in the restaurant environment. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.HAZARDS: Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts. Alamo Drafthouse is passionate and dedicated to ensuring our company’s mission and core values, every day, 365 days a year. Part of that is by training to and enforcing Alamo Drafthouse’s Code of Conduct with all staff and vendors. OUR MISSION Ensure every guest has an Awesome Experience and is excited to come back. OUR CORE VALUES Do the Right Thing We strive to be a force for good and stand up for our beliefs in our company, in our industry, and in the world. Foster Community We apply our values inside and outside our four walls, creating neighborhood theaters that are deeply tied to the local community. Give a Sh!t We take pride in our work because we know it makes all the difference to our guests and teammates. Boldly Go Like the crew of a certain Starship, we seek out new experiences and pursue innovation in all of our work."/> <script type="application/ld+json"> { "@context": "http://schema.org", "@type": "JobPosting", "url": "https://www.proven.com/jobs/view/45877?ref=57500", "title": "Executive Sous Chef", "description": "<p>LOCATION: 445 Albee Square W #4, Brooklyn, NY 11201 [CITY POINT SHOPPING CENTER]</p> <p>The Executive Sous Chef is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems, and productivity. The Executive Sous Chef manages all kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.<br /><br />DUTIES / RESPONSIBILITIES:<br /><br />-Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.<br />-Manages operations of the kitchen, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling, and effective planning while upholding standards, product quality, and cleanliness. Also responsible for cross training other managers in kitchen functions.<br />-Actively monitors inventory and reports results to the Executive Chef. Develops staff on the appropriate utilization of the inventory system.<br />-Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage, and sanitation standards.<br />-Maintains, controls and develops staff on food cost by properly ordering and receiving products.<br />-Maintains appropriate staffing pars by actively tracking labor and maintaining budgeted staffing expectations.<br />-Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.<br />-Prepares and coaches staff on daily prep lists, using proper inventory practices.<br />-Actively participates in menu rollouts, including planning necessary item rotation, depletion, and additions.<br />-Develops staff on the proper preparation and guidelines for new menus and special items.<br />-Verifies product consistency through constant recipe adherence, line checks, and appropriate portion control.<br />-Consistently reviews tickets times ensuring all food is promptly made and delivered.<br />-Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.<br />-Interviews and hires kitchen staff according to Alamo standards. Stays ahead of the seasonal needs by planning appropriately.<br />-Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for staff members.<br />-Responsible for staff scheduling, using forecasting and labor proforma tools. Posts and communicates schedules in a timely manner.<br />-Cross-trains the staff to aid in the scheduling process.<br />-Encourages communication between all areas of the venue (management, ticket, servers, bar, kitchen, etc.).<br />-Maintains an upbeat, energetic presence throughout shift.<br />-Maintains the kitchen communications board and verifies staff knowledge and understanding of the information provided.<br />-Conducts kitchen meetings when necessary, shift meetings every day and keeps staff informed on new developments and upcoming events.<br />-Ensures all staff members adhere to the Company's uniform standards.<br />-Ensures a safe working and guest experience environment to reduce the risk of incident, injury and food handling related issues.<br />-Ensures proper security procedures are in place to protect staff members, guests and company assets. This includes security of all storage rooms and products.<br />-Follows the company standard interviewing and hiring procedures.<br />-Controls the inventory process by managing ordering/receiving and invoice accuracy.<br /><br />QUALIFICATIONS:<br />-A minimum of one (1) year of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience. Previous theater management is beneficial.<br />-ServSafe Certification, local Health Cards (as required).<br />-Strong verbal and written communication skills.<br />-High guest satisfaction expectations and focus.<br />-Resourceful problem-solving skills.<br />-Consistently maintain high performance standards.<br />-Expected work week of 45 hours minimum; higher volume seasons and heavier work weeks are expected.<br />-Basic computer knowledge (Microsoft Office) and office skills required.<br />-Restaurant and hospitality industry. Must have a flexible schedule.<br />-Interested applicants ***please submit your resume.<br /><br />WORKING CONDITIONS: Work is typically performed in the restaurant environment. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.<br /><br />HAZARDS: Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts.</p> <p> </p> <p>Alamo Drafthouse is passionate and dedicated to ensuring our company’s mission and core values, every day, 365 days a year. Part of that is by training to and enforcing Alamo Drafthouse’s <a href="https://workable.com/nr?l=https%3A%2F%2Fdrafthouse.com%2Fcode-of-conduct">Code of Conduct</a> with all staff and vendors.</p> <p> </p> <p>OUR MISSION</p> <p>Ensure every guest has an Awesome Experience and is excited to come back.</p> <p> </p> <p>OUR CORE VALUES</p> <p>Do the Right Thing</p> <p>We strive to be a force for good and stand up for our beliefs in our company, in our industry, and in the world.</p> <p>Foster Community</p> <p>We apply our values inside and outside our four walls, creating neighborhood theaters that are deeply tied to the local community.</p> <p>Give a Sh!t</p> <p>We take pride in our work because we know it makes all the difference to our guests and teammates.</p> <p>Boldly Go</p> <p>Like the crew of a certain Starship, we seek out new experiences and pursue innovation in all of our work.</p>", "datePosted": "2019-08-16T20:48:04+00:00", "hiringOrganization": { "@type": "Organization", "name": "Alamo Drafthouse Cinema - Brooklyn ", "sameAs": "https://www.proven.com/employers/publicPage/14025" }, "identifier": { "@type": "PropertyValue", "name": "Alamo Drafthouse Cinema - Brooklyn ", "value": "14025" }, "jobLocation": { "@type": "Place", "address": { "@type": "PostalAddress", "addressLocality": "Brooklyn", "addressRegion": "NY" } } } </script> <script type="text/javascript"> $(document).ready(function() { $("#phone_number").mask(PHONE_NUMBER_FORMAT); 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Answer any specific questions included in the job advertisement." cols="30" rows="6"></textarea></div> </div> <div class="row"> <div class="col-xs-12 col-sm-6 col-md-7"> <div class="checkbox"> <label> <input type="checkbox" checked id="tos" name="data[Worker][agreed_to_terms]" tabindex="70" /> <div class="gray-text"> I agree to the <a title="Terms of Service" target="_new" href="/pages/termsWorkers">Terms of Service</a><br /><span class="tos-date">(Updated 2012-11-06)</span> </div> </label> </div> </div> <div class="col-xs-12 col-sm-6 col-md-5"> <div class="apply-button"> <a href="#" id="submit-btn" data-loading-text="Uploading..." class="light-green-btn" role="button" title="Submit Application" style="width:100%;">SUBMIT APPLICATION</a> </div> </div> </div> </form> </div> </div> </div> </div> <div id="apply-form-location"> </div> <hr /> </div> <div class="job-post-details"> <div class="company-image"> <img src="http://proven-employer-mobile-images.s3.amazonaws.com/w15481102771628534926_small.jpg" width="100%" class="img-responsive center-block" /> </div> <div id="job-description"> <p>LOCATION: 445 Albee Square W #4, Brooklyn, NY 11201 [CITY POINT SHOPPING CENTER]</p> <p>The Executive Sous Chef is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems, and productivity. The Executive Sous Chef manages all kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.<br /><br />DUTIES / RESPONSIBILITIES:<br /><br />-Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.<br />-Manages operations of the kitchen, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling, and effective planning while upholding standards, product quality, and cleanliness. Also responsible for cross training other managers in kitchen functions.<br />-Actively monitors inventory and reports results to the Executive Chef. Develops staff on the appropriate utilization of the inventory system.<br />-Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage, and sanitation standards.<br />-Maintains, controls and develops staff on food cost by properly ordering and receiving products.<br />-Maintains appropriate staffing pars by actively tracking labor and maintaining budgeted staffing expectations.<br />-Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.<br />-Prepares and coaches staff on daily prep lists, using proper inventory practices.<br />-Actively participates in menu rollouts, including planning necessary item rotation, depletion, and additions.<br />-Develops staff on the proper preparation and guidelines for new menus and special items.<br />-Verifies product consistency through constant recipe adherence, line checks, and appropriate portion control.<br />-Consistently reviews tickets times ensuring all food is promptly made and delivered.<br />-Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.<br />-Interviews and hires kitchen staff according to Alamo standards. Stays ahead of the seasonal needs by planning appropriately.<br />-Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for staff members.<br />-Responsible for staff scheduling, using forecasting and labor proforma tools. Posts and communicates schedules in a timely manner.<br />-Cross-trains the staff to aid in the scheduling process.<br />-Encourages communication between all areas of the venue (management, ticket, servers, bar, kitchen, etc.).<br />-Maintains an upbeat, energetic presence throughout shift.<br />-Maintains the kitchen communications board and verifies staff knowledge and understanding of the information provided.<br />-Conducts kitchen meetings when necessary, shift meetings every day and keeps staff informed on new developments and upcoming events.<br />-Ensures all staff members adhere to the Company's uniform standards.<br />-Ensures a safe working and guest experience environment to reduce the risk of incident, injury and food handling related issues.<br />-Ensures proper security procedures are in place to protect staff members, guests and company assets. This includes security of all storage rooms and products.<br />-Follows the company standard interviewing and hiring procedures.<br />-Controls the inventory process by managing ordering/receiving and invoice accuracy.<br /><br />QUALIFICATIONS:<br />-A minimum of one (1) year of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience. Previous theater management is beneficial.<br />-ServSafe Certification, local Health Cards (as required).<br />-Strong verbal and written communication skills.<br />-High guest satisfaction expectations and focus.<br />-Resourceful problem-solving skills.<br />-Consistently maintain high performance standards.<br />-Expected work week of 45 hours minimum; higher volume seasons and heavier work weeks are expected.<br />-Basic computer knowledge (Microsoft Office) and office skills required.<br />-Restaurant and hospitality industry. Must have a flexible schedule.<br />-Interested applicants ***please submit your resume.<br /><br />WORKING CONDITIONS: Work is typically performed in the restaurant environment. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.<br /><br />HAZARDS: Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts.</p> <p> </p> <p>Alamo Drafthouse is passionate and dedicated to ensuring our company’s mission and core values, every day, 365 days a year. Part of that is by training to and enforcing Alamo Drafthouse’s <a href="https://workable.com/nr?l=https%3A%2F%2Fdrafthouse.com%2Fcode-of-conduct">Code of Conduct</a> with all staff and vendors.</p> <p> </p> <p>OUR MISSION</p> <p>Ensure every guest has an Awesome Experience and is excited to come back.</p> <p> </p> <p>OUR CORE VALUES</p> <p>Do the Right Thing</p> <p>We strive to be a force for good and stand up for our beliefs in our company, in our industry, and in the world.</p> <p>Foster Community</p> <p>We apply our values inside and outside our four walls, creating neighborhood theaters that are deeply tied to the local community.</p> <p>Give a Sh!t</p> <p>We take pride in our work because we know it makes all the difference to our guests and teammates.</p> <p>Boldly Go</p> <p>Like the crew of a certain Starship, we seek out new experiences and pursue innovation in all of our work.</p> </div> </div> <p class="voffset4"><strong>Other jobs you may like</strong></p> <p class="similar-job-title"><a href="https://www.jobs2careers.com/click.php?jid=778476c5cb4c73eddf32d7e41&ri=9bdfeb0edb3641f9829bdfee76eabbd5&job_loc=New+York%2CNY&q=Executive+Sous+Chef&spl=v1%253ANLTJ4Crjs6wIpK2r%253AEvJY7eIOQVcNvfR9g9OzZQ%253D%253D%253AGr%252FqF3QNOohJdzuI4O3NrN3CvKVkQTMZcTGYuY1MQqkEx1rse9oEd5v5PnTrS3KbOdTXNwFOkGuDfogogHXQpioC1lpL0Rb7mXQVRylLF%252FEEXsAc3b%252BoGviCQHYDtBzJRaWufw%253D%253D&encrypt=0&l=Brooklyn%2C+NY&query_category_id=360000&t=simplyhired.com&jobkey-30249132268/" class="blue-link" target="_blank">Sushi Sous Chef</a></p> <p class="similar-job-company">Wegmans Food Markets - 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Alamo Drafthouse Cinema - Brooklyn
LOCATION: 445 Albee Square W #4, Brooklyn, NY 11201 [CITY POINT SHOPPING CENTER]
The Executive Sous Chef is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems, and productivity. The Executive Sous Chef manages all kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.
DUTIES / RESPONSIBILITIES:
-Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.
-Manages operations of the kitchen, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling, and effective planning while upholding standards, product quality, and cleanliness. Also responsible for cross training other managers in kitchen functions.
-Actively monitors inventory and reports results to the Executive Chef. Develops staff on the appropriate utilization of the inventory system.
-Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage, and sanitation standards.
-Maintains, controls and develops staff on food cost by properly ordering and receiving products.
-Maintains appropriate staffing pars by actively tracking labor and maintaining budgeted staffing expectations.
-Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.
-Prepares and coaches staff on daily prep lists, using proper inventory practices.
-Actively participates in menu rollouts, including planning necessary item rotation, depletion, and additions.
-Develops staff on the proper preparation and guidelines for new menus and special items.
-Verifies product consistency through constant recipe adherence, line checks, and appropriate portion control.
-Consistently reviews tickets times ensuring all food is promptly made and delivered.
-Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.
-Interviews and hires kitchen staff according to Alamo standards. Stays ahead of the seasonal needs by planning appropriately.
-Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for staff members.
-Responsible for staff scheduling, using forecasting and labor proforma tools. Posts and communicates schedules in a timely manner.
-Cross-trains the staff to aid in the scheduling process.
-Encourages communication between all areas of the venue (management, ticket, servers, bar, kitchen, etc.).
-Maintains an upbeat, energetic presence throughout shift.
-Maintains the kitchen communications board and verifies staff knowledge and understanding of the information provided.
-Conducts kitchen meetings when necessary, shift meetings every day and keeps staff informed on new developments and upcoming events.
-Ensures all staff members adhere to the Company's uniform standards.
-Ensures a safe working and guest experience environment to reduce the risk of incident, injury and food handling related issues.
-Ensures proper security procedures are in place to protect staff members, guests and company assets. This includes security of all storage rooms and products.
-Follows the company standard interviewing and hiring procedures.
-Controls the inventory process by managing ordering/receiving and invoice accuracy.
QUALIFICATIONS:
-A minimum of one (1) year of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience. Previous theater management is beneficial.
-ServSafe Certification, local Health Cards (as required).
-Strong verbal and written communication skills.
-High guest satisfaction expectations and focus.
-Resourceful problem-solving skills.
-Consistently maintain high performance standards.
-Expected work week of 45 hours minimum; higher volume seasons and heavier work weeks are expected.
-Basic computer knowledge (Microsoft Office) and office skills required.
-Restaurant and hospitality industry. Must have a flexible schedule.
-Interested applicants ***please submit your resume.
WORKING CONDITIONS: Work is typically performed in the restaurant environment. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.
HAZARDS: Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts.
Alamo Drafthouse is passionate and dedicated to ensuring our company’s mission and core values, every day, 365 days a year. Part of that is by training to and enforcing Alamo Drafthouse’s Code of Conduct with all staff and vendors.
OUR MISSION
Ensure every guest has an Awesome Experience and is excited to come back.
OUR CORE VALUES
Do the Right Thing
We strive to be a force for good and stand up for our beliefs in our company, in our industry, and in the world.
Foster Community
We apply our values inside and outside our four walls, creating neighborhood theaters that are deeply tied to the local community.
Give a Sh!t
We take pride in our work because we know it makes all the difference to our guests and teammates.
Boldly Go
Like the crew of a certain Starship, we seek out new experiences and pursue innovation in all of our work.
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5 hours ago
DO & CO AG - New York, NY
5 hours ago
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