Junior Sous Chef Job at BRG at the Hoxton Williamsburg, Brooklyn, NY

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  • BRG at the Hoxton Williamsburg
  • Brooklyn, NY

Job Description

JUNIOR SOUS CHEF'S RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO:

  • Oversee prep and cooking on all stations, assisting line cooks, as needed
  • Ensure that all procedures and recipes are properly executed
  • Assist with managing inventory & costs
  • Manage line cooks and prep teams, including training, coaching, and disciplining
  • Assist in ordering all products based on par systems and inventory management and oversee all ordering and inventory to ensure low food costs
  • Assist the management including recruiting, hiring, scheduling, reviewing and terminating
  • Manage staff schedules and ensure cuts are being made whenever possible. Fill in for hourly employees when necessary to minimize labor costs.
  • Maintain open lines of communication with all management and upper management to address any issues or concerns as they arise. Participate in Manager meetings to address these issues. 
  • Oversee quality control of all food production and execution
  • Develop unique and visually appealing plating designs for new dishes
  • Create new menu items upon guest requests and seasonally and record the recipes of these menu items for consistent replication
  • Ensure all health and safety standards are upheld by enforcing high sanitation standards 
  • Address all kitchen-related problems and incidences in a timely and effective manner
  • Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
  • Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
  • Completing and maintain inventories with purchaser
  • Possess knowledge and understanding of the Purchase and Loss Statement on a monthly basis
  • Continually work through R&D process with Chef de Cuisine to further dishes on the menu
  • Report directly to the Chef de Cuisine 

QUALIFICATIONS:

  • Genuinely hospitable and caring of each and every guest's experience
  • 1-3 years' experience in a comparable role
  • Must have Day / Night / Weekend availability

PHYSICAL REQUIREMENTS:

  • Ability to lift 10- 20lbs, if necessary
  • Safely and effectively use all necessary tools and equipment
  • Stand and walk for the entirety of an eight-hour shift, including moving safely through all areas of the restaurant

BENEFITS & PERKS:   Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, commuter benefits, 401(k) program, career mentorship and growth potential, and dining incentives across our 20+ establishments!

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team.

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you! Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!

Job Tags

Hourly pay, Full time, Temporary work, Shift work, Night shift, Weekend work,

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