Sous Chef Hourly - DeVita & Hancock Hospitality

JOB TITLE: Sous Chef

JOB TYPE: Full-time - Immediate Hire

LOCATION: 599 Lexington Avenue, New York, NY 10022

At the first international family of café-restaurants that employ and train people with intellectual and developmental disabilities.

Salary range: $24-$26/hour

GENERAL JOB DESCRIPTION

The Sous Chef will direct and supervise all activity in the café's kitchen. We are looking for a strong leader who contributes to the success of our mission by providing high-quality French cuisine to our customers, enforcing high standards of cleanliness and sanitation, and training and managing back-of-house team members. This position works alongside team members that have intellectual development disabilities (IDD) and will support them in fostering meaningful and independent employment opportunities.

DUTIES AND RESPONSIBILITES

• Carries out culinary production in accordance with French brand and cuisine

• Follows menus and pre-determined recipes, while also incorporating new ideas

• Performs daily line check to ensure consistent tastes, temperatures, and quality of items

• Works in partnership with Head Trainer of crew members to ensure instruction to crew members is

  accessible

• Manages, leads and develops skills of team members with and without disabilities

• Meets or exceeds budgeting goals

• Collaborates with management to plan special events

• Ability to work with a sense of urgency

• Ability to work in a fast-paced environment

• Follows all Department of Health rules and regulations

• Ability to stand for long periods of time and lift 25+ pounds

• Communicates clearly and calmly with team members.

  QUALIFICATIONS FOR THE JOB

• Culinary Education

• Food Handlers License

• ServSafe Certification is a plus but not required

• Cheerful, caring and with a keen sense of hospitality and service

• Experience working under the Department of Health guidelines

• 5+ years of experience working in a restaurant or café

• Familiar and comfortable working with individuals with disabilities.

• Experience teaching or training

• Strong leadership and management skills

• Knowledge of French cuisine is a plus but not required