Stout Hospitality Group Management Jobs (2)

We are seeking a Sous Chef to join our culinary team. The Sous Chef position is responsible for all food production, including that which is used for the restaurant and event bookings. Develops menus, food purchase specifications and recipes. Supervises staff and liaisons between upper level management and ownership. Maintains highest professional food quality and sanitation standards.

American Quality Fare & Cocktail Bar located in Midtown / Uptown NYC Job Description We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment. Responsibilities Control and direct the food preparation process and any other relative activities Approve and polish dishes before they reach the customer Plan orders of equipment or ingredients according to identified shortages Arrange for repairs when necessary Remedy any problems or defects Be fully in charge of hiring, managing and training kitchen staff Oversee the work of subordinates Estimate staff’s workload and compensations Maintain records of payroll and attendance Comply with nutrition and sanitation regulations and safety standards Foster a climate of cooperation and respect between coworkers Order supplies and report to the head of the establishment Ensure the serving of quality culinary dishes and on schedule Ensure that no problem arises during serving; if any, it should be rectified quickly Approve all foods before they leave the kitchen Develop menu offerings Forecast supply needs and estimate costs Recruit kitchen staff Ensure efficiency of the kitchen and staff. Ensure production of quality and consistent food Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines Create recipes and prepare advanced items Ensure proper equipment maintenance and operations Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques Supervise kitchen personnel and their performance Order food from designated suppliers Manage stock of food Organize duty roster for kitchen staff Competencies and Skills Required Proven experience as Head Chef Exceptional proven ability of kitchen management Ability in dividing responsibilities and monitoring progress Outstanding communication and leadership skills Up-to-date with culinary trends and optimized kitchen processes Good understanding of useful computer programs (MS Office, restaurant management software, POS) Credentials in health and safety training Degree in Culinary science or related certificate