Junior Sous Chef Requisition ID: 2024-57491 Category: Food and Beverage Job Location: US-NY-New York Property: Knickerbocker Compensation Type: Yearly Compensation: $70,000 - $75,000 Company Overview Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco, and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Location Edging the bright lights of Broadway and the calm of Bryant Park, The Knickerbocker is a legendary New York landmark reborn as the first luxury hotel in Times Square. Overview The Junior Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste, and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes, and sanitation. Responsibilities Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee schedules, quarterly action plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Make cooks aware of daily forecasts and customer counts. Respond to guest complaints in a timely manner. Conduct staff performance reviews in accordance with Highgate Hotel standards. Know and enforce all local health department sanitation laws. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality, and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report. Prepare daily food production sheets. Cut meat, poultry, seafood according to daily business. Qualifications At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all levels of employees and guests. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with Highgate Hotel Standards. Maintain high standards of personal appearance and grooming. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. J-18808-Ljbffr