An intimate, hidden cocktail lounge perched above Eleven Madison Park at 11 Madison Avenue, Clemente Bar will feature world-class cocktails, refined, plant-based bar bites, and custom installations by the contemporary artist Francesco Clemente. In an adjoining space next door, you'll also find The Counter at Clemente Bar: an 8-seat tasting counter offering a multi-course experience by our chefs, designed to be paired with cocktails .

Reports to:  Executive Chef

 Direct Reports: 

• Prep cooks
• Commis

 Duties and Responsibilities  

 Culinary  

• Supervise the hourly line cooks, commis, and externs as they prepare their daily mise en place and prep mise-en-place
• Ensure that the walk-in coolers and dry storage spaces are kept clean and organized in accordance with Hazard Analysis Critical Control Point (HACCP) guidelines and restaurant guidelines
• Taste the daily mise en place to ensure proper seasoning and quality
• Lead an assigned station to ensure that all line cooks are preparing and plating the dishes properly
• Work in conjunction with the dining room and kitchen expeditor to ensure proper timing of all courses leaving the kitchen
• Work in conjunction with the Chef de Cuisine and porter team to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards
• Maintain the Hazard Analysis Critical Control Point (HACCP) documentation focusing on data entry and daily upholding of standards

 Hiring  

• Assist in interviewing potential kitchen employees when needed
• Actively seek out new members for our kitchen team to ensure a proper foundation as the restaurant grows and develops
• Act as the primary supervisor of line cook, commis, and extern teams and facilitate their growth via skills training and daily mentorship

 Menu Development  

• Support the Chef de Cuisine with the development of new dishes
• Assist in writing and costing recipes for menu
• Develop new techniques for each dish as they become necessary

  Qualification Standards 

• 3+ years management experience required
• Advanced and accurate knife skills
• Ability to read and follow recipes and standards
• Strong oral, written, and interpersonal communication skills
• Strong computer skills with working knowledge of Microsoft Office and Outlook
• Capability to teach and mentor others
• Ability to work independently and coordinate multiple tasks
• Experience with a variety of cooking styles and techniques
• Ability to adapt and make decisions quickly in a fast-paced environment
• Ability to lift and carry up to 50 lbs.
• Ability to stand for extended periods of time

 The job description above does not list all the responsibilities of a Sous Chef. Other duties and responsibilities may be assigned as necessary.