The   Role  

Grand Brasserie  Sous   Chef   assists   in   driving   culinary   excellence   across   the   entirety   of   the   business   by   focusing   on   the jewel box property. The Sous Chef helps define and execute the  high standards   set for Grand Brasserie  Restaurant launch, producing a high-quality, sustainable, and wellness-focused menu. Directly reporting to Grand Brasserie  Chef de Cuisine and the  General Manager, the Sous Chef is a representative of the culinary leadership team. A strong emphasis is placed on candidates' ability to train and motivate teams to take pride in products and excel beyond standards and expectations.  

Responsibilities   &   Requirements  

• 4+   years   of   experience   in   a   similar   role,   leading   concept-driven   kitchens.  

• Drive   internal   teams   to   meticulously   manage   the   physical   appearance   and   behind-the-scenes   operations of a first-class cultural institution.  

• Training,   development,   and   mentorship   of   in-house   teams   to   ensure   the   maintenance   of   recipes,   portion  specifications, and standard preparation procedures for all dishes and ensure that all culinary team members are following these standards.  

• Assists   the   Chef de Cuisine  in   menu   development;   considers   the   availability   of   raw   food   and   ingredients, availability of skill  required  in preparing new menus, always upholding the  high standards  set for the  Veronika  culinary program.  

• Ensure   kitchen   operations   can   run   smoothly   and   efficiently   with   a   mind   toward   Member   and   Guest,   as well as employee experience.  

• Maintain   complete   knowledge   of   and   compliance   with   all   Health   &   Safety,   company   Employment policies/service procedures/standards as these relate to the kitchen and culinary team.  

• Implement   all   DOH   requirements   and   HACCP   safety   program   across   all   kitchens.  

• Under   the   guidance   of   the  Chef de Cuisine,  Coordinate   training   activities   for   the   kitchen   and   other production and all back of house employees while continuously mentoring and  monitoring  their  performance.  

• Is present in the kitchen with the team during prime service periods and work in the kitchen/prep for most of their scheduled time.  

Compensation Details

Compensation: Salary ($75,000.00 - $85,000.00)

Benefits & Perks: Health Insurance, Paid Time Off, 401k, Dining Discounts

Culinary Excellence

Menu Development

Recipe Maintenance

portion specifications

Kitchen Operations Management

Health & Safety Compliance

Haccp Safety Program Implementation

Mentoring and Monitoring Performance