Sous Chef for Premier NYC Cultural Center

Restaurant Associates, a division of the Compass Group, is a national hospitality company based out of New York City. We specialize in fine dining restaurants, corporate dining, performing arts centers and museums, as well as off-premise catered events. Our clients include many of the Fortune 500 companies and internationally renowned cultural centers throughout the United States. We also have created, developed and manage popular restaurants around the country such as the Morgan Dining room in NYC, Table 1280 in Atlanta, and Bravo in Boston.. Our high standards and commitment to imaginative concepts have attracted the best professionals as well as the top graduates of industry schools. Opportunities for development and growth are unlimited.Job Description:Responsible for the successful culinary production operation under the direction of the Executive Chef and Director.  May serve as the department head for culinary operations in the absence of Executive Chef.  Duties include heavy food production of client meals and high level catering functions always insuring the standards of excellence set by Restaurant Associates, and the Client are met. Must adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation.  Additional duties may include menu development, inventory, ordering, sanitation, and hourly associate management to include hiring, counseling, coaching and development.  Recipe to Succeed: Good supervisory, leadership, management and coaching skills Excellent communication skills both written and verbal Ability to communicate on various levels to include client, management, departmental, customer and associate levels Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet  Ability to multi-task as well as stay on task and concentrate with constant interruptions Knowledge of HACCP controls Ability to lift, bend and carry up to 40 lbs.Necessary Ingredients: A.O.S. Degree in Culinary Arts or culinary certificate and 2 years of culinary experience including 1 year at management level Upscale fine dining experience  Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Ability to set up and distribute production sheets The ability to hire, train, develop, coach and counsel hourly associates  Hands on leadership and training skills ServSafe® Certified Must be able to pass criminal background check and pre-employment drug screening   We provide catering for special events such as the US Open, Ryder Cup and the Academy Awards.