Senior Event Sous Chef 

 

Job Reference Number: 27460
Employment Type: Full-Time, Onsite 
Segment: Dining & Events
Brand: Abigail-Kirsch
State: New York (US-NY) 
 

The Role at a glance:

We are looking to add a skilled Senior Event Sous Chef to our Abigail Kirsch team in New York. The Off Premises Sr. Event Sous Chef has primary responsibility for quality control, consistency, efficiency, and utilization of food products prepped and served at any Abigail Kirsch Off-premise event. S/he oversees the culinary event staff for efficient and cost effective food and labor expenditures. S/he must act as a team leader and motivator for the kitchen staff, thus strong interpersonal skills and being a clear communicator is a necessity. S/he works closely with Executive Chef in promoting the Company’s culture, mission and philosophy.

What you'll be doing: Assist in hiring, coaching & counseling and conducting performance evaluations of events culinary staff. Development, training and mentoring of staff and act as a resource for culinary team and other BOH staff. Responsible for recommending or conducting disciplinary action, including termination team as necessary according to company standards. Monitoring of staffing levels to minimize cost and increase productivity.  Recommend staffing needs according to business levels. Development of necessary training programs for events culinary and other back of house culinary associates. Work with Executive Chef and Executive Sous Chefs to instill the CARING Culture, build morale and create on-going positive work environment utilizing established as well as newly developed initiatives. Assist in planning and demonstration during associate training sessions Contribute towards meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary department. Development and maintenance of party portioning reports to ensure proper portioning of food takes place at future events Work with direct reports to ensure reusable leftover food is being held properly at events and that a system is developed and maintained for food returned from events. Responsible for maintaining the work habits of associates to assist in controlling cost as it pertains to waste of food, equipment, linen, and supplies.  Trains associates in safety procedures.  Timely and accurate completion of Accident Reports in accordance with Company Guidelines. Manage the execution of food items to meet and/or exceed client expectations contributing to the value of the company brand while encouraging future new or repeat bookings.  Work with Executive Chef in forecasting seasonal staffing levels, hiring and attain/retain staff. Lead event execution for culinary ensuring food is properly served Lead portions of the production commissary kitchen to ensure food is prepared accurately and timely   Plan and administer all information required prior to each event including but not limited to: determining back of house rental and equipment needs, working with sales and account executives regarding logistics and unique nuances of events, assist in determining staffing for events, review menus with event chefs in advance. Utilize company policies and ensure event associates follow SOPS in order to successfully uphold quality and consistency in all menu items prepared and served. Lead during production and execution of client tastings  Maintain sanitation procedures and proper food handling through out the kitchen. Work closely with Executive Chef & Sous Chefs in pro-actively developing better culinary methods, procedures and standards at events Responsible for creating bake off lists and monitoring event check-off and recovery with the Production Sous Chef Oversee culinary event execution while maintaining the best interest of the company. Maintain steady cadence of event reviews with party chefs including consistent agenda and output. Attend BEO meetings when appropriate and communicate staff of challenges from past events, nuances of upcoming events and other issues as necessary. Assist Executive Chef & Sous Chefs in conducting weekly and monthly kitchen meetings, with meeting minutes and follow up actions plans.  Work with Executive Chef on bi-annual meetings with culinary team to review new menus, new presentations, new production methodologies, etc.  Travel, as necessary, to different properties/venues. Follow the sign in and out procedure for keys. What we're looking for: Strong leadership skills and ability to manage diverse group of associates with different skill levels. Ability to trouble shoot and make independent decisions. Ability to communicate work related information to co-workers, supervisors, vendors and clients. Financial management with cost controls, food and labor cost experience. Experience in events and culinary for upscale off premises catering, hotel and/or multi-unit operation Experience with from scratch fundamentals experienced in full-service catering menu prep and execution Excellent attention to detail and ability to perform multiple task in fast-paced environment Knowledge and ability to use various kitchen equipment & tools as well as identify and differentiate food items Strong oral and written communication skills Experience in associate development, training, coaching & counseling Must be creative, innovative and able to be pro-active. Must have proven ability to create and maintain a team-oriented work environment. Must be detail oriented and perform work accurately and timely. Must be able to meet deadlines and work independently. Must work flexible work schedule to accommodate business levels. Competent computer skills necessary. Current Serve Safe Certificate & Allergen Training 

 

Compensation:

The salary is $90k/yr.

Our Benefits: Medical (FT Employees) Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit)  EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off 

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About Abigail Kirsch:

Started in the 1970s as a family-owned catering company, Abigail Kirsch has grown into one of New York’s premier caterers. Our steady growth has allowed us to bring our hospitality, service, and delicious food to Connecticut, Westchester, and New York City.

 

About Elior North America:

Elior North America is an equal opportunity employer.  Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.

At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.

 

Disclaimer: This job description can be revised  by management as needed.