Sous Chef Restaurant Loews Regency Hotel
Overview
Lead a high‑volume kitchen at a historic New York hotel delivering exceptional dining experiences. You will own and scale food production while ensuring compliance with strict sanitation standards. This role drives operational excellence and sets the tone for team culture.
What You'll Do11
- 1Design and execute daily kitchen operations to meet food quality and speed targets
- 2Supervise staff in food preparation adhering to standardized recipes and plating guidelines
- 3Manage inventory and receive deliveries maintaining proper storage and freshness
- 4Conduct equipment inspections and coordinate repairs with Engineering
- 5Analyze labor costs and adjust staffing levels to optimize profitability
- 6Lead new hire training and onboarding programs aligned with Loews standards
- 7Perform regular health inspections and ensure sanitation compliance
- 8Collaborate with beverage and front‑of‑house teams to deliver seamless guest experiences
- 9Report performance metrics and implement continuous improvement initiatives
- 10Maintain clean workspace and uphold professional grooming standards
- 11Execute emergency procedures and respond swiftly to service issues
Requirements8
- 15+ years building kitchen operations with Spark and Airflow
- 23-5 seasons leading supervisory roles in quantity food production
- 3ACF certification as “Sous Chef” or equivalent culinary education
- 4Proven ability to supervise 35‑lb lifts and 200‑lb cart pushes
- 5Strong leadership and communication skills across diverse teams
- 6Fluent English writing and speaking abilities
- 7Flexible availability including weekends and holidays
- 8Commitment to safety regulations and sanitation best practices
Salary Insight
Salary not disclosed in listing
Location
Required Skills
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