Sous Chef- Dining Services - Full-time / Part-time

JPMorgan Chase & Co. (NYSE: JPM) is a leading global financial services firm with assets of $2.6 trillion and operations worldwide. The firm is a leader in investment banking, financial services for consumers and small business, commercial banking, financial transaction processing, and asset management. A component of the Dow Jones Industrial Average, JPMorgan Chase & Co. serves millions of consumers in the United States and many of the world's most prominent corporate, institutional and government clients under its J.P. Morgan and Chase brands. Information about JPMorgan Chase & Co. is available at http://www.jpmorganchase.com/ .

To insure the highest level of customer

satisfaction, service excellence and operational effectiveness through the

management of kitchen activities and menu design. Insure that kitchen facilities meet

sanitation requirements, accident prevention measures and control effective par

stocks of food. Support the Executive

Chef/Manager in all areas of foodservice to ensure that the kitchen runs

smoothly and the food served is of the highest quality.

RESPONSIBILITIES:

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Operational

oversight of the daily operations of both Private and Partner's Dining Rooms

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Oversee

catering events by assisting with planning and staffing of the kitchen

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Assist

in the development and execution of training procedures and operational

objectives

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Assist

the Executive chef with menus, staffing and administrative duties

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Establishes

and maintains the highest standards of food quality

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Responsible

for kitchen operations during the Executive Chef's absence

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Oversee

the maintenance of all kitchen equipment and act as the liaison with facilities

management

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Fill

in for preparation duties and during service when other staffs are absent

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Oversee

daily preparation for both for the executives and partners lunches as well as

for catered events

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Respond

to last-minute demands of the executives as needed

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Assist

with food ordering, maintaining vendor relations, and researching new vendors

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Assist

in quality control of products received

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Contribute

ideas and research for new menus items and conduct taste panels of new items

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Supervise

culinary school externs

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Assist

the Executive Chef/Manager in employee evaluations

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Requires

a flexible work schedule Monday -- Friday, and not to exclude limited weekends

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The

position provides both staff assistance and direct operational management

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Assists

the Executive Chef in managing approximately 20 employees, to include cooks,

dishwashers and interns

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Manages

the operation when the Executive Chef is on vacation

KNOWLEDGE AND

SKILLS:

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Solid

command of classic French cuisine as well as contemporary cosmopolitan American

cuisine

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Minimum

of ten years cooking experience at high-end/fine dining restaurants, including

Michelin-starred establishments and/or the equivalent in the United States

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Possess

good interpersonal skills

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Passionate

about food with the ability to create successful dishes

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Knowledgeable

of current dining trends, techniques, and equipment

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Must

understand that the needs and desires of the executives must come first and

that the cuisine must ultimately be to their taste to be considered successful.