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Restaurant Sous Chef
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | 3 Consuelo Place Oakdale, New York |
About this job
The Company:
Founded in 1890, Lessing’s Hospitality Group is a sixth-generation, family-owned company comprised of over 120 locations throughout the Northeast and Florida. Lessing’s operates 20 wedding and catering venues, 1 live music venue, 14 full-service restaurants, 1 virtual kitchen concept, over 80 corporate and academic dining centers, 5 Blaze Fast-Fire'd Pizza franchises, and a historic inn. Steeped in over 130 years of tradition, but adapting to a constantly changing industry, Lessing’s Hospitality Group’s focus is on providing each guest with unique, personalized experiences and remarkable hospitality.
***Please apply on our Career page directly: https://lessingsinc.peoplematter.jobs/
Job Duties and Responsibilities:
• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision;
• Come up with new dishes which appeal to the clients, whenever required;
• Establish the working schedule and organize the work in the kitchen so that everything runs smoothly;
• Produce high quality dishes that follow up the established menu and level up to Lessing's standards, as well as to clients’ requirements;
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste;
• Discover talented chefs and train them in order to reach the high standards of the location;
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;
• Maintain order and discipline in the kitchen during working hours;
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)from their kitchen;
• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;
• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.
Qualifications:
• 3+ years experience.
• Culinary degree preferred.
Founded in 1890, Lessing’s Hospitality Group is a sixth-generation, family-owned company comprised of over 120 locations throughout the Northeast and Florida. Lessing’s operates 20 wedding and catering venues, 1 live music venue, 14 full-service restaurants, 1 virtual kitchen concept, over 80 corporate and academic dining centers, 5 Blaze Fast-Fire'd Pizza franchises, and a historic inn. Steeped in over 130 years of tradition, but adapting to a constantly changing industry, Lessing’s Hospitality Group’s focus is on providing each guest with unique, personalized experiences and remarkable hospitality.
***Please apply on our Career page directly: https://lessingsinc.peoplematter.jobs/
Job Duties and Responsibilities:
• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision;
• Come up with new dishes which appeal to the clients, whenever required;
• Establish the working schedule and organize the work in the kitchen so that everything runs smoothly;
• Produce high quality dishes that follow up the established menu and level up to Lessing's standards, as well as to clients’ requirements;
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste;
• Discover talented chefs and train them in order to reach the high standards of the location;
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;
• Maintain order and discipline in the kitchen during working hours;
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)from their kitchen;
• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;
• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.
Qualifications:
• 3+ years experience.
• Culinary degree preferred.
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