Executive Sous Chef at Scotto LLC

Syosset, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Jun, 26

Salary

90000.0

Posted On

28 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Meal Planning, Inventory Management, Ordering Supplies, Line Cooking, Dish Plating, Recruitment, Training, Scheduling, Performance Evaluation, Sanitation Regulation Adherence, Safety Regulation Implementation, Cost Control, Time Management, Culinary Arts, Fine Dining Expertise

Industry

Restaurants

Description

Anthony Scotto Restaurants is currently looking for a Executive Sous Chef for one of our Fine Dining restaurants. Our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. HIGH LEVEL OF RESPONSIBILITY We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position directly reports to the Executive Chef and will be responsible for shadowing and following his direction in the kitchen. You will also be responsible for managing the kitchen team in the executive chef’s absence. Additional responsibilities include but are not limited to: 1. Develop new menu options based on seasonal changes and customer demand. 2. Assist with the preparation and planning of meal designs. 3. Ensure that kitchen activities operate in a timely manner. 4. Resolve customer problems and concerns personally. 5. Monitor and record inventory, and if necessary, order new supplies. 6. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. 7. Recruit and train new kitchen employees to meet restaurant and kitchen standards. 8. Create schedules for kitchen employees and evaluate their performance. 9. Adhere to and implement sanitation regulations and safety regulations. 10. Train and influence line cooks and other kitchen personnel. HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have a significant influence on decisions in the company’s development, from operational practices to company culture to service standards. We take the opinion of our team very seriously. QUALIFICATIONS: 1. Bachelor’s Degree in the culinary arts preferred. 2. Current Food Protection Certificate. 3. Proven experience in a fine dining establishment. 4. Ability to manage an entire kitchen. 5. Budgeting skills to control costs. 6. Incredible food preparation abilities. 7. Deep knowledge of fine dining and industry leading trends. 8. Impeccable time management skills. 9. Creative menu knowledge and development skills. BENEFIT: 1. 401(k) 2. Dental insurance 3. Health insurance 4. Paid time off 5. Vision insurance Shift: 1. Day shift 2. Evening shift Work Location: In person Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting https://www.anthonyscottorestaurants.com/ [https://www.anthonyscottorestaurants.com/] Job Type: Full-time Pay: From $75,000.00 - $90,000.00 based on experience

Responsibilities

The Executive Sous Chef will directly report to the Executive Chef, shadowing their direction and managing the kitchen team in their absence. Key duties include developing seasonal menus, assisting with meal planning, ensuring timely kitchen operations, resolving customer issues, and managing inventory and ordering.