Eleven Madison Park is a plant-based fine dining restaurant that overlooks Madison Square Park in New York City. First opened in 1998 as a French brasserie, the restaurant has been headed by Chef Daniel Humm since 2006 and owned by his company Make it Nice Hospitality since 2011. Eleven Madison Park has evolved significantly under his leadership both in food and in experience, earning several accolades including 4 stars from the New York Times and 3 stars from the Michelin guide.
In 2021, Eleven Madison Park reopened its doors post-pandemic as a completely plant-based restaurant. The desire to reinvent and push the boundaries of fine dining has always been at the heart of Eleven Madison Park, and the team is committed to showcasing our respect for the craft through the precision of our cooking, the elegance of our service, and the passion for our work.
Reports to: Chef de Cuisine

Direct Reports:

• Sous Chef
• Line Cooks
• Prep Cooks
• Commis

DESCRIPTION

The Senior Sous Chef plays a key role in supporting the Executive Sous Chef and Chef de Cuisine in the daily operations of the restaurant. This position is integral to the upper management of our culinary team and significantly contributes to realizing the restaurant’s vision and standards. Strong communication and organizational skills are essential, as is a commitment to excellence in all aspects of the role.

QUALIFICATIONS

• 4+ years of experience in a Michelin-star restaurant.
• 3+ years in a management or leadership role.
• Strong oral, written, and interpersonal communication skills.
• Food Safety Handling Certification.
• Advanced and precise knife skills.
• Proficient in various cooking styles and techniques.
• Ability to read, follow, and teach recipes and standards effectively.
• Strong computer skills, including proficiency in Microsoft Office and Outlook.
• Capability to mentor and develop the kitchen team.
  More detail about Eleven Madison Park part of Daniel Humm Hospitalit

• Collaboration on Menu Development: Work alongside the CDC and Creative Culinary Director for menu research and development, ensuring alignment with culinary trends and nutritional standards.
• Support Kitchen Leadership: Assist the Chef de Cuisine and Executive Sous Chef in leading kitchen operations, fostering a collaborative environment.
• Act as Primary Supervisor: Step in as the primary kitchen supervisor in the absence of the Chef de Cuisine and Executive Sous Chef, ensuring seamless operations.
• Food Production Oversight: Maintain high standards for food production and quality control, ensuring consistency in every dish served.
• Compliance with Health Standards: Ensure adherence to Department of Health protocols, providing training and oversight to kitchen staff.
• Leadership of Station Sous Chefs: Guide and support station Sous Chefs in food production and kitchen setup, fostering a cohesive team environment.
• Human Resources Support: Assist in the hiring, disciplinary actions, and termination processes of kitchen staff, contributing to a positive workplace culture.
• Cost Management: Collaborate with the Purchaser and Sous Chefs to ensure accurate costing of menu items and standardization of recipes to maintain profitability.
• Financial Oversight: Help manage kitchen financials, focusing on food and labor costs to ensure a profitable operation.
• Staff Training and Development: Partner with the dining room management to schedule and train cook servers, maintaining an effective training program with up-to-date manuals.
• Menu Knowledge and Service Standards: Ensure comprehensive knowledge of menu items, recipes, and allergens while upholding service standards and company procedures.
• Daily Kitchen Maintenance Oversight: Assist in overseeing daily maintenance of kitchen equipment and cleanliness to ensure a safe and efficient workspace.