Am Sous Chef

BRASS and THE TUSK BAR, new food and beverage concepts in the Evelyn Hotel in Flatiron/ Nomad, is seeking an Am Sous Chef. The Sous Chef will report directly to CDC and Culinary Directors. A flexible, can do anything attitude is required. 

With Michelin starred culinary partners and a strong front of house team in place, we are looking for someone who is interested in learning about sourcing and procuring high quality ingredients for a multi-outlet concept.

RESPONSIBILITIES INCLUDE:

• Experience with new restaurant openings
• Monitoring daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters
• Maintain all food inventory: ordering, receiving
• Account for all food products and purchases.
• Hire, orient and train the prep team to ensure that the highest standards quality are met. 
• Schedules and payroll for BOH team
• Ensure that sanitation standards as set forth by local, state & federal health department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment

REQUIRED EXPERIENCE, SKILLS and QUALIFICATIONS:

• 2+ years of previous experience as a Sous Chef
• Experience working in a team of 25+
• Must have NYC food handlers certification, or willing to obtain certification upon hire
• Food ordering and inventory knowledge mandatory
• Strong administrative skills; understanding of food and labor costs.
• Good knowledge of food, with a focus on quality, production, food cost controls, and presentation.
• Ability to lead and discipline a team, and positively influence employee behavior. 
• Experience in a high volume service (200+ nightly covers) and production environment

More detail about Brass New York part of Moby's, please visit