Sous Chef- New Brooklyn Members Club & Event Spaces

HAPPIER is building a community for creators with the help of creators! We are looking for energetic, passionate, experienced Sous Chefs to join the team. The role will work closely with the Property Chef to execute HAPPIER's Culinary vision and food concept. We are seeking for professional Chefs to lead in our kitchen, following HAPPIER specifications and guidelines. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing 154 Scott guests' satisfaction. The Chef's responsibilities include handling a wide range of ingredients, managing food stock, and working with attention to detail to fulfill all orders within quality standards.

The ideal candidate will quickly be able to adapt to the brand, values, and culture of the company, evoking passion and excitement for the process in all involved while providing an upbeat and positive client and team experience. Because we are a small team, we all wear many hats and are happy to roll up our sleeves and lend a hand whenever needed. Can-do attitudes and respectful, inclusive outlooks are greatly valued and expected of all team members.

This is a unique opportunity to join an outstanding culinary and service program. Be part of a curated group of influential, successful, and passionate professionals.

Reports to: Culinary Director

Direct Reports: Culinary Teams

About 154 Scott

154 Scott is a multifaceted destination that creates space for our everyday lives. Its raw minimalist architecture and pragmatic design set the tone for an environment to work, create, exercise, nourish, connect, and escape. 154 Scott is a private membership club where an inclusive spirit orients exclusive access. 30,000 sq. ft of facilities, comprised of workspaces, art studios, recording studios, conference rooms, private bars and a restaurant, a Wellness Spa & Gym, a pool, and a rooftop deck. A consciously cultivated community connecting people of different ages, backgrounds, professions, and identities.

Responsibilities Create a HAPPIER experience for all guests, members, and coworkers Supervisions over all the production staff and delegates duties within the kitchen Train, evaluate, lead, motivate, coach, and discipline team members so that standards are met daily Manage kitchen staff, establish a working schedule, and assess staff's performance Comfortable and experienced with expediting service Transfer important information between the kitchen and the wait staff (e.g. when a customer has a particular request) Ensure the efficient flow of orders from the waiters to the kitchen Ensure orders are being prepared with the correct priority Check dishes before delivery for accuracy, presentation, and temperature Ensure consistent menu execution by using tools such as line checks, SOPs, and recipes Check staff Timesheets per shift. Ensures proper clock-ins/outs Observes the opening and closing of workstations and check staff out prior to them ending their shift Take ownership of the BOH and ensure the team members are adhering to the SOPs and Food and Safety logs are comprehensively filled out daily Organizing, planning, and leading the back-of-house team in the preparation, set up, and execution of each day's services Ensure that all deadlines are met and take accountability for completion Ensure the correct preparation and presentation on a consistent level for all food items Constantly work to improve standards and guest satisfaction Manage inventory, waste, and pricing to meet cost targets Adhere to Ordering guides and ensure that orders are placed correctly Consults with the Property Chef about purchases and places orders in a timely fashion, and follow guidelines for purchasing Order supplies and stock inventory according to FIFO Maintain cleanliness of the kitchen, labeling all food products with correct information (date/name of product/ date to discard) Maintain a polished and professional appearance and demeanor Provide coaching and positive feedback to team members Ensures employees are treated fairly and equitably Mentors and Counsel team members in accordance with HR standards Create a positive work environment by demonstrating no tolerance for negative behaviors Maintain a poised demeanor with all interactions and especially in difficult situations Provide a safe, clean, organized, and sanitary work environment Stay updated with the latest trends in the food industry Performs other duties as directed Requirements Minimum of 2-3 years of experience in a Sous Chef position or higher with experience in fine dining A genuine passion for cooking, restaurant hospitality, and learning new skills Understanding of cooking and knife handling skills Strong Organizational Skills and attention to detail DOH Food Handler's Permit Able to handle multiple tasks and works well in an environment with time constraints Able to handle last-minute changes Proficient with Microsoft Word, Excel, PowerPoint, and costing software Knowledge of health department rules and regulations Understanding and knowledge of safety, sanitation, and food handling procedures Openness to receiving constructive feedback from leadership Energetic and friendly personality, with strong willingness and ability to work as part of a cohesive team and to support colleagues regardless of role Willingness to take direction, embrace change and innovation, and learn and adapt to new systems, service steps, and health and cleaning procedures Broad and flexible availability to work - AM/PM service and prep/production, nights, weekends, and holidays as required Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property Physical requirements include: the ability to handle and carry trays, small ware, equipment, or other items up to 35lbs, and to stand, walk up and down stairs, and exert well-paced mobility for extended periods of time Benefits Health Care Plan (Medical, Dental & Vision) Paid Time Off (Vacation, Sick & Public Holidays) Family Leave (Maternity, Paternity) Free Food & Snacks Training & Development Team Member Referral Program - $250 for any referrals if your referral stays for 3 months, we are always looking for great candidates at fine dining places that have like-minded individuals. Please feel free to forward resumes.
The base pay range for this position is a salary range of $70,000 - $85,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.