NYC Hospitality Powerhouse IGC Hospitality is seeking an experienced Sous Chef for its high volume venues. In Good Company Hospitality Owns and operates multiple high volume venues in NYC including Refinery Rooftop, Parker & Quinn, Park Avenue Tavern and Trademark Bar & Kitchen, The Rockaway Hotel and The Wilson NYC.

AM position will help produce daily breakfast service as well as transition into lunch.
PM position will produce late afternoon and dinner service.
This position will also prep mise en place for the following day's service paying particular
attention to leaving the tournant with a well stocked, clean and organized station during days off.
Our services are very busy and the right candidate will be able to quickly and smoothly transition
their station for lunch service.
The Fine Print
Requirements:
Ability to execute professional cooking and service standards.
Proficient knife handling and sharpening skills.
Understanding and knowledge of safety, sanitation and food handling procedures.
Previous prep or line cook experience.
Basic English language and professional communications skills are required.
Attention to detail in completing tasks.
Ability to actively listen- giving full attention, understanding, asking questions as appropriate.
Ability to accept feedback and work calmly and effectively under pressure.
Ability to take direction and to work in a team environment.
Must have problem solving abilities, time management skills and be self-motivated.
Commitment to quality service, and food and beverage knowledge.
Ability to physically handle knives and other sharp, heavy or potentially dangerous items.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet high.
Proper usage and handling of various kitchen machinery to include slicers, ovens, stoves,
grinders, mixers and other kitchen related equipment
This position will spend 100% of the time standing, walking and climbling stairs with food
items and dishes.
Regular environmental exposures to very cold (32 degrees) and heat (+90 degrees) and water.
Regular exposure to conditions that could lead to minor injuries such as cuts and burns.
Must be able to work efficiently in a limited space.Must be able to work at a fast pace for an
extended period of time.
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing
ability

and visual acuity.
Must be able speak and understand basic cooking directions in English.

Please reply with resume and a brief cover letter explaining why you think you would be a good
fit for this position. Subject line must read - "Sous Chef." If you cannot work the days and hours
noted in the job description please do not respond.
Principals only. Recruiters, please don't contact this job poster.
do NOT contact us with unsolicited services or offers

Job Types: Full-time, Part-time

Pay: $55,000.00 - $70,000.00 per hour

Physical setting:

• Casual dining restaurant

Schedule:

• Day shift
• Evening shift
• Monday to Friday
• Weekend availability

Work Location: One location

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