Sous Chef, Executive Sous Chef

About This Role

This role as second-in-command to the executive or head chef carries significant responsibility in the kitchen, focusing on planning and directing food preparation. It involves supervising other kitchen staff, addressing problems as they arise, and maintaining high standards for dishes and client satisfaction.

Responsibilities

• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
• Come up with new dishes which appeal to clients, whenever required
• Establish the working schedule and organize the work in the kitchen for efficiency
• Produce high quality dishes that follow the established menu and meet location’s standards, as well as clients’ requirements
• Plan the food design to create a perfect match between the dish’s aspect and its taste
• Train the auxiliary kitchen staff to provide best results in minimum time and using available resources to the maximum
• Maintain order and discipline in the kitchen during working hours
• Create tasting menus for clients interested in contracting food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from the kitchen

Benefits

• Health Insurance
• Tips
• Pooled Tips Paid By Check

About the Company

Happy Monkey by Jean-Georges is a fun-loving Latin restaurant from world-renowned Chef Jean-Georges Vongerichten. It embraces fresh, locally sourced ingredients and a distinctly Latin approach to dining socially. Situated in vibrant Greenwich, Happy Monkey is the Vongerichten's first restaurant in Connecticut, offering a convivial, contemporary atmosphere.