A private client seeks a Sous Chef who will be reporting to the Executive Chef and assisting the Chef de Cuisine (Head Chef) in the day-to-day operations of a private kitchen. In their absence and/or days off you are expected to take over their duties and able to cook any meals for the principals. You will be part of high-quality culinary operation for a household, managing kitchen staff (Cooks and Kitchen Assistant), ensuring great food quality in tight collaboration with Executive Chef; and/or Chef de Cuisine essentially acting as their second-in-command in an exclusive private culinary environment. The role is live-out in Westchester, NY but will be live-in during the summer in the Hamptons (board in a rental house for the culinary team). The live-out days in Westchester may change but generally the schedule is 5 days on and 2 consecutive days off. Domestic travel to Bay Area, California required when the family is not on the East Coast in the Winter/Spring; expect at least 2 weeks of travel per quarter or more. There is no expectation to spend half the year in CA but there is an expectation to be flexible for rotations to CA.

Some of the key responsibilities include

Food Preparation:
• Assist the Executive Chef and Chef de Cuisine in preparing all dishes according to their training, guest known preference, established recipes and dietary restrictions.
• Keep track of what is been served for the How’s and Why’s but also for the When’s not to repeat dishes, proteins or snack within the next 3-day rotation.
• Cook breakfast, lunch and dinner for the principals, their guests as well as for staff members when and as needed.
• Handle all foods delicately and mindfully throughout the whole process (shopping, packaging, transporting, unpacking, storing, washing, prepping and cooking) to ensure the best quality.

Kitchen Management:
• Order, shop under approval. Put food away in refrigerators, freezers and cabinets in a net and consistent manner.
• Keep all refrigerators and freezers, counters, equipment, utensils, and hands always cleaned, sanitized and organized. Maintain all food items at their designed same allocated place. Rotate food applying FIFO rule (first in First out) and checking all foods (fresh and perishable) expiring dates. Discarding when expired. Otherwise, do not throw and discard anything with Manager’s prior approval.
• Oversee the kitchen Assistant including eventual special events or seasonal cooks, delegating tasks and providing training.
• Maintain best kitchen cleanliness and sanitation practices and standards, adhering to food safety laws and regulations.
• Manage food inventory by monitoring food stock levels, continually writing down what is needed (shopping list).

Menu Planning & Development:
• Collaborate with Executive Chef and Chef de Cuisine to develop seasonal menus, considering client preferences, expectations, temperatures and dietary requirements and needs.
• Inviting to be creative, suggesting new dishes and variations to enhance the menu offerings by making samples when time allowed.

Interaction:
• Open daily communicate about all things needed with ease to superior to understand all culinary needs and preferences (Daily Briefing). Take joy and strength in serving others.
• Only interacts with the principal when personally asked.
• Invited in food tastings, dishes and menu creations.

Administrative Tasks:
• Report all incidents and needs in writing by email to Executive Chef
• Enter your menus on their meal planned schedule Smartsheet in timely manner (no later than the previous day).
• Upload their expenses on Expensify for Credit Card Report and Workday for scheduling as needed and as of Payroll policies.
• Sign in all daily Health, Covid Test on Smartsheet

• Ability to prepare/cook Japanese cuisine

• Culinary Expertise: Proven experience as a talented accomplished sous chef in a high-end culinary environment with strong cooking skills across various cuisines.
• Leadership Abilities: Ability to effectively manage and motivate a small kitchen team. Remain always courteous and positive and delighting in facing new challenging situations.
• Flexibility: In following orders. Not taking things personally, understanding demands and urgencies. Quick to adapt and opened to changes needs and requirements.
• Attention to Detail: Commitment to maintaining high quality standards in food preparation and presentation. Knowing the difference between ordinary and extraordinary is achieved by doing the extras.
• Communication Skills: Prioritize the importance of great cooperation and understand the power and value of healthy relationship. Excellent verbal and written communication to interact with clients and kitchen staff.
• Sanitation Knowledge: Thorough understanding of food safety best practices and has a valid SERVSAFE certification.
• Domestic travel to Bay Area, California required when the family is not on the East Coast in the Winter/Spring; expect at least 2 weeks of travel per quarter or more. There is no expectation to spend half the year in CA but there is an expectation to be flexible for rotations to CA

• Annualized salary between $120k-150k
• Employer paid medical/dental/vision plus 401K
• Full time employees are eligible for two weeks of vacation each calendar year (pro-rated)