Sous Chef

Sous Chef

Mandarin Oriental New York is looking for a Sous Chef to join our Culinary team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

A stunning fusion of modern design with stylish oriental flair, Mandarin Oriental, New York features 244 elegant guestrooms and suites — all with breath-taking views of Manhattan and Five-Star hospitality. Luxurious amenities include MO Lounge, all-day dining overlooking Central Park and the Manhattan skyline; a 14,500 square-foot Five-Star Mandarin Oriental Spa; and a state-of-the-art fitness center with a 75-foot lap pool. In addition, there is premium meeting and event space, including a 6,000 square-foot pillar-less ballroom with three walls of windows overlooking Central Park.

About the job

Based at the Mandarin Oriental New York, within the Culinary Department in New York City, the Sous Chef is responsible for the culinary offerings in our MO Lounge and In Room Dining. Leading, teaching and correcting employees, under the guidance of the Executive Chef, and Executive Sous Chef, continuously striving to exceed guests’ expectations, while working as a team with other Sous Chefs. The Sous Chef reports to the Executive Sous Chef.

As Sous Chef, you will be responsible for the following duties:

• Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis. Assist and help coordinate all menu planning and implementation. Ensure food standards and presentation are maintained and always improved
• Organize food production in a cost effective and hygienic manner, weekly schedule generation for kitchen colleagues, assist in recruitment, training, coaching, and corrective actions of all kitchen staff
• Constantly strive to improve operating procedures, find methods of reducing costs without affecting the level of service or product received by the guests, maintain and monitor Safe and Sound Procedures
• Develop Standard & Procedures
• Controlling & being accountable to the effort in achieving both Food & Labor Cost Goal, control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc. Lead training as it pertains to FLHSShttps://careers.mandarinoriental.com/jobs/sous-chef-new-york-united-states-8dc3d3a2-868a-4860-b2f2-56818407362a