Job Opening: Sous Chef
Greene Grape Provisions, located in two adjacent storefronts on Fulton Street in Fort Greene, provides the best quality gourmet groceries to our Brooklyn neighborhood. We offer locally sourced organic produce, farmstead & artisanal cheeses and charcuterie, ethically-sourced meats and fish from our whole animal butcher and fishmonger, along with house-made prepared foods and tasty sandwiches. We also stock ice-cold craft beers, unique beverages, local dairy products, and artisan ice cream. At Greene Grape Provisions, eating well is a way of life.
The Sous Chef is responsible for supporting the Head Chef in the day-to-day operations of managing Greene Grape Provisions Prepared Foods & Catering Program. They must demonstrate an understanding of all aspects of kitchen operations including preparation, storage and blank of all ingredients, equipment and services. They supervise hourly kitchen employees, ensuring staff is providing consistent quality products, while following all food safety and hygiene procedures as defined both internally and by the Department of Agriculture.
Key Responsibilities
- Oversee and maintain all operations pertaining to the prepared foods and catering
- Responsible for maintaining quality, cleanliness, and consistency standards in the kitchen
- Maintain consistent and clear communication with Head Chef and Deli Manager
- Oversee kitchen staff, enforcing daily job duties as established by Head Chef
- Educate and train kitchen staff on recipe preparation, protocol and standard updates
- Assist in inventory of products, and enforce FIFO procedures at all times
- General ordering, storage and organization of all kitchen supplies, ingredients and equipment
- Evaluate hourly staff performance to recommend actions such as hiring, promoting, or dismissal to Head Chef
- Maintain all temperature log books & ingredients binders
- Assist in receiving all department deliveries, ensuring invoice accuracy and carrying cases of product to downstairs walk ins
- Assume full responsibility of all kitchen operations when Head Chef is not on-site
- Provide coverage for call outs and absences to ensure kitchen is fully staffed at all times
- Oversee porters ensuring standard cleanliness practices are followed
- Work as a team with other departments and counters to provide assistance when needed
- Maintain food safety and sanitation standards as defined by both the handbook and by the DOA
- Demonstrate outstanding customer service to every customer and contribute to a positive work environment, while enforcing the rules laid out in the company handbook
Requirements
- 2+ years of relevant management experience in the hospitality and food service industry
- Knowledge of safe food handling, inventory management, and practices & procedures of food preparation
- Demonstrated passion for sustainable agriculture, small batch and artisan food production
- Excellent organization & communication skills with proven ability to manage and motivate a large team
- Ability to stand for extended periods of time, walk up/down stairs, and lift up to 50 lbs unassisted
- Flexible availability including nights, weekends and holidays
- Proven track record of DOH or DOA inspections
- NYC Food Handler’s License
- Proof of Covid-19 vaccination
Benefits & Compensation
- Annual salary of $50K-$56K, based on experience, with overtime for any hours worked over 40 weekly
- Medical, dental & vision health care packages available
- Generous discounts at Greene Grape Businesses
- 2 weeks paid time off/sick leave accrued on an hourly basis
- Pre-tax transit spending benefits
- Bountiful community fridge and pantry with overflow of product available to all staff
- Opportunity to grow and learn in all areas of retail grocery, with access to staff training in all departments
