Company Background
The Standard is one of the most
culturally engaged hotels in the world. Hotels with real cultural life,
an inclusive spirit, and a true creative attitude. A destination layered
with events and amusements that leave you with an uplifted feeling.
The
Standard's irreverent and playful sensibility, combined with careful
consideration of design, detail, and service, has established its reputation
as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard
hotels are known for their taste-making clientele, their pioneering design,
and their unrelenting un-Standard-ness.
Mission
Statement
To create experience by embracing and empowering team
members, collaborators, and guests, who choose to call The Standard
home.
Our Purpose
The Standard’s commitment is
to be an anchor for each neighborhood in which we reside as well as a platform
for culture and creativity. Bringing people together in its spaces to interact
with each other in genuine ways.
Our promise is to ensure that a stay
is an experience and that memory means making friends and having stories
to tell.
To understand why it exists is to understand that The Standard, is a platform
for people to meet, to engage, to learn, to dine, to sleep, to dance, hideaway,
make-believe, and do so whilst being yourself and having fun doing it.
We
think of ourselves as a stage, not just a hotel. Here, you can become whomever
you like, even if for just a night. Here, you will meet new friends, find new
challenges, eat new food, stay up late, sleep in later, and at times, never even
leave the property. We are unapologetically comfortable with disrupting
expectations. It’s WHO
WE ARE!
#StandardFamily
Job
Title: Sous Chef
Department: Food
and Beverage
Location: The Standard, High
Line
Reporting to: Executive Chef, CDC, Director, Food
and Beverage
Responsible for: Kitchen
staff
Job Purpose: Assist Executive Sous Chef in daily
operations, including mentoring and coaching, expediting, ordering, inventory,
butchering, organizing, and maintaining a clean, sanitary, and tidy
kitchen.
Main Duties & Responsibilities
- Cooks food of high quality according to standard recipes.
- Manages
multiple cold and hot stations - Assists with the preparation,
presentation, decoration and storage of all food items. - Prepares
in advance food, beverage, material and equipment needed for the service
- Have a thorough knowledge of menus, ingredients, out of stock items
and current specials in all applicable venues - Perform opening
and closing duties according to established side work checklist - Works
in a clean in an organized manner keeping assigned stations and service areas
maintained during shifts - Assists other team members as needed, both
with and without the direction of management - Maintains positive
and effective communication with team members and managers regarding all
relevant information, special considerations and/or concerns pertaining to our
members - Re-stocks items and supplies as needed and alerts management
of shortages - Communicates health and/or safety concerns/violations
immediately to the management - Attends all informational meetings
- Understand all policies, procedures, standards, specifications, guidelines
and training programs - Assume 100% responsibility for the quality
of food cooked - Assists in providing training opportunities for team new
members. - Performs all other related duties as assigned
- Assist
in the investigation of member complaints regarding food quality
and service
Essential:
- Minimum of 2
years of cooking experience preferred - Experience in a hotel
or restaurant preferred - Maintain high standards of personal appearance
and grooming - A strong team player who supports their team and embraces
ownership, accountability, and responsibility for the team’s work - Good
oral and written communication skills in English, second language is a plus
- Detail oriented, good prioritization and follow up skills
- Basic
understanding of Health and Safety, Food Hygiene and Employment Legislation,
and demonstrated knife skills and safe food handling practices preferred.
- Open availability and flexibility to work according to the needs of
the business - SERV Safe or equivalent certification preferred
- High School Diploma or equivalent
- Culinary arts or a related field
education or experience preferred
Compensation
and Benefits:
- $70k - 75k annual salary range
- Excellent and Affordable Health care coverage
- Life Insurance,
Disability Insurance, Pet Insurance Up to 104 hours PTO, 56 hours
- Paid Protected Time Off (Sick), 32 hours - Unpaid Protected Time Off, 20 hours
Paid Prenatal Leave
- 401k - Company matching up to 3% after 1
year - Employee Discounts on Rooms, F&B, Retail, and The Standard
Marketplace - Employee Meals, Employee Referral Program, Commuter
Discounts - Regular fun staff events and celebrations!
This position is at a location where Hyatt is not
the employer. The employer of individuals working at this hotel may be
a third-party management company that is responsible for all employment benefits
and obligations at this location.
