$70,000.00 to $80,000.00 per year.

The Sous Chef is responsible for all kitchen employees and ensures that Caviar Kaspia at The Mark Hotel standards are maintained at all times. This person writes food requisitions, inspects methods of preparation, and may work the line whenever needed. The Sous Chef is required to work all catered events and special events. This person is also responsible for maintaining and complying with health department rules and regulations. The Sous Chef must ultimately uphold the Values and Mission Statement while performing positional responsibilities and adhering to operational standards.

Primary Duties:

Oversees preparation of all food items in the kitchen.

Create daily specials.

Keeps stations clean and organized during preparation and service.

Ensure that the restaurant meets all license and health department requirements.

Counsel, guide, and instruct employees in the proper performance of their duties.

Performs closing duties.

Order product and show employees proper techniques and methods of preparation.

Perform all other duties as assigned.

Position Characteristics: Displays a pleasant and cheerful disposition. Is a leader and is able to motivate staff members. Must maintain a high level of integrity. Is able to adapt in difficult situations, solve problems and make decisions when necessary. Shows an eagerness and capacity to learn. Can be relied upon to complete tasks. Must possess the ability to communicate via written and oral communication with the culinary team and customers alike. Must be able to present critical information and data to the executive team in confidence and in a timely manner.

Education and Experience: Food Handler's Permit is necessary. Culinary degree and five years of related work experience required. Must have basic math skills and be capable of operating department specific software and applications.

Other: Able to lift up to 50lbs and stand for long periods of time. Available to work late nights, holidays and long days as necessary.

The Mark Hotel

The Mark is housed, as it has always been, in the beautiful, 1927 landmark building at the corner of 77th Street and Madison Avenue. But inside, The Mark has been completely reimagined, and given a new life and identity for the 21st century.

Designed by Jacques Grange and with impeccable service under the perfectionist eye of luxury hotel manager Olivier Lordonnois, The Mark combines old-world comfort, avant-garde design, the latest technologies and an unprecedented level of personal service to create the finest New York City five-star hotel of the 21st-century.

The Mark Restaurant by Jean-Georges in NYC features a masterful design by Jacques Grange and an innovative restaurant menu specially crafted by NYC's pre-eminent chef, the award-winning Jean-Georges Vongerichten.

Each New York City suite and guest room at The Mark Hotel is a luxurious, serene retreat. As in the great public spaces, the hotel's designer Jacques Grange applied his same bold vision and exacting eye for detail, but in a quieter, more private key. The furnishings for the guest rooms and suites have all been personally designed or selected by Mr. Grange, in pale soothing tones that evoke the height of Parisian luxury in the 1930s. State-of-the-art baths, sheathed in black and white marble and nickel fittings, are a contemporary update of Grand Hotel elegance. Beds custom-made for The Mark are dressed in the finest Italian linens.