$100,000.00 to $120,000.00 per year plus bonus

Under the general guidance and supervision of the Executive Chef, the Executive Sous Chef will assist in the preparation and service of all sections in the Kitchen and coordinate operations with both the Front of the House and The Hotel.

DUTIES & RESPONSIBILITIES

Responsibilities and essential job functions include but are not limited to the following:

Serves as the acting Head Manager when the Executive Chef is not on the restaurant premises.

Assists Executive Chef in supervising and coordinating all kitchen sub-sections engaged in the preparation and cooking of all food items.

Assists Executive Chef in planning menus; considers availability of raw food and ingredients, availability of skill required in preparing new menus, style and standards of the restaurant.

Under the direction of the Executive Chef, the Executive Sous Chef directs, implements and maintains the culinary and management philosophy, and upholds JGM standards.

Responsible for taking the necessary steps to achieve stated objectives in sales, cost containment, employee retention, cleanliness and sanitation.

Ensures food items for banquets and special function are prepared on time and meet quality standards.

Supervises cooking and other kitchen personnel and coordinates their assignments and arranges to ensure economical and timely food production.

Estimates current and daily requirements of restaurant for food consumption based on, daily menus, forecasts etc.

Seek out sources of fresh food; monitor all produce and meat for freshness.

Suggest daily specials that incorporate seasonal or special order ingredients.

Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.

Ensure that unused food is stored properly in order to minimize waste and maximize quality.

Coordinate service with restaurant and hotel operations.

Manage the daily operation of the kitchen.

Coordinate the inventory, purchasing and disbursement of all supplies with the purchasing manager.

Ensure that proper sanitation practices are followed.

Recruit and select staff.

Schedule staff based upon forecasted volumes.

Drive for results: Work to achieve high levels of personal and organizational performance to meet or exceed objectives.

QUALIFICATIONS

3-5 years' experience or more in cooking and managing a culinary team in an upscale food and beverage operation.

Degree from internationally recognized culinary institution preferred.

Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.

A professional and polished approach to leadership in a busy atmosphere.

Excellent verbal and written communication skills.

DOH Food Protection certified.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

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.