*Cosme* , located in Flatiron, is currently seeking an experienced and highly driven *Sous Chef* to join their team.

Tasks and Responsibilities:

* Ensures the cleanliness of the restaurant by maintaining to specific standards, passing Health Department audits with a 90% (A) or better, and training staff on proper sanitation guidelines.

* Effectively open physical operation/close physical operation

* Ensure consistent execution of food and timely flow of service, and expedite lunch and dinner service

* Hold team accountable to set up/break down of kitchen according to Chef’s/Kitchen guidelines

* Ensure all menu changes are updated and articulated to both FOH/BOH staff prior to service

* Educate server staff on all aspects of food menu & culinary procedures through tastings and staff presentation

* Maintain effective & timely communication to all FOH/BOH and team members.

* Maintain positive working relationship with FOH leaders and line staff throughout service periods

* Continuously provide support to all kitchen staff and actively participate in line stations as needed

* Hold team accountable to following all recipes and presentation specifics (including but not limited to: standard portion sizes, cooking methods, quality standards & ingredients) as set forth by USC Chef or Sous Chef

* Follow proper plate presentation and garnish set up for all dishes

* Ensure team appropriately stocks and maintains sufficient levels of food products at line stations during service period

* Accountable to ordering and maintaining the appropriate amount of product in house

* Assists in food prep assignments and/or cooking during peak periods as needed

* Track and report any food waste, and monitor food prep inconsistencies

* Ensure team understands and adheres correct maintenance and cleaning of the prep area, kitchen and walk-ins to all DOL safety and sanitation standards

* Maintain a clean and stocked workplace, prep area, kitchen area, storage area and walk-in

* Maintain and properly use all kitchen equipment

* Prepare all food according to Food Handlers Guidelines

* Adhere to all company procedures as it pertains to personal appearance, attendance and conduct

* Complete all assigned administrative requirements accurately and on time

* Remain current and compliant with the correct HR practices and policies

* In conjunction with the FOH leadership team, ensure that the BOH inventory process is completed accurately, on time.

* In conjunction with the FOH leadership team, accountable to meeting or exceeding budgeted Food Cost

* Ensure DOL/Health Department compliance as it pertains to the operation

* In conjunction with Management, hire and train a team according to standards for hospitality and culinary excellence. (Including but not limited to; interviewing candidates, setting up trails and training schedules, etc.)

* Ensure all team members are appropriately trained to execute station properly

* Provide continuous training and leadership to develop and grow BOH team members

* Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary