Executive Sous Chef - Events

Tarrytown - New York - Tappan Hill

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Job Description

The Executive Sous Chef - Events is responsible for monitoring and ensuring that Abigail Kirsch systems and standard operating procedures are met for all areas that directly report to him/her. His/her primary responsibilities are in overseeing all aspects of event execution for Off Premises and AK Venues which includes pre-planning for events, being the lead chef at events, training of staff and ensuring quality, consistency, efficiencies and SOPS for event execution are adhered to. S/he must work closely with the Executive Chef in promoting the Company’s culture, mission and philosophy.

Skills/Requirements

Senior Culinary Manager, who Reports to Executive Chef and is one of two Executive Sous Chef’s
Responsible for all BOH aspects for AK events, both Off Premises and at AK Venues. Will be the lead chef at many events, the most complex, and will also be at some events working with a lead chef to monitor SOPS and for on-going training.
Must have strong experience in pre-planning for executing complex catered off premises events
Responsible for oversight for all aspects of culinary execution at events. Must have great execution skills, good eye for presentation and good palette. Also must be able to replicate standard presentations consistently.
Must be able to maintain, update and create standards as needed (menu development, tastings, presentation, efficiencies, methodologies etc)
In addition to event responsibility, will spend time at AK Commissary in Tarrytown doing administrative work, working in production kitchen in a senior chefs capacity and working in other areas as noted in job description
Must have good communication skills
Must be able to hold others accountable while maintaining a team oriented environment
Must have experience training staff and monitoring for quality and consistency
Estimate 60-70% working at events and 30-40% working at commissary