Sofreh Restaurant is looking for an experienced and dedicated sous chef to join our team.

About Sofreh:

Sofreh is an intimate restaurant in Prospect Heights Brooklyn that brings a top-notch Persian fine dining experience to a cozy setting. This quaint and romantic joint created by Chef Nasim Alikhani redefines traditional Persian dishes and has received raved reviews in major publications. 

Learn more about us:

selected among the best 13 restaurants in the US in 2018
https://www.thrillist.com/best-new-restaurants-2018?article=prime-13-restaurants

Website and other articles
http://www.sofrehnyc.com
http://www.grubstreet.com/2018/09/sofreh-nyc-restaurant-review.html
https://www.nytimes.com/2018/09/11/dining/sofreh-review.html
https://www.nytimes.com/2018/08/20/dining/sofreh-persian-restaurant-new-york-city.html
https://www.newyorker.com/magazine/2018/09/24/at-sofreh-a-prolific-home-cook-brings-persian-fare-to-prospect-heights

Responsibilities

Responsibilities and duties include but are not limited to the below.

• Supervising activities of all back of house staff members including receiving, storing, prepping, and cooking
• Assisting Chef de Cuisine in developing new menu concepts; developing, testing, and costing out new menu items
• Maintaining updated and accurate recipes and costing for all dishes
• Overseeing methods of preparation, portion sizes, and timeliness of food preparation; control food and usage to minimize waste
• Promoting teamwork and quality service through daily communication and coordination with the rest of the restaurant
• Assisting Chef de Cuisine in sourcing supplies and equipment to ensure best quality and pricing
• Planning, assigning, and coordinating work for Line Cooks
• Supplying recipes for, and suggesting methods and procedures to Line Cooks
• Maintaining accurate and detailed production records

• Utilizing effective internal communications, including meetings with team members to ensure optimum team work and productivity
• Participating in preparing food items on the line for service
• Rewarding and disciplining employees in addition to addressing complaints and resolving problems

• Maintain a friendly, fast and accurate service (100% guest satisfaction at all times).
• Work either as the Expo Chef or as the Garde Manger, Grill, Oven or Saute cook (including prep) depending on the weekly schedule
• Maintain an “A” health inspection rating at all times in collaboration with the General Manager
• Control / oversee inventory, manage goods and supplies ordering and food vendors, and ensure that the food cost budget is met.

Qualifications

• 2+ years experience cooking in a fine dining restaurant
• Graduate from an accredited culinary institution preferred
• Ability to demonstrate leadership skills; inspires and motivates others to perform well
• Clear, strong verbal and written communication skills
• Ability to create and present verbal and written presentations
• Strong organizational skills
• Understanding local health and safety requirements; ability to ensure that Department of Health standards are upheld
• Strong knowledge of food preparation methods and culinary terminology
• Good in restaurant finances and recordkeeping (P&L /budget/food & labor costs)
• Ability to compute numbers, reconcile daily financial documents, inventory goods, conduct analysis and make business recommendations to ensure costs are in line with budgets
• Capable of working independently and in a team environment; balances team and individual responsibilities
• Proficient in Restaurant Operating Systems, ie: Micros, time keeping systems, payroll
• Understanding of human resources practices/policies/procedures
• Ability to work nights, weekends, holidays

Benefits:

• Growth potential and the chance to be part of growing dynamic restaurant.
• Competitive wages, paid time off, health, dental and vision insurance, dining benefits, commuter benefits, staff meals.

Pay Rate:

Competitive, based on experience

Job Types: Full-time, Part-time