The Group:

Mandarin Oriental Hotel Group (MOHG) is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world. Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place. The Group regularly receives international recognition and awards for quality management and legendary service hospitality.

The Hotel:

A stunning fusion of modern design with stylish oriental flair, Mandarin Oriental, New York features 244 elegant guestrooms and suites — all with breath-taking views of Manhattan and Five-Star hospitality. Luxurious amenities include MO Lounge, all-day dining overlooking Central Park and the Manhattan skyline; a 14,500 square-foot Five-Star Mandarin Oriental Spa; and a state-of-the-art fitness center with a 75-foot lap pool. In addition, there is premium meeting and event space, including a 6,000 square-foot pillar-less ballroom with three walls of windows overlooking Central Park. Located in Columbus Circle’s Deutsche Bank Center, Mandarin Oriental, New York is in an idyllic location just steps away from world-class dining, shopping and entertainment, including the Broadway Theater District, Lincoln Center, Central Park, Jazz at Lincoln Center and the shops of Columbus Circle.

Strategic Intent

It is the mission and intent of this position that the candidate will take full responsibility for the Management and Leadership of the kitchen operations for MO Lounge and In-Room Dining

Duties and Supporting Responsibilities

The Sous Chef will take full responsibility for the culinary offerings in our MO Lounge and In Room Dining. Leading, teaching and correcting employees, under the guidance of the Chef de Cuisine, Executive Chef, and the Executive Sous Chef.  Striving to exceed guests' expectations, while working as a team with other Sous Chefs

• Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis
• Strive for perfection in the outlet, 100 % Guest satisfaction
• Assist and help coordinate all menu planning and implementation
• Ensure food standards and presentation are maintained and always improved
• Organize food production in a cost effective and hygienic manner
• Weekly schedule generation for kitchen colleagues
• Assist in  recruitment, training, coaching, and corrective actions of all kitchen staff
• Constantly strive to improve operating procedures
• Find methods of reducing costs without affecting the level of service or product received by the guests
• Maintain and  monitor Safe and Sound Procedures
• Use the Employee Handbook to understand the consistent way of Communicating Rules & Regulation to our Team.
• Develop Standard & Procedures
• Being an effective listener, before acting is essential. (Seek to understand)
• Attend meetings when designated to do so
• Controlling & being accountable to the effort in achieving both Food & Labor Cost Goal
• Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc.
• Lead training as it pertains to FLHSS

 Experience and Skill Requirements

• Minimum of 5 years in the luxury hotel culinary
• Minimum of two years management experience in a high volume or fine dining establishment
• Experience in Union environment coaching union colleagues
• Experience in Multi-cultural cuisines
• Ability to multi-task
• Ability to work AM and PM

Communication Requirements

• Possess a good written and verbal command of the English Language.
• Possess a pleasant and outgoing personality

Mental Capacity and Organizational Skill Requirements

• Thorough knowledge cooking fundamentals
• Working knowledge of advanced techniques
• Able to organize large parties
• Extensive knowledge of kitchen equipment
• Working knowledge of  mathematics for recipes, ordering, and financial research purposes
•  Working knowledge of  computers and basic software
• Work in high stress conditions
• Ability to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience

Physical Requirements

• Stand/Walk 8 – 12  hours a day
• Sit 8 - 12 hours a day

Occasionally = 1/3 of the workday, frequently = 2/3 of the workday

• Lift or Carry 0-20 pounds frequently
• Lift or Carry 21-50 pounds occasionally
• Lift or Carry 51-100 pounds occasionally
• Bend frequently
• Squat frequently
• Kneel occasionally
• Climb occasionally
• Reach above shoulders occasionally
• Perform repetitive hand motions frequently

Other Physical Requirements

• Ability to stand and work in continuously in confined spaces for long periods of time
• Possess Sufficient dexterity to use all kitchen equipment
• Ability to lift, bend, stoop, walk, push, and pull heavy equipment for long periods of time
• Ability to perform all duties in extreme temperature ranges
• Ability to work both the AM and PM, all holidays, and weekends, as necessary

NOTE: The above is not an all-inclusive list of job duties and responsibilities. Mandarin Oriental, New York reserves the right to add, delete, change or modify the job duties and responsibilities described in this job description at its discretion with notice.

It is Company policy to comply with the Americans with Disabilities Act, including by providing reasonable accommodations that do not constitute an undue hardship on the Company.  Employees or applicants should direct requests for accommodation to Director of Human Resources.

Salary: $75,000 to $80,000 yearly.