Job Description

Clemente Bar is an intimate, hidden cocktail lounge perched above Eleven Madison Park at 11 Madison Avenue, Clemente Bar will feature world-class cocktails, refined, bar food, and custom installations by the contemporary artist Francesco Clemente. In an adjoining space next door, you'll also find The Studio at Clemente Bar: an 8-seat tasting counter offering a multi-course omakase experience by Chef Ichimura.  

Reports to: Chef de Cuisine  
Direct Reports:  

• Sous chefs  
• Line cooks  
• Production cooks  
• Commi

Duties and Responsibilities  

Culinary

• Act as the primary supervisor for sous chef, line cooks and prep team; including prep, training, coaching and disciplining.  
• Lead assigned station to ensure that all line cooks are preparing and plating the dishes properly.  
• Assist in managing the financials to ensure a profitable business. i.e. food cost and labor cost.  
• Taste the daily mise en place to ensure proper seasoning and quality  
• Ensure that the walk-in coolers and dry storage spaces are kept clean and organized in accordance with the Department of Health and restaurant guidelines.  
• Maintain the Hazard Analysis Critical Control Point (HACCP) procedures and documentation focusing on data entry and daily upholding of standards  
• Work in conjunction with the Chef de Cuisine, Executive Pastry Chef and porter team to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards  

Menu Development

• Work closely with the Chef De Cuisine and R&D Chefs to develop new dishes seasonally.  
• Assist in writing and costing recipes for the menu.  
• Develop new techniques for each dish as they become necessary  

Team Management 

• Responsible for the hourly schedule. This is inclusive of schedule changes and time off requests.  
• Responsible for corrective action forms and termination forms.  
• Work closely with HR manager and Culinary Liaison in hiring staff for the kitchen.  
• Process timecards for the hourly employees.  

Qualification Standards  

• 4+ years fine dining restaurant experience, Michelin-starred preferred  
• 3+ years management or leadership role  
• Safe Food Handling Certificate  
• Strong oral, written, and interpersonal communication skills  
• Capable of teaching and mentoring others
• Advanced and accurate knife skills
• Ability to read, follow and teach recipes and standards
• Ability to work independently and coordinate multiple tasks
• Experience with a variety of cooking styles and techniques
• Ability to adapt and make decisions quickly in a fast-paced environment
• Ability to lift and carry up to 50 lbs.
• Ability to stand for extended periods of time  

Pay Range: $80K-$90K  

The job description above does not list each and every job responsibility of an Executive Sous Chef. Other duties and responsibilities may be assigned as necessary. 

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