The Carlyle, A Rosewood Hotel is currently recruiting for a Sous Chef. The ideal candidate will be accountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions.

The Sous Chef will continually improve guest and associate satisfaction while adhering to budget guidelines. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. This role is also responsible for guiding and developing associates and ensuring sanitation and food standards are achieved.

Required Skills:

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Develops seasonal menus with costings, plating guides, and food taste panels.
• Supports the hotel philosophy concerning hiring, employee relations, coaching, training, and evaluations.

Qualifications:

• High school diploma/GED or 2-year degree from an accredited university in Culinary Arts or Hotel and Restaurant Management.
• Licenses & Certifications: New York City Food Safety Certification or Equivalent Food Safety Certification.
• Minimum six years of overall culinary experience with at least two years in a Chef de Cuisine position in a Five Star luxury or ultra-luxury hotel or restaurant, preferably in a union environment.
• Ability to enforce hotel's standards, policies, and procedures with all kitchen personnel.
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Maintain confidentiality of guest information and pertinent hotel data.
• Prior heavy exposure to culinary.
• Must ensure sanitation and food standards are achieved.
• Thorough knowledge of kitchen productivity.
• Ability to be resourceful, creative, and maintain flexibility.
• Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

Competitive Benefits:

• Medical, dental, vision, and retirement benefits.
• Paid holidays.
• We encourage personal and professional growth. Continue the Rosewood Journey through global talent development opportunities.

Salary Range: $80,000 - $85,000

• Medical, dental, vision, and retirement benefits.
• Paid holidays.
• Opportunities for personal and professional growth.

• High school diploma/GED or 2-year degree in Culinary Arts or Hotel and Restaurant Management.
• New York City Food Safety Certification or Equivalent.
• Minimum six years of culinary experience, with at least two years in a Chef de Cuisine position.
• Ability to enforce hotel standards and policies.
• Strong problem-solving skills and good judgment.
• Thorough knowledge of kitchen productivity.
• Ability to be resourceful, creative, and flexible.
• Physical capability to transport 50 pounds and perform various physical movements.