Job Abstract

NeueHouse is the private workspace and cultural home for creators, innovators, and thought leaders. With iconic buildings, timeless design, thought-provoking cultural experiences, and elevated hospitality, NeueHouse has reimagined the ideal environment for creative potential and progress.

Our Properties

NeueHouse currently operates across three different, but equally iconic properties in New York City and Los Angeles:

· Our Madison Square (MSQ) House is situated in New York’s iconic Flatiron District, was previously home for Tepper Galleries, a well-known Manhattan auction house for international artists and collectors in the 1930s – and neighbors the 69th Regiment Armory where the first International Exhibition of Modern Art was held.

· Our Hollywood House (HWD), which sits on Sunset Boulevard, is one of LA’s most celebrated buildings and occupies the original CBS Studio (the world’s first structure built intentionally for broadcast). Here genre- defining artists from Orson Wells and Lucille Ball to Janis Joplin, the Beach Boys, and Bob Dylan built their legacy.

· Our Venice Beach House (VB) was once the creative home to some of the most influential creative luminaries in art and entertainment including Hal Ashby, Oliver Stone, and David Hockney, NeueHouse Venice Beach is a new work, social, and cultural hub for the Venice creative community.

The Role

The Executive Sous Chef plays a crucial part in maintaining standards and contributing to the continued success of our House. This role is for a talented individual who is passionate about culinary excellence, possesses strong leadership skills, and is dedicated to creating a positive and collaborative work environment.

Reporting directly to the Culinary Director and House Leadership, this position entails overseeing all culinary teams on-site. The Executive Sous Chef serves as the leader and ambassador of the culinary program, bearing responsibility for the day-to-day operations of all NeueHouse teams and kitchens.

Ideal candidates possess a background in culinary leadership and have experience in high-volume, concept-driven kitchens. There is a significant emphasis on the candidate's ability to train and inspire teams, fostering a sense of pride in their work and encouraging them to surpass standards and expectations.

• 5+ years of experience in a similar role, leading concept-driven kitchens, with a culinary degree preferred. Certification by the American Culinary Federation [ACF] or the attainment of the Certified Culinary Administrator certification adds on to the academic capabilities of a Banquet Chef.
• The Executive Sous is responsible for overseeing the preparation of all food items, while always ensuring superior quality and consistency. Drive internal teams to meticulously manage the physical appearance and behind-the-scenes operations of a first-class cultural institution.
• Through training, development, and mentorship, they ensure the maintenance of recipes, portion specifications, and standard preparation procedures for all dishes.
• Under the guidance of the Culinary Director, coordinate hiring and training activities for the kitchen and other production and all back of house employees while continuously mentoring and monitoring their performance.
• Provide support to Sous Chefs in overseeing and fulfilling management administrative tasks on a daily, weekly, and monthly basis, encompassing operations reports, financial records, human resources/staff management documentation, standard operating procedures, safety and sanitation checklists, as well as ordering and inventory records.

Menu & Concept

• in the absence of the Culinary Director on premises, the Executive Sous Chef leads and represents the culinary teams and program and is responsible for the overall success of the day-to-day operations of all NeueHouse Hollywood kitchens.
• Assists Culinary Director in menu development; considers the availability of raw food and ingredients, availability of skill required in preparing new menus, always upholding the high standards set for the current culinary program.
• In conjunction with F&B management team, assists in maintaining a high level of service principles in accordance with established standards. Assists with Team Trainings and provides food descriptions for all items served.
• Develop portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participates in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Focuses on smooth kitchen operations, balancing member, guest, and employee satisfaction while upholding culinary standards and budgetary guidelines.

Financial Management

• Under the guidance of the Culinary Director; oversees vendor management & negotiation, company invoice tracking, food cost management, labor cost management and inventory control.
• Analyzes weekly/daily menu item analysis to understand sales, with Member and Guest preferences in mind.
• Determination of purchasing specifications and budgetary allotments for all menu items.
• Conduct Inventory, enter inventory, and provide explanations for variances.
• Ensure all expense control/forecasting systems are in place with close monitoring of all department expenses including revenue to payroll ratio.
• Oversees the weekly labor scheduled and provides advice on keeping labor budget and revenue as a priority.
• Read, plan and communicate culinary elements of all kitchens P&L statements.
  
  Health & Safety
• Maintain complete knowledge of and compliance with all Health & Safety, company Employment policies/service procedures/standards as these relate to the kitchen and culinary team.
• Implement all DOH requirements and HACCP safety program across all kitchens. Ensure all culinary team members hold an active Food Handler Certificate at all times.
• Oversees periodic kitchen walk-throughs with Sous Chefs to ensure quality of food meets corporate specifications and health and safety standards.
• Monitors and maintains kitchen equipment for optimal use.
• Is present in the kitchen with the team during prime service periods and is working in the kitchen/prep for a majority of their scheduled time.
• Lead the development and implementation of operational excellence strategies to establish scalable Standard Operating Procedures (SOPs) for property and concept development, as well as F&B changes. This includes crafting policies, procedures, and systems aimed at enhancing our business, service quality, member retention, and the unique NeueHouse experience.