Events Sous Chef

Fotografiska | New York

A Museum Experience for the Modern World, in 2010 Fotografiska was founded in Stockholm and in late 2019 opened its outpost in a treasured, historic landmark building in NYC’s Flatiron District. The iconic NYC and Stockholm locations are complemented by expansion in Tallinn, and the recently opened Berlin Museum. Fotografiska’s goals are simple: to inspire a more conscious world through the power of photography, to bring people together, raise awareness and create positive change. The Museum showcases the greatest photographers, whether they are emerging artists or already established internationally.

The Role

Our Events Sous Chef assists in controlling multi-outlet culinary teams leads by example, and sets the tone for how we deliver culinary excellence to our guests. They will ensure operational excellence by drilling into the smallest of details, while focusing on achieving the strategic short and long-term culinary goals of the multi-million-dollar Private Events culinary operation. A strong emphasis is placed on the ability to train and motivate teams, the consistent delivery of high-quality seasonal, sustainable and wellness-focused event menus, whilst maintaining a hands-on approach across all Fotografiska New York Kitchens and the Private and Programming Events programs.

Directly reporting to the Fotografiska Executive Chef, the Events Sous Chef will assist in overseeing all culinary teams on-premise, are expected to manage through ambiguity, grace, charisma, and are excited by taking on greenfield projects. Suitable candidates should have a background in culinary leadership and execution in high-volume, concept-forward kitchens.

Requirements

• 6+ years managing culinary operations in highly-visible, high hospitality- focused cultural environment's or related industry.
• Drive all culinary teams to meticulously manage the physical appearance and behind- the-scenes operations of a first-class cultural institution.
• In the absence of the Fotografiska Executive Chef on premise, the Events Sous Chef leads and represents the culinary events team and is responsible for the overall success of the day-to-day events operations.
• Experience working in conjunction with multiple business units curating casual - fine dining experiences, including large scale events for various audiences.
• Professional fluency in both German and English is an advantage.

Menu & Concept:

• Assists the Executive Chef with event menu development; considers the availability of raw food and ingredients, availability of skill required in preparing new event menus, always upholding the high standards set for the Fotografiska culinary program.
• Through training, development, and mentorship of the culinary teams, they ensure the maintenance of recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all culinary team members are following these standards.
• Regularly meet with internal culinary leadership teams to develop and execute standard operating procedures identifying discretionary revenue opportunities while maintaining the integrity of the culinary concepts.

Team Management:

• Assists in governance over a team of dedicated and diversified staff including the following responsibilities:
• Constant communication with all team members driving messaging to educate on how all roles are integral to overall culinary team success.
• Under the guidance of the Executive Chef; Coordinate training activities for the kitchen and other production and all back-of-house employees while continuously mentoring and monitoring their performance.
• Attend regular operational meetings that include core front and back of house staff to educate on daily culinary events happenings in the museum.

Events:

• Manage the day-to-day of the events culinary operations in conjunction with the Executive Chef, Director of Food & Beverage and Events Production teams, providing direction and input on all matters relating to the event's operations.
• High level support, effective procurement + supplier relations to ensure culinary teams have the appropriate, inventory, FFE and service equipment to execute large scale high touch Private, and Programming events.
• Direct coordination with the Executive Chef and Beverage Manager on events menu development, events team recruitment, training and scheduling, with a consistent hands-on approach to high touch event execution.
• Working in conjunction with multiple business units navigating through various priorities including but not limited to expanding current Private Event dining offerings to address multiple and diverse audiences.

Health, Safety & Team Management:

• 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 Health & Safety requirements and HACCP safety program across all kitchens.
• Is present across all culinary outlets during prime service periods whilst balancing events related requirements.

Diversity & Representation: Fotografiska is committed to building and supporting diverse and representative communities, long-term career opportunities and extends Equal Employment Opportunities to qualified applicants and employees on an equal basis regardless of an individual's age, race, color, sex, religion, national origin, disability, sexual orientation, gender identity or expression, pregnancy status, marital status, military or veteran status, genetic disposition or any other reason protected by law.

The anticipated hourly rate for this position is $75,000.00 -$85,000.00 per year. Fotografiska is committed to equitable and competitive compensation and benefits packages for our team members and will consider many factors when extending offers of employment. Some of the factors we consider may include: qualifications of individual applicants against the position and business needs, years of relevant experience in role or industry, specific or unique skills, certifications or professional accreditations specific to the role, and the location in which the applicant lives and/or from which they will perform the role. The anticipated range for compensation shared here does not include any other components or benefits that may available.

Benefits

• Salary Rate: $75,000.00 - $85,000.00 per year depending on experience.
• Health Care Plan (Medical, Dental & Vision)
• Retirement Plan (401k, IRA)
• Life Insurance (Basic, Voluntary & AD&D)
• Paid Time Off (Vacation, Sick & Public Holidays)
• Family + Caregiver Leave (Maternity, Paternity)
• Short Term & Long Term Disability
• Training & Development
• Free Food & Snacks
• Wellness Resources