Inspired by his family & their home-cooked meals, Vallata is Tom Colicchio's first ever Italian restaurant located at 19th & Park, just steps from Union Square Park. First a pop-up, now a permanent resident, Vallata shares straightforward Italian cooking in an intimate and eclectic space.

Vallata is a neighborhood trattoria where the abundance of the local region is used to create simple, straightforward dishes that are fully executed in a lively open kitchen and also available for pickup & delivery. Open for dinner nightly and weekday lunch, Vallata aims to remind us of the connective powers of food & family.

Vallata is looking for an experiences Sous Chef to join their growing team!
In this position you will assist in managing back of house operations. Supervise all kitchen employees and Culinary Staff in preparation and cooking of dishes as well as their garnishment and presentation. Responsible for assisting in menu planning and development and cost control.

Responsibilities:
- Supervising activities of all back of house staff members including receiving, storing, prepping, and cooking
- Assisting Chef de Cuisine in developing new menu concepts; developing, testing, and costing out new menu items
- Maintaining updated and accurate recipes and costing for all dishes
- Overseeing methods of preparation, portion sizes, and timeliness of food preparation; control food and usage to minimize waste
- Maintaining the cleanliness of the kitchen area
- Promoting teamwork and quality service through daily communication and coordination with the rest of the restaurant
- Assisting Chef de Cuisine in sourcing supplies and equipment to ensure best quality and pricing
- Planning, assigning, and coordinating work for Line Cooks
- Supplying recipes for, and suggesting methods and procedures to Line Cooks
- Maintaining accurate and detailed production records
- Utilizing effective internal communications, including meetings with team members to ensure optimum team work and productivity
- Participating in preparing food items on the line for service
- Rewarding and disciplining employees in addition to addressing complaints and resolving problems 

Qualifications:
- 2+ years experience cooking in a fine dining restaurant
- 1 year in a supervisory role, overseeing food production in a full-service restaurant
- Graduate from an accredited culinary institution preferred
- Ability to demonstrate leadership skills; inspires and motivates others to perform well
- Clear, strong verbal and written communication skills
- Ability to create and present verbal and written presentations
- Strong organizational skills
- Understanding local health and safety requirements; ability to ensure that Department of Health standards are upheld
- Strong knowledge of food preparation methods and culinary terminology
- Proficient in restaurant finances and recordkeeping (P&L /budget/food & labor costs)
- Ability to compute numbers, reconcile daily financial documents, inventory goods, conduct analysis and make business recommendations to ensure costs are in line with budgets
- Capable of working independently and in a team environment; balances team and individual responsibilities
- Proficient in Restaurant Operating Systems, ie: Micros, time keeping systems, payroll
- Understanding of human resources practices/policies/procedures
- Ability to work nights, weekends, holidays
- Capability to stand for prolonged periods of time