Sous Chef-New Haven

Description

Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.

Responsibilities:

• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision
• Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen
• Handle volume and stress with poise and finesse
• Organize and manage the expo process in the kitchen
• Uphold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate

Skills:

• Share the passion for food, wine and the guest experience
• Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
• Excellent time manageability skills
• Active listening and learning skills
• Ability to teach techniques and strategies to those under you
• Basic computer skills for menu building

Working Conditions

• Be able to withstand the pressure and strain of working in close quarters
• Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
• Work with hot, cold, and hazardous equipment

Education/Experience:

• 1-3 years of high volume kitchen experience
• Culinary degree preferred

 Management Benefits

• Paid Time Off
  • 1-2 yrs = 10 days | 2-5 yrs = 15 days | 5+ yrs = 20 days
• Student Loan Reimbursement (Up to $300 a month)
  • 1 yr = $100 mo | 2 yrs = $200 mo | 3+ yrs = $300 mo
• Quarterly Dining Allowance
  • GM / EC = $300 qtr | Manager/ Sous = $200 qtr
  • It’s important to know our local restaurants, get inspired by great dining experiences, and get to know our local industry community.
• Paid Family Leave
  • Maternity = 6 weeks / non-birthing parent = 3 weeks *available after 6 months of service
• Weekly pay schedules
• Flexible schedule options
• Paid Volunteerism
  • 32 hrs/yr
  • In addition to PTO, all employees earn paid hours for volunteering to support our local communities.
• Wine Education Reimbursement
  • 100% reimbursement
• 50% Employee Dining Discount
• Daily Family Meal
• Referral Bonus Program
  • Recruit a GM or EC = $2000 | Manager or Sous = $1000 | Server, Bartender, or Cook = $500 | Support Staff = $250 *exclusions apply
• Promotion Opportunity –Management career advancements.
• Employee Assistance Program
• Behavioral Health and Wellness Services
  • Via our partnership with Lift Wellness Group, our employees and their loved ones gain immediate access to mental and behavioral health resources from licensed care professionals at an affordable price point.
• Major Medical and Supplemental Coverage
  • Medical, Dental, Vision, STD/LTD Coverage, Accident and Life Insurance