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Sous Chef (Seasonal Full-Time)
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Gillette Ridge Restaurant
Bloomfield, CT (In Person)
$47,840 Salary, Full-Time
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Job Description
Sous Chef (Seasonal Full-Time) Gillette Ridge Restaurant Bloomfield, CT Job Details Full-time $23 an hour 6 days ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Qualifications Menu design Hospitality Teamwork ServSafe Cooking Shift management Full Job Description Overview Join our dynamic culinary team as a Sous Chef, where your passion for food and leadership skills will elevate our dining experience to new heights! As a vital part of our kitchen brigade, you will assist the Executive Chef in managing daily operations, ensuring exceptional food quality, and maintaining a vibrant, efficient kitchen environment. This role offers an exciting opportunity to showcase your culinary expertise, oversee food production, and inspire a talented team dedicated to delivering memorable dining moments. We are committed to fostering growth, creativity, and excellence in every plate served. Job is seasonal and starts in the middle to end of February and lasts until the end of the golf season which is the end of December. Potential for year-round position to become available to the right candidate. Duties Assist in supervising all kitchen operations, including food preparation, cooking, and presentation to uphold high standards of quality and consistency. Lead and manage kitchen staff during shifts, providing guidance, training, and support to ensure smooth workflow and team cohesion. Oversee inventory management, including ordering supplies, controlling stock levels, and minimizing waste to optimize food costs. Participate in menu planning and development for fine dining experiences, catering events, and banquet functions to keep offerings innovative and appealing. Maintain strict adherence to food safety standards and sanitation procedures to ensure a safe environment for staff and guests. Support the management of food service operations during busy periods, including serving guests at banquets or special events when necessary. Qualifications Proven experience in a supervisory role within a fast-paced kitchen environment with strong leadership qualities. Extensive culinary experience with a focus on ala carte, catering, or banquet service; banquet experience is highly valued. Solid background in food production, food handling, and kitchen management practices aligned with industry standards. Demonstrated skills in inventory control, menu planning, and shift management to ensure efficient operations. Knowledge of food safety protocols and certifications related to hospitality or culinary arts. Servsafe preferred, not required. Excellent communication skills with the ability to motivate and manage a diverse team effectively. Embark on this exciting journey as a Sous Chef where your culinary talents will shine! Bring your leadership prowess into a vibrant environment that values innovation, teamwork, and exceptional service—making every dining experience unforgettable!