Trillium is seeking a Sous Chef to join our team at our Canton location! In this position, you will be responsible for delegation of main kitchen line management and technical food production. You will also be responsible for the preparation of high quality meals in accordance with our standards, menu specifications, and production schedules. You will work to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.

Job Duties & Responsibilities:

LeadershipInspire a passionate team culture in support of consistent execution of Trillium's goalsDrive a culture of continuous improvement and strive for operational excellence by collaborating with cross-functional teamsLead, inspire, and educate restaurant staff to achieve their defined goals and results, consistently monitoring performance and creating development plansPartner with Human Resources to address employee relations issues; identify appropriate training and/or coaching opportunities and follow-up to ensure effective, legally compliant, and consistent resolutions are reachedProvide positive, actionable solutions when faced with challengesEnsure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair mannerKitchen ManagementExecute and supervise food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, etc.

Responsible in assisting Executive Chef in hitting all budgeting goals by maintaining proper inventory, pricing, portioning and shelf-life levels.

Monitor and control all labor and food costs through effective scheduling, training, and supervising the production of the foodAssist in the development of food products and menus as needed for menu presentationsExpedite orders to maximize efficient production and delivery to the guest in the proper orderMonitor and control the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment in compliance with Trillium and industry standardsConduct quality checks of good receivedEnsure appropriate rotation of all stored productsMonitor and ensure compliance with recipe specificationsAdditional duties may be assigned as necessary.

Desired Qualifications & AbilitiesQualifications & ExperienceMinimum 3 years kitchen staff supervisory experienceMinimum 5 years technical food production experience in modern dining restaurantWell rounded food background with extensive knowledge of all kitchen equipmentKnowledge, Skills & AbilitiesExcellent verbal, written communication, and math analyzationProven track record of cost control including food, equipment, labor, and wasteAbility to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manualsAbility to write routine reports and correspondenceAbility to calculate and apply figures and amounts in recipe and labor costing and controlAbility to follow delegation while providing technical and management troubleshooting and problem-solving techniquesOrganized and efficient with great attention to detailStrong interpersonal staff relations and leadership skillsAbility to remain calm under pressure and communicate clearly, with composure and enthusiasm, to customers and staffAbility to provide consistent food qualityWilling to work a flexible weekend schedule (Friday-Sunday) including nights and holidaysExcellent conflict resolution skillsMove lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistanceBenefitsMedical, dental and vision benefits with no wait periodShort term disability and life insurance401k plan with generous match with no wait periodPerformance Incentive BonusPaid time offEducational Reimbursement ProgramMBTA Pass discountPPE ReimbursementTrillium Comp CardTrillium discountsPhilanthropy programEmployee gym