Sous Chef

Full Time Sous Chef for Millstone Cafe & Catering at the Brandywine River Museum of ArtTo share responsibility of ensuring the timely production of quality cuisine as demanded, and the overall management of the kitchen including the Millstone Cafe daily operations, as well as all internal and external catered events with guidance of the Executive Chef. To produce high quality food and service by utilizing and helping to develop the talents of the junior part-time kitchen staff. General responsibilitiesCooks and supervises the cooking of items that require skillful preparationEvaluates food products to assure, maintain and enforce the highest standards of quality, service, and appearance of food items that leave the kitchen Works with the Executive Chef to develop recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costsExercises portion control for all items served and assists in establishing menu selling pricesEstablishes controls to minimize food and supply waste Supervises the work of junior staff in the food and production departmentsTo assume all responsibilities of the efficient and timely operation of the kitchen in the Executive Chef s absenceProper use and knowledge of all equipment, chemicals, and proceduresWill be required to work on a shift basis, including weekends and evenings of unspecified duration.

Maintain a clean, neat and presentable appearance, especially in view of guests (e.g.: caf and catered events)Wear proper attire and work in a safe, clean, efficient and organized mannerBe friendly and polite when dealing with guests, staff and volunteers while in uniform or representing the Brandywine Conservancy & Museum of Art in any wayAttends food and beverage staff and management meetingsInteracts with front of house manager, Executive Chef and Events department to assure that food production consistently exceeds the expectations of guestsMaintains a regular cleaning and maintenance schedule for all kitchen areas and equipment

Experience:

line cook: 3 years (Required)

Sous Chef:

1 year (Preferred)

Licensing:

ServSafe (Preferred)