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C
Confidential
Sous Chef
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Based on Vermont data
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What they do
A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$55,549 / year median in Vermont
+5% projected growth
Job Description
Overview We are seeking an energetic and detail-oriented Sous Chef to join our dynamic culinary team. This pivotal role offers an exciting opportunity to lead food preparation, manage kitchen operations, and elevate the dining experience in a fast-paced dining environment. As a Sous Chef, you will support the Head Chef in maintaining high standards of food quality, safety, and service while fostering a collaborative and motivated kitchen team. Your expertise in food production, banquet and catering experience, and leadership skills will drive excellence across all culinary endeavors. Duties Assist in overseeing daily kitchen operations, ensuring smooth shift management and efficient workflow. Lead food preparation and cooking processes, maintaining consistency and quality across all menu items. Supervise kitchen staff, providing guidance, training, and mentorship to foster a cohesive team environment. Manage inventory control and food safety sanitizing procedures to minimize waste and ensure compliance with health regulations. Coordinate banquet, catering, and special event food production to meet client specifications and deadlines. Support menu planning efforts by contributing innovative ideas while adhering to cost control measures. Ensure adherence to food handling standards, dietary requirements, and hospitality best practices to deliver exceptional service. Experience Proven experience in elevated, faced paced dining establishments with a strong background in food production and kitchen management. Demonstrated supervisory experience managing culinary teams in high-volume settings. Familiarity with inventory management systems, cost control strategies, and food safety sanitizing procedures. Strong background in restaurant or hospitality management with leadership skills in managing shifts and teams. Knowledge of dietary department protocols, food handling regulations, and culinary best practices within the food industry. Experience with menu planning, food service management, and overseeing kitchen operations in a fast-paced environment. Join us to be part of a vibrant culinary team dedicated to delivering memorable dining experiences through leadership, creativity, and passion for excellence!