Sous Chef/Culinary Lead - Bromley Mountain

Job Overview:

The Sous Chef/Culinary Lead provides hands-on supervision of culinary team for daily operations and special catering events to ensure consistency, quality, and compliance with culinary, food safety, and sanitation standards. This role coordinates culinary staff, monitors production schedules, enforces standardized recipes and portion controls, and maintains safe and efficient kitchen operations while managing waste control, yield and product utilization. You will actively participate in food preparation while directing workflow and reinforcing operational standards. Responsibilities may also include other administrative tasks like; scheduling, safety walks, product receiving, equipment preventative maintenance, help with product ordering and other administrative tasks as needed.

Qualifications:

High School diploma, GED, or equivalent experience preferred. Minimum of 2-4 years of culinary experience required. Prior lead cook or kitchen leadership experience required. Experience in high-volume, multi-outlet, or event-based culinary operations Working knowledge of batch cooking and just-in-time production methods Ability to read and execute production sheets, prep lists, and event orders. Ability to lead and direct kitchen staff during active production or service. Willingness to learn, grow and take on increasing responsibility Ability to work a flexible schedule, including weekends, holidays and extended event hours which could include some evening hours.

No Employee Housing Available Pay:

$50,000.00 - $58,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Physical Setting:

Bar Casual dining restaurant

Shift:

Day shift Evening shift

Work Location:

In person