The Valley Green Inn is hiring for a sous chef. We are looking for a creative and hardworking individual to join our culinary team in developing and preparing a New American cuisine that relies on local and regionally sourced ingredients and healthier options for our guests. Your duties will include assisting the chef in overseeing daily operations, a la carte & banquet food preparation, service, menu design and continued development. Responsibilities will be, but not limited to opening/closing, training, inventory and food costs. You will have the ability to work with a creative chef and implement your own ideas while enjoying the best setting possible for a kitchen environment. Knowledge of basic computer operations for inventory control and POS systems. Minimum of 3 years experience in fine dining. Culinary degree from established school preferred but not required. All basic kitchen skills are required to have been mastered, as well as all kitchen tools. A working knowledge of all applicable sanitation, health and licensing ordinances. Knowledge of kitchen operations as well as a fluency in communication with all levels of employees. Organizational, operational and budget experience required.