What are the responsibilities and job description for the Sous Chef position at 104 Main Public House?
Job Summary
We are seeking a dynamic and experienced Sous Chef to join our vibrant culinary team. In this pivotal role, you will assist the Executive Chef in overseeing daily kitchen operations, ensuring exceptional food quality, safety, and service standards. Your leadership will inspire the culinary team to deliver memorable dining experiences in a fast-paced, fine dining environment. This position offers an exciting opportunity to showcase your culinary expertise, manage diverse food production activities, and contribute to the overall success of our hospitality establishment.
Responsibilities
- Support the Executive Chef in managing kitchen operations, including food preparation, cooking, and presentation to uphold high standards of quality and consistency.
- Supervise and mentor kitchen staff, fostering a collaborative and motivated team environment while ensuring adherence to food safety sanitizing procedures and hygiene standards.
- Oversee inventory management and control, including ordering supplies, monitoring stock levels, and minimizing waste through effective cost control measures.
- Assist with menu planning and development, incorporating innovative dishes while maintaining operational efficiency and profitability.
- Ensure compliance with all food safety regulations and sanitation protocols, conducting regular inspections and training staff on proper food handling practices.
- Coordinate with the catering and banquet departments to deliver seamless service for events, ensuring timely preparation and presentation of dishes.
- Manage shift schedules, delegate tasks effectively, and monitor kitchen performance to meet service goals during busy periods.
Experience
- Proven experience in fine dining establishments with a strong background in food production and kitchen management.
- Demonstrated supervisory experience leading culinary teams in high-volume environments.
- Extensive banquet, catering, and restaurant experience with a focus on quality control and customer satisfaction.
- Familiarity with dietary department procedures, food safety sanitizing procedures, inventory control, and cost management strategies.
- Skilled in menu planning, food handling, cooking techniques, and hospitality service standards.
- Prior experience managing teams as a chef within the food industry is highly desirable.
- Knowledge of food service management principles including shift management, inventory management, and food safety regulations such as HACCP standards.
Join us as a Sous Chef where your culinary passion meets leadership excellence! Be part of a dedicated team committed to delivering outstanding hospitality experiences while advancing your career in a lively and supportive environment.
Pay: $50,000.00 - $60,000.00 per year
Benefits:
- Paid time off
Work Location: In person
Salary : $50,000 - $60,000