What are the responsibilities and job description for the Sous Chef position at Barringers Restaurant?
Overview
Barringer's is Door County's premier steakhouse, known for thoughtful food, a strong team culture, and a commitment to doing things well. We're looking for a skilled, motivated Sous Chef to join our kitchen in Fish Creek and be part of what we're building.
This is a full-time, five-day-a-week position with the opportunity to live and work in Door County. Compensation starts at $60,000 per year and is based on experience, with paid time off and health benefits included.
If you're ready to take the next step in your culinary career and want to work in a kitchen that values craft, collaboration, and consistency, we'd love to hear from you.
Responsibilities
- Assist in overseeing all aspects of kitchen operations, including food preparation, presentation, and service.
- Supervise and manage kitchen staff, ensuring effective team management and shift coordination.
- Lead menu planning, recipe development, and food production to meet quality standards and customer expectations.
- Manage inventory control, ordering supplies, and maintaining proper stock levels to optimize food costs.
- Ensure compliance with food safety regulations and maintain high standards of cleanliness and sanitation.
- Oversee catering events, banquets, and special functions, ensuring seamless execution from start to finish.
- Train and mentor kitchen staff on culinary techniques, safety procedures, and hospitality standards.
- Collaborate with management on staffing schedules, shift management, and operational improvements.
- Monitor food handling practices to ensure proper hygiene and safety protocols are followed at all times.
- Support restaurant management in maintaining excellent customer service standards across all dining experiences.
Qualifications
- Proven experience in fine dining establishments with banquet or catering experience preferred.
- Supervising experience within a fast-paced kitchen environment is essential.
- Strong background in food production, culinary techniques, and kitchen management.
- Knowledge of inventory management, control procedures, and cost optimization strategies.
- Demonstrated leadership skills with the ability to motivate and develop team members.
- Experience in menu planning, food service management, and catering operations.
- Familiarity with food safety regulations and best practices for food handling.
- Excellent organizational skills with the ability to manage multiple priorities efficiently.
- Previous restaurant or hospitality experience is highly desirable. Join our team as a Sous Chef to lead culinary excellence while fostering a collaborative work environment that values creativity, professionalism, and high standards of service.
Pay: $60, $70,000.00 per year
Benefits:
- Health insurance
- Paid time off
Work Location: In person
Salary : $60,000 - $70,000