What are the responsibilities and job description for the Sous Chef position at Cardigan Mountain School?
Overview
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 the highest standards of food quality, safety, and service. Your leadership will inspire our culinary staff to deliver exceptional dining experiences in a fast-paced, fine dining environment. This position offers an exciting opportunity to showcase your culinary expertise, manage kitchen teams, and contribute to the creation of innovative menus that delight our guests. You will be working in a state of the art kitchen that is air conditioned with floor drains. As Sous Chef at this private junior boarding school you will be responsible for providing a varied menu every day for the students and the entire community. There will be no late nights and numerous weeks of paid time off.
Responsibilities
- Assist in supervising all kitchen operations, including food preparation, cooking, and presentation, to ensure consistency and excellence.
- Lead and manage kitchen staff during shifts, fostering a collaborative and motivated team environment.
- Oversee food production processes, including menu planning, portion control, and ensuring adherence to dietary requirements and food safety standards.
- Manage inventory control and ordering to maintain optimal stock levels while minimizing waste and controlling costs.
- Ensure compliance with food safety sanitizing procedures and maintain cleanliness standards throughout the kitchen area.
- Support catering events and banquet services by coordinating food setup, serving, and breakdown to deliver seamless guest experiences.
- Collaborate with the restaurant management team on shift management, staffing schedules, and training initiatives to enhance team performance.
Qualifications
- Proven experience in fine dining establishments with strong background in food production and service management.
- Demonstrated supervisory experience with a focus on team management and leadership within a culinary setting.
- Extensive banquet experience along with catering background is highly desirable.
- Knowledge of dietary department procedures, food safety regulations, sanitizing protocols, and inventory management practices.
- Skilled in menu planning, food handling, cooking techniques, and kitchen management operations.
- Prior restaurant management or food service experience focused on cost and inventory control is preferred.
- Strong communication skills coupled with the ability to lead teams effectively in high-pressure environments.
Join us as a Sous Chef where your culinary talents will shine! Be part of a passionate team dedicated to delivering memorable dining experiences while advancing your career in a supportive and energetic environment. We value your expertise and commitment to excellence—apply today to bring your culinary vision to life!
Pay: $60,000.00 - $70,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
Salary : $60,000 - $70,000