What are the responsibilities and job description for the Sous Chef position at David Burke Prime?
Company Description David Burke Prime is an award-winning steakhouse located within Foxwoods Resort Casino, known for its inventive reinvention of American classics. The restaurant operates in a spacious 13,000-square-foot venue, offering a dynamic and high-volume dining environment. A striking three-story wine tower highlights the restaurant’s extensive wine program and commitment to elevated guest experiences. Team members join a culinary operation that values creativity, consistency, and exceptional service in a premier resort setting.
Role Description The Sous Chef is a full-time, on-site role based at David Burke Prime in Windham, CT. This role supports the Executive Chef in overseeing daily kitchen operations, including food preparation, line management, and ensuring high-quality, consistent dishes in line with the restaurant’s standards. The Sous Chef coordinates station assignments, supervises kitchen staff, and helps manage inventory, ordering, and ingredient quality. Responsibilities include maintaining food safety and sanitation, assisting with menu execution and specials, and training team members on techniques and presentation. The Sous Chef also collaborates with leadership to improve efficiency, control food costs, and deliver an outstanding dining experience for guests.
Qualifications
- Culinary expertise and experience in high-volume, upscale or fine-dining environments, ideally with steakhouse or contemporary American cuisine.
- Strong kitchen leadership skills, including supervising staff, delegating tasks, and fostering a respectful, inclusive team culture.
- Knowledge of food safety, sanitation standards, and best practices in kitchen organization and cleanliness.
- Ability to manage prep, line cooking, and plating under pressure while maintaining consistency and attention to detail.
- Experience with inventory control, ordering, and cost management to support efficient kitchen operations.
- Effective communication skills and the ability to collaborate with front-of-house and management teams.
- Flexibility to work evenings, weekends, and holidays based on restaurant needs.
- Culinary degree, formal training, or equivalent professional kitchen experience preferred.