What are the responsibilities and job description for the Sous Chef position at The Brushmill Restaurant?
Job Summary
We are seeking a skilled and dynamic Sous Chef to join our culinary team. The ideal candidate will have extensive experience in fine dining, banquet services, and food production, with strong leadership and team management skills. As a key member of our kitchen management, the Sous Chef will oversee daily kitchen operations, ensure food safety standards, and assist in menu planning and inventory control. This role offers an opportunity to work in a fast-paced, hospitality-focused environment dedicated to delivering exceptional culinary experiences.
Responsibilities
- Assist the Executive Chef in managing daily kitchen operations, including food preparation, cooking, and presentation
- Supervise and mentor kitchen staff to ensure high standards of food quality and safety
- Oversee food production processes, ensuring consistency and adherence to recipes and presentation standards
- Manage inventory control, including ordering supplies and minimizing waste
- Coordinate shift management to ensure smooth service during all operational hours
- Ensure compliance with health and safety regulations related to food handling and sanitation
- Assist with menu planning, catering events, and special dietary requests
- Maintain a clean, organized, and efficient kitchen environment
- Monitor food service quality during restaurant or banquet events to uphold brand standards
- Support training initiatives for new staff members in culinary techniques and safety procedures
Requirements
- Proven experience in fine dining, banquet service, or hospitality culinary roles with strong leadership skills
- Supervising experience in a high-volume kitchen setting
- Knowledge of dietary requirements, food safety protocols, and inventory management practices
- Extensive culinary experience including food preparation, cooking techniques, and menu development
- Strong team management abilities with excellent communication skills
- Ability to oversee kitchen operations during shift management effectively
- Experience with catering services and restaurant management is preferred
- Knowledge of food industry standards for safety, handling, and sanitation practices
- Culinary certification or relevant hospitality education is a plus
- Ability to thrive in a fast-paced environment with attention to detail and professionalism
Job Type: Full-time
Pay: $50, $70,000.94 per year
Benefits:
- Health insurance
- Paid time off
Work Location: In person
Salary : $70,001