Sous Chef at Brickstone Brewhouse Tavern

Raynham, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jun, 26

Salary

70000.0

Posted On

06 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Leadership, Staff Supervision, Training, Scheduling, Food Quality Control, Menu Execution, Inventory Management, Cost Control, Waste Minimization, Health And Safety Compliance, Organizational Skills, Time Management, Problem Solving, Culinary Techniques, Mentoring

Industry

Food & Beverages

Description

Description The Sous Chef is the Executive Chef’s right hand, overseeing kitchen operations and ensuring the delivery of exceptional dishes that reflect Brickstone Brewhouse’s standards. This role involves supervising kitchen staff, managing inventory, and maintaining a clean and organized kitchen. Essential Duties & Responsibilities: Kitchen Leadership: Supervise and mentor kitchen staff, ensuring proper preparation and presentation of all dishes. Assist in hiring, training, and scheduling kitchen employees. Maintain open communication with the Executive Chef and provide updates on kitchen performance. Food Quality & Consistency: Ensure all dishes meet Brickstone’s standards for quality, taste, and presentation. Work closely with the team to develop and execute menu items. Inventory & Cost Control: Monitor inventory levels and assist in ordering supplies as needed. Help manage food costs by minimizing waste and ensuring proper portioning. Health & Safety Compliance: Enforce all health and safety regulations, ensuring compliance with local, state, and federal laws. Conduct regular kitchen inspections and maintain cleanliness standards. Requirements Minimum Requirements At least 3 years of experience in a professional kitchen, with at least 1 year in a supervisory role. Strong understanding of culinary techniques and kitchen operations. Preferred Qualifications Culinary degree or equivalent training. ServSafe or equivalent food safety certification. Experience in high-volume or upscale casual dining. Physical Demands Frequently stand, walk, and lift up to 25 pounds. Occasionally lift up to 50 pounds and perform tasks requiring stooping or reaching. Ability to work long shifts in a high-heat, fast-paced environment. Key Attributes Leadership skills with the ability to mentor and inspire the kitchen team. Strong organizational and time management skills. Creative problem-solving and a passion for delivering exceptional food.

Responsibilities

The Sous Chef acts as the Executive Chef's second in command, responsible for overseeing all kitchen operations and ensuring the consistent delivery of high-quality dishes according to company standards. This includes supervising and mentoring kitchen staff, managing inventory, controlling costs, and strictly enforcing all health and safety regulations.