Madbush Falls, restaurant, hotel and mountain bike basecamp, is looking for a culinary leader to collaborate with Executive Chef Philip Brock. Our indoor/outdoor restaurant is open and busy every night with stellar reviews on food and service. If you would like to be part of growing one of Vermont’s most exciting new culinary offerings, this could be the position for you.
As Sous Chef, you will oversee the day-to-day culinary operations of Madbush Falls with Executive Chef Philip Brock. The ideal candidate will have a passion for food, strong leadership skills, and masterful ops at very station in the kitchen. You will be responsible for maintaining the restaurant’s par stock, assisting in menu item creation and standardization, staff meal planning, daily food preparation and delegation, as well as supervising kitchen staff to ensure that all dishes are prepared to the highest standards.
This is a “lead by example” position. You will be responsible for preparing food according to our brand new recipes that celebrate Vermont and have a hand in creating them too. You’ll help our active clientele fuel up before and after big days outdoors, working in a brand-new kitchen built to crank volume. You’ll help maintain a clean and organized kitchen and work together to ensure that all orders are delivered to customers in a timely and accurate manner.

Key Responsibilities:

• Oversee the daily operations of the kitchen, ensuring that food is prepared to the highest quality and standard.
• Collaborate with Executive Chef to develop and implement new menus, recipes, and techniques to keep the restaurant fresh and innovative.
• Train and supervise kitchen staff, ensuring that they are properly trained on food preparation techniques, safety, and sanitation procedures.
• Monitor inventory levels and ensure that all ingredients and supplies are ordered in a timely and cost-effective manner.
• Assist in managing food costs and labor expenses to maintain GOP.
• Ensure that all kitchen equipment is properly maintained and functioning at optimal levels, reporting issues to the Executive Chef.
• Conduct regular food quality checks to ensure that all dishes meet the restaurant’s standards.
• Work closely with the Executive Chef to develop and execute strategies to improve the restaurant’s profitability and overall performance.
• Collaborate with the Operations Manager, Bartenders, and Servers to ensure seamless service and guest satisfaction.
• Implement policies and procedures to ensure the efficient operation of the kitchen.

Qualifications:

• Experience as a line cook, Chef de Cuisine, Sous Chef, Executive Sous Chef, or a similar BOH role.
• Excellent culinary skills.
• Passion for creating incredible food that delights and attracts customers.
• Strong leadership and management skills.
• Ability to manage costs and labor expenses.
• Ability to manage a high-volume kitchen.
• Experience with menu planning and recipe development.
• Strong communication and collaboration skills.
• Familiarity with health and safety regulations.
• Experience integrating technology into a kitchen workflow.
• Must be able to work flexible hours, including evenings, weekends, and holidays.

Education and Experience:

• High school diploma or equivalent required.
• Minimum of 3 years of experience in a high-volume kitchen.
• Previous experience in a leadership role preferred but not required
• Serve safe or food safety Certification Preferred

• Oversee the daily operations of the kitchen, ensuring that food is prepared to the highest quality and standard.
• Collaborate with Executive Chef to develop and implement new menus, recipes, and techniques to keep the restaurant fresh and innovative.
• Train and supervise kitchen staff, ensuring that they are properly trained on food preparation techniques, safety, and sanitation procedures.
• Monitor inventory levels and ensure that all ingredients and supplies are ordered in a timely and cost-effective manner.
• Assist in managing food costs and labor expenses to maintain GOP.
• Ensure that all kitchen equipment is properly maintained and functioning at optimal levels, reporting issues to the Executive Chef.
• Conduct regular food quality checks to ensure that all dishes meet the restaurant’s standards.
• Work closely with the Executive Chef to develop and execute strategies to improve the restaurant’s profitability and overall performance.
• Collaborate with the Operations Manager, Bartenders, and Servers to ensure seamless service and guest satisfaction.
• Implement policies and procedures to ensure the efficient operation of the kitchen