OVERVIEW

We are seeking a passionate and skilled Sous Chef to join our culinary team. The ideal candidate will have a strong background in food production and kitchen management, with experience in fine dining and catering environments. As a Sous Chef, you will play a vital role in supporting the Head Chef in daily operations, ensuring the highest standards of food quality and safety while leading a team of culinary professionals.

SKILLS

• Proven experience in the culinary field with a focus on fine dining and restaurant management.
• Strong leadership skills with the ability to manage and motivate a diverse team.
• Excellent knowledge of food production techniques, menu planning, and catering services.
• Proficient in inventory management and control processes.
• Familiarity with dietary department operations is a plus.
• Ability to thrive in a fast-paced environment while maintaining attention to detail.
• Strong communication skills for effective collaboration within the team.
• Knowledge of food safety regulations and best practices for kitchen management. Join us as we create memorable dining experiences through exceptional culinary artistry!
• Sous Chef Position ( TAVERN ON THE HILL - ENOLA )
  We are only seeking those with a minimum 5 years “on-line” kitchen experience
  Candidates must be organized, driven, and must be able to demonstrate exceptional cooking skills.

We encourage all with integrity and those with high personal and professional standards to apply between the hours of 2:00 pm and 4:30 pm in person.

• Competitive Pay starting at$22.00/ Hour and advancing to $25.00 after two months training and job performance.
• Paid Time Off.
• Career development and growth opportunities.

• Assist the Head Chef in menu planning, food preparation, and execution of dishes to meet restaurant standards.
• Supervise kitchen staff, providing guidance and support to ensure efficient workflow and high-quality food service.
• Manage inventory control, including ordering supplies and maintaining stock levels to minimize waste.
• Ensure compliance with food safety regulations and proper handling procedures throughout the kitchen.
• Oversee banquet operations, coordinating with event planners to deliver exceptional dining experiences.
• Train new kitchen staff on cooking techniques, food handling, and safety protocols.
• Collaborate with other departments to ensure seamless service during peak hours.
• Maintain cleanliness and organization of the kitchen area, adhering to health and safety standards.