Creative Sous Chef - Lead Menu & Kitchen Excellence

Redd Hospitality; Hartford (CT); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Redd Hospitality in Hartford, CT seeks a skilled Sous Chef to support the Executive Chef in delivering exceptional dining experiences. You will oversee kitchen operations, supervise staff, and help craft menus that reflect seasonal ingredients while maintaining the highest standards of quality and safety.

This full-time role requires strong leadership, creativity, and a calm demeanor under pressure. You’ll coordinate banquets, manage inventory, train staff, and ensure compliance with health

Qualifications

• Proven experience as a Sous Chef or in a similar role.
• Strong knowledge of food safety practices and regulations.
• Experience in banquet service is preferred.
• Excellent team management and leadership skills.
• Proficient in inventory management and stock control.
• Creative culinary skills with menu planning abilities.
• Ability to work under pressure with attention to detail.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Assist in preparation and presentation of high-quality dishes meeting standards.
• Supervise kitchen staff, ensure efficient workflow and safety compliance.
• Collaborate on menu planning, incorporating seasonal ingredients.
• Manage inventory levels and order supplies while minimizing waste.
• Train and mentor kitchen staff on food handling and safety.
• Maintain cleanliness and organization to comply with health regulations.
• Participate in banquet preparation and ensure timely service.
• Monitor food quality during prep and service for consistency.

Skills

Food safety

Team leadership

Menu planning

Inventory management

Culinary skills

Banquet service

Attention to detail

Work under pressure

Job description

Redd Hospitality in Hartford, CT seeks a skilled Sous Chef to support the Executive Chef in delivering exceptional dining experiences. You will oversee kitchen operations, supervise staff, and help craft menus that reflect seasonal ingredients while maintaining the highest standards of quality and safety.

This full-time role requires strong leadership, creativity, and a calm demeanor under pressure. You’ll coordinate banquets, manage inventory, train staff, and ensure compliance with health