Sous Chef

LaBelle Winery; Derry (NH); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Health insurance

401k matching

Paid time off

Career advancement

Job summary

LaBelle Winery is seeking an energetic Sous Chef to join our culinary team in New Hampshire. The role reports to the Executive and Head Chef and involves planning and directing food preparation while ensuring quality and presentation that aligns with our brand.

You will lead, train, and manage kitchen staff in a fast-paced environment with a strong emphasis on safety and teamwork. The ideal candidate has 4+ years as a line cook or similar role, a culinary certification is preferred, and a proven

Qualifications

• High school diploma or GED.
• 4+ years of experience as a line cook or similar role, fine dining preferred.
• Experience training others in a kitchen setting.
• Certificate in Culinary Arts preferred.
• Food safety certification (Food Manager) required/advantageous.
• 5+ years culinary leadership experience.

Responsibilities

• Prepare, set up and design all food menus.
• Produce high quality plates in design and taste.
• Execute and delegate daily prep lists and orders; ensure completion.
• Assist in receiving and storing food orders.
• Ensure kitchen operates efficiently and meets high quality standards.
• Fill in for Head Chef when necessary and direct food preparation.
• Train kitchen staff and manage staff schedules and performance.
• Maintain sanitation and safety standards in the kitchen.
• Support the brand and provide excellent customer satisfaction.

Skills

Leadership

Team training

Communication

Organizational skills

Food safety

Education

High school diploma or GED

Culinary Arts certificate

Job description

Successful candidate will be a personable, engaging, highly energetic individual who is outgoing and knowledgeable about wine and food. Attention to kitchen safety, cleanliness, punctuality and organization are a must. Excellent representation of the LaBelle Winery Brand is imperative. Team mentality a must. Must be able to work a flexible schedule, where weekends and holidays and evenings are a must. Must be a team player who will protect the company and its brand in each and every aspect of the job.

The Sous Chef is to be the second in command in the kitchen, and is responsible for planning and directing food preparation within both Executiveand Head Chef’s specifications and guidelines. The successful candidate will employ culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities include:

• Help in the preparation, set up and design of all food menus
• Produce high quality plates in both design and taste
• Execute and delegate daily prep lists and produce orders; follow up and ensure completion
• Assist in checking in and putting away food orders upon receiving
• Ensure that the kitchen operates efficiently that meets high quality standards
• Fill in for the Head Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and take control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance with guidance from Executive Chef andHead Chef
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive attitude and professional approach with coworkers and customers
• Perform duties with Company’s best interest in mind at all times
• Perform other duties as assigned

Qualifications:

• High school diploma or GED
• 4+ years of experience as a line cook, restaurant cook, or prep cook, fine dining experience preferred
• Experience in kitchen operations, specifically the ability to train others
• Certificate in Culinary Arts preferred
• Experience with various cooking methods and procedures
• Ability to work in a fast paced environment
• Maintain positive attitude at all times
• Strong communication and organizational skills, both written and verbal
• Food safety certification- food manager

Requirements for advancement:

• Complete knowledge of preparation and production requirements in assigned duties
• Ability to receive direction from supervisors, and willingness to learn
• Ability to work reliably while unsupervised
• Ability to train new hires and candidates for advancement on all sections of cold and hot food preparations
• Consistent attendance and good attitude
• Food safety certification- food manager
• 5+ years culinary experience in a leadership role

Physical requirements:

• Ability to lift up to 75 lbs. occasionally
• Ability to sit/stand for extended periods
• Ability to climb stairs, ladders
• Ability to work in a food/wine environment

Competitive pay and benefits offered.

• Health insurance
• Vision insurance
• 401k matching
• Company paid short term disability insurance
• Paid time off
• Referral program

Salary: 60-65k + bonus structure

We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, pregnancy, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally protected status. We encourage and welcome all applicants to apply.