Sous Chef

Tipsy Restaurants Group; Fall River (MA); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Bonus based on performance

Company parties

Employee discounts

Health insurance

Opportunity for advancement

Flexible Scheduling

Competitive Compensation

Career Advancement Opportunities

Job summary

A leading restaurant group seeks an experienced Sous Chef to join their culinary team in Fall River, Massachusetts. The role involves creating innovative menus, preparing meals, and supervising kitchen staff. Ideal candidates will possess strong culinary skills and the ability to lead in a fast-paced environment.

Qualifications

• Extensive previous culinary experience required.
• Ability to remain calm and thrive under pressure.
• Excellent management and leadership skills.

Responsibilities

• Create innovative menus according to seasonal availability.
• Prepare and plate food according to kitchen specifications.
• Supervise and coordinate all food preparation and presentation.

Skills

Culinary techniques

Leadership

Menu creation

Food safety

Education

High school diploma/GED

Certification from culinary school

ServeSafe or Food Handler’s Certification

Job description

Benefits:

Bonus based on performance

Company parties

Employee discounts

Health insurance

Opportunity for advancement

Benefits/Perks

Flexible Scheduling

Competitive Compensation

Career Advancement Opportunities

Job Summary

We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you.

Responsibilities:

Create innovative menus according to the seasonal availability of ingredients and customer expectations

Prepare and plate food according to kitchen specifications

Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit

Supervise and coordinate all food preparation and presentation

Provide training and leadership for kitchen staff

Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price

Follow all food safety rules and regulations

Qualifications:

High school diploma/GED

Extensive previous culinary experience

Certification from culinary school preferred

ServeSafe or Food Handler’s Certification

Advanced knowledge of culinary techniques and recipes

Ability to remain calm and thrive under pressure

Excellent management and leadership skills