Sous Chef

Ontario Trillium Foundation; Guilford (CT); On-site; USD 45,000 - 70,000; Full time

Job summary

Ontario Trillium Foundation seeks an experienced Sous Chef for a new restaurant in Guilford. The role requires a passion for cooking from scratch, strong leadership skills, and the ability to maintain high standards in food quality and safety. Responsibilities include overseeing food preparation, leading kitchen staff, ensuring compliance with sanitation standards, and managing inventory. Candidates should possess a creative mindset and the ability to work calmly under pressure. Insight into cooking style is encouraged with applications.

Qualifications

• Experience in a high-volume kitchen environment.
• Ability to lead and motivate kitchen staff.
• Strong understanding of food quality and safety standards.

Responsibilities

• Maintain quality control and consistency of production.
• Lead food prep and production, ensuring proper setup at all stations.
• Supervise cooks and train team members.

Skills

High volume cooking

Attention to detail

Team leadership

Sanitation standards

Recipe modification

Job description

About the Restaurant

Are you a sous chef that is ready to make a giant leap in your culinary career? Are you able to handle high volume with high attention to detail, work clean and organized, and lead staff into the battle? Do people want to follow you into the battle? Can you teach your staff why you do something instead of demanding it done?

The restaurant features two dueling pizza ovens, two floors, two bars, amazing outdoor seating and is located at 300 Oxford Rd in Oxford at the Quarry Walk. Guilford coming soon!

We are seeking an experienced and creative Chef, that is able to keep calm under pressure, think outside the box, cook everything from scratch, and assign clear and precise direction to the team.

Concept and Location

The concept will feature a wide range of pizzas with a hybrid of New Haven & Neapolitan dough, featuring traditional and modern ingredients. Also, a small menu of entrees, sharable appetizers, and salads.

Sous Chef Responsibilities

• Maintaining quality control and consistency of production by cataloging recipes, watching proper techniques, and tasting food.
• Maintaining organization of food storage, meeting sanitation and cleanliness standards.
• Enforcing kitchen schedule to meet goals.
• Leading the line from the cooking station when needed.
• Attending weekly management meetings.

Sous Chef Supervisory Responsibilities

• Assign work to team members.
• Assist Chef with evaluating performance of team members.
• Enforce policies and assist with employee discipline process.
• Train team members.
• Hire team members.
• Oversee food quality and consistency.
• Maintain, care for, and preserve equipment.
• Ensure safety and sanitation.

Chef Day-to-Day Operations

• Lead food prep and production.
• Ensure all stations have proper setup and standard quality food.
• Oversee cleanliness and proper organization of all stations and storage areas.
• Ensure food has been properly rotated in all stations and storage areas.
• Assist with catering needs.
• Investigate any customer complaints to ensure issues do not reoccur.

Additional Sous Chef Responsibilities

• Set up the kitchen with cooking utensils and equipment, like knives, pans, and kitchen scales.
• Study each recipe and gather all necessary ingredients.
• Cook food in a timely manner.
• Delegate tasks to kitchen staff.
• Inform wait staff about daily specials.
• Ensure appealing plate presentation.
• Supervise cooks and assist as needed.
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy).
• Monitor food stock and place orders.
• Check freshness of food and discard out-of-date items.
• Experiment with recipes and suggest new ingredients.
• Ensure compliance with all health and safety regulations within the kitchen area.

Apply with insight into cooking style and why you would be a good fit.