Sous Chef

The Village Tavern, Inc.; Salem (OR); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a skilled Sous Chef to lead kitchen operations in a dynamic environment. This role offers the chance to work closely with a celebrated Executive Chef, providing valuable mentorship and growth opportunities. The ideal candidate will have extensive experience in food preparation, menu design, and staff management, ensuring high standards of quality and safety in food service. With a focus on teamwork and a positive attitude, you will thrive in a friendly atmosphere while enjoying benefits like free meals, health insurance, and flexible scheduling. If you are passionate about culinary excellence and ready to take your career to the next level, this is the perfect opportunity for you.

Benefits

Opportunities for advancement

Friendly work environment

Free meals

Health and dental insurance

Paid vacations

Flexible scheduling

Qualifications

• 5+ years of experience in a kitchen environment.
• Strong teamwork skills and a positive attitude are essential.

Responsibilities

• Supervise kitchen staff and coordinate food preparation activities.
• Plan menus and ensure meal quality and uniform serving sizes.

Skills

Food Cost Control

Inventory Management

Menu Design

Labor Management

Bilingual Skills

Teamwork

Cooking Techniques

Tools

Orca Inventory System

Job description

Join to apply for the Sous Chef role at The Village Tavern, Inc.

Village Tavern Salem is seeking an experienced Sous Chef to oversee daily food preparation and other food service areas. The role involves directing kitchen staff and addressing food-related concerns. The Sous Chef will work directly under the celebrated Executive Chef Dan Forrestall, offering a valuable learning opportunity.

Job Duties

1. Check freshness of food and ingredients
2. Supervise and coordinate activities of cooks and other food preparation workers
3. Develop recipes and determine presentation methods
4. Plan menus, ensure uniform serving sizes and meal quality
5. Inspect supplies, equipment, and work areas for cleanliness and functionality
6. Hire, train, and supervise kitchen staff
7. Order and maintain inventory using the Orca Inventory System
8. Monitor sanitation and adhere to safety standards
9. Work hours: minimum 50 hours/week, potentially increasing to 60 during peak season

Benefits

• Opportunities for advancement and growth
• Friendly, enjoyable work environment
• Free meals
• Health and dental insurance
• Paid vacations
• Flexible scheduling

Requirements

• 5+ years of experience
• Experience in food cost control, inventory, menu design, and labor management
• Bilingual skills are a plus
• Strong teamwork and positive attitude
• Flexible availability, including weekends and holidays
• Ability to cook meats, fish, vegetables, and hot foods efficiently
• Maintain a clean, organized, and compliant work area
• Previous high-volume experience preferred