Sous Chef

Ontario Trillium Foundation; Swampscott (MA); On-site; USD 50,000 - 70,000; Full time

Job summary

Ontario Trillium Foundation in Swampscott is looking for a dedicated Sous Chef to assist the Executive Chef in managing kitchen operations, maintaining food quality and safety, and providing leadership to kitchen staff. The ideal candidate will have strong experience in kitchen environments, exceptional leadership skills, and a commitment to guest satisfaction. This role requires working an average of 55-60 hours per week and involves crucial responsibilities including training staff and ensuring adherence to health regulations.

Qualifications

• Experience in a kitchen environment.
• Ability to manage kitchen operations during the Executive Chef's absence.
• Strong leadership and communication skills.

Responsibilities

• Assist the Executive Chef in daily kitchen operations.
• Maintain food quality and safety standards.
• Train and manage kitchen staff.
• Handle purchasing and vendor management.
• Ensure customer satisfaction and operational efficiency.

Skills

Leadership

Team collaboration

Cost management

Problem-solving

Training

Job description

Sous Chef

Leadership

The Sous Chef is responsible for assisting the Executive Chef in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. In the Executive Chef’s absence, the Sous Chef is directly responsible for all kitchen operations. The Sous Chef is expected to work an average of 55-60 hours per week.

Leadership responsibilities include:

• Working with the Executive Chef to create a cohesive team within the kitchen.
• Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team.
• Maintaining a positive “win-win” attitude
• Working vigorously to improve the restaurant through the use of quality management systems.
• Demonstrating support for all decisions made by the management team.
• Projecting a united management front to the staff.

Building the Business and Guest Base

• Working closely with the Executive Chef to build food sales through the delivery of consistent, high quality products.
• Operating the kitchen with a guest‑satisfaction mentality.
• Making decisions based on what is best for the guest.
• Solving problems so that each guest will want to return.

Quality of Operations

• Ensuring strict adherence to our standards for food quality, through the use of proper Routines.
• Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept.
• Paying attention to details.
• Maintaining high standards in all areas of safety, security and sanitation.
• Ensuring all Health Department regulations are enforced at all times.

Cost Management and Profitability

• Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs.
• Assisting the Executive Chef in:
• Monitoring daily labor reports & managing employees to their scheduled hours.
• Writing accurate prep lists for each employee (w/ quantities & cleaning projects) on a shift by shift basis.
• Placing accurate orders to vendors based on the chef’s ordering system.
• Assisting in generating accurate inventory counts on a regular basis.

Purchasing

• Monitoring quality and managing prime and local vendors accordingly.
• Assisting the Executive Chef in placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives.
• Proper receiving, rotation, storage and handling of all food products.

Production

• Taking a hands‑on approach and being directly involved in daily production.
• Setting appropriate prep levels (w/reference to menu item sales) to ensure fresh product and effective use of labor.

Personnel

• Recruiting, hiring and scheduling a crew of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations.

Recruiting & Hiring

• Assist in hiring a crew of quality kitchen employees.
• Ensuring all kitchen employees’ personnel files are completed at time of hire to include application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I‑9 form.
• No employee may begin work without presenting legitimate identification, which shows that he/she is allowed to work in the United States.

Training

• Assisting the Executive Chef in implementing the new company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc.
• Working with the Executive Chef to provide on‑going training of kitchen systems and menu to FOH managers and hourly staff through pre‑meals and additional meetings as necessary.
• Teaching and coaching staff on a daily basis.
• Holding BOH Pre‑Meals daily, and leading those meetings in the absence of the Executive Chef, to review specials, menu items and discuss kitchen issues.
• Attending FOH Pre‑Meals daily, and leading those meetings in the absence of the Executive Chef, to review specials, menu items and discuss kitchen issues.

Administration

• Working with the Executive Chef to ensure all kitchen employees receive a semi‑annual review.
• Maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman’s compensation, termination reports and change of status forms.
• Participate in the weekly management meetings.

Problem Solving/Judgement

• Demonstrating a proactive attitude regarding all aspects of the business.
• Consistently making decisions that are in the best interest of our guests, employees and investors.
• Making difficult decisions.
• Remaining alert to all aspects of the operation.
• Recognizing potential problems and solving them in an effective and efficient way.