Sous Chef

Aldrich Mansion; Warwick (RI); On-site; USD 68,000 - 70,000; Full time

Job summary

The Aldrich Mansion in Rhode Island is seeking a highly skilled Sous Chef to serve as the second in command in our kitchen. You will work under the Executive Chef to maintain and enhance guest satisfaction through culinary excellence and strong kitchen leadership.

Responsibilities include assisting in menu design, supervising kitchen staff, and ensuring quality and safety standards across night and weekend operations. This full-time role requires 45+ hours weekly with nights and weekends.

Qualifications

• 8+ years' experience as Sous Chef in the Banquet industry.
• Strong knowledge of cooking methods, ingredients, equipment and procedures.
• Proven leadership and staff management to lead and motivate kitchen staff.
• Excellent verbal communication to coordinate with kitchen and front-of-house teams.
• Familiarity with MS Office and restaurant management software; POS.

Responsibilities

• Maintain a positive, professional approach with coworkers and customers.
• Help in the preparation and design of all food menus.
• Discussing sales contracts and menu details with the Banquet Sales Department and the Head Chef.
• Produce high quality plates both in design and taste.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff, establish working schedules, and assess staff’s performance.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.

Skills

Staff management

Verbal communication

Under pressure

Culinary methods

Education

Culinary degree

Tools

MS Office

Restaurant software

POS systems

Job description

The Aldrich Mansion is looking for a highly skilled Sous Chef to be the second in command in our kitchen, following our ExecutiveChef’s specifications and guidelines. The qualified candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Title: Sous Chef

Work Type: Full Time

Hours: 45+hrs - Nights and Weekends

Wages: Salary - $68,000.00 – $70,000.00

Responsibilities

• Maintain a positive and professional approach with coworkers and customers
• Help in the preparation and design of all food menus
• Discussing sales contracts and menu details with the Banquet Sales Department and the Head Chef.
• Produce high quality plates both in design and taste
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedules, and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards

Requirements

• Proven 8+ years' experience as a Sous Chef in the Banquet Industry
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management with the abilitytoleadandmotivatekitchenstaff andfosterapositive and productiveworkenvironment. Using accuracy and speed in handling emergency situations and providing solutions
• Excellent verbal communication skills to effectively coordinate with kitchen staff and front-of-house teams.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS Degree in Culinary Science or related certificate would be a plus