Sous Chef

Johnny B's Roadside Saloon; Wolcott (CT); On-site; USD 45,000 - 65,000; Full time

Job summary

A popular roadside saloon in Connecticut seeks a skilled Sous Chef to collaborate closely with the Executive Chef in creating innovative menus and preparing outstanding meals. The ideal candidate will possess extensive culinary experience and bring strong leadership skills to the kitchen, ensuring high-quality food delivery while adhering to safety regulations.

Qualifications

• Extensive previous culinary experience in steaks and seafood.
• Ability to thrive under pressure.
• Excellent management and leadership skills.

Responsibilities

• Create innovative menus based on seasonal ingredients.
• Supervise and coordinate food preparation and presentation.
• Assist Executive Chef with kitchen operations.

Skills

Culinary techniques

Leadership

Menu creation

Inventory management

Food safety

Pressure handling

Education

Certification from culinary school

ServeSafe or Food Handler’s Certification

Job description

MUST BE AVAILABLE NIGHTS & WEEKENDSMUST HAVE YOUR OWN RELIABLE TRANSPORTATION

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.

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 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:

Extensive previous culinary experience including but not limited to steaks, fresh seafood & daily made from scratch specials.

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