Sous Chef - Canton

Trillium; Canton (MA); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Medical, dental, vision benefits

Short-term disability

401k with generous match

Job summary

Trillium in Canton, MA is seeking a Sous Chef to join our kitchen team. You will oversee the main kitchen line, ensure high quality meals per our standards, and manage production schedules to consistently meet guest expectations.

You will lead and educate staff, control food, labor, and waste costs, uphold sanitation and safety, and partner with leadership to develop talent and optimize operational performance.

Qualifications

• Minimum 3 years kitchen staff supervisory experience.
• Minimum 5 years technical food production experience in modern dining restaurant.
• Well rounded food background with extensive knowledge of all kitchen equipment.

Responsibilities

• Inspire a passionate team culture in support of consistent execution of Trillium's goals
• Lead, inspire, and educate restaurant staff to achieve defined goals
• Drive cost control including food, equipment, labor, and waste
• Ensure kitchen sanitation and safety compliance
• Monitor inventory, portioning, and shelf-life levels
• Expedite orders for efficient production and guest delivery

Skills

Leadership

Cost control

Menu knowledge

Communication

Attention to detail

Staff development

Job description

Trillium is seeking a Sous Chef to join our team at our Canton location ! In this position, you will be responsible for delegation of main kitchen line management and technical food production. You will also be responsible for the preparation of high quality meals in accordance with our standards, menu specifications, and production schedules. You will work to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.

Job Duties & Responsibilities:

Leadership

• Inspire a passionate team culture in support of consistent execution of Trillium's goals
• Drive a culture of continuous improvement and strive for operational excellence by collaborating with cross-functional teams
• Lead, inspire, and educate restaurant staff to achieve their defined goals and results, consistently monitoring performance and creating development plans
• Partner with Human Resources to address employee relations issues; identify appropriate training and/or coaching opportunities and follow-up to ensure effective, legally compliant, and consistent resolutions are reached
• Provide positive, actionable solutions when faced with challenges
• Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner
• Execute and supervise food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, etc.
• Responsible in assisting Executive Chef in hitting all budgeting goals by maintaining proper inventory, pricing, portioning and shelf-life levels.
• Monitor and control all labor and food costs through effective scheduling, training, and supervising the production of the food
• Assist in the development of food products and menus as needed for menu presentations
• Expedite orders to maximize efficient production and delivery to the guest in the proper order
• Monitor and control the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment in compliance with Trillium and industry standards
• Conduct quality checks of good received
• Ensure appropriate rotation of all stored products
• Monitor and ensure compliance with recipe specifications

Additional duties may be assigned as necessary.

Desired Qualifications & Abilities

Qualifications & Experience

• Minimum 3 years kitchen staff supervisory experience
• Minimum 5 years technical food production experience in modern dining restaurant
• Well rounded food background with extensive knowledge of all kitchen equipment

Knowledge, Skills & Abilities

• Excellent verbal, written communication, and math analyzation
• Proven track record of cost control including food, equipment, labor, and waste
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
• Ability to write routine reports and correspondence
• Ability to calculate and apply figures and amounts in recipe and labor costing and control
• Ability to follow delegation while providing technical and management troubleshooting and problem-solving techniques
• Organized and efficient with great attention to detail
• Strong interpersonal staff relations and leadership skills
• Ability to remain calm under pressure and communicate clearly, with composure and enthusiasm, to customers and staff
• Ability to provide consistent food quality
• Willing to work a flexible weekend schedule (Friday-Sunday) including nights and holidays
• Excellent conflict resolution skills
• Move lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance
• Medical, dental and vision benefits with no wait period
• Short term disability and life insurance
• 401k plan with generous match with no wait period