Sous Chef - Hartford

Advanced Hospitality Systems; Hartford (CT); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Dental Insurance

Health Insurance

Employee discount

Paid time off

Job summary

Advanced Hospitality Systems is preparing to open a new restaurant in Hartford, CT, and is seeking a Sous Chef to help build the kitchen from the ground up. You will collaborate with the Kitchen Manager to oversee culinary activities, ensure recipes and health standards are met, and contribute to a guest-centered dining experience from day one.

This hands-on role requires leadership, 1+ year in a kitchen leadership, ServeSafe certification, and strong food safety knowledge.

Qualifications

• Knowledge of food safety systems and procedures.
• Proficient in food preparation and knife skills.
• English language proficiency required.
• Minimum 1 year in a leadership role in a full-service kitchen.

Responsibilities

• Collaborate with Kitchen Manager to oversee all kitchen activities and ensure recipe adherence.
• Oversee ingredient prep and cooking to maintain consistency and taste.
• Assist development of new menu items to meet guest expectations.
• Manage catering package prep and events coordination.
• Train and mentor junior kitchen staff and ensure safety.
• Coordinate with front-of-house for special requests and dietary needs.
• Maintain clean, safe work environment and equipment upkeep.
• Monitor inventory and food costs to minimize waste.

Skills

Food Safety knowledge

Food prep & knife skills

English proficiency

Leadership experience

Education

High school or GED

Formal culinary training

Job description

Be Part of Something from Day One

We're getting ready to open the doors to an exciting new restaurant, and we're looking for passionate leaders to help build it from the ground up. This is a unique opportunity to join the team before opening day, shape the culture, hire and develop an incredible staff, and play a key role in creating an exceptional guest experience from the very beginning. If you're excited by the idea of launching a new location, growing alongside an expanding organization, and making a lasting impact from day one

DESCRIPTION AND RESPONSIBILITIES

AS A SOUS CHEF, YOUR RESPONSIBILITIES INCLUDE...

• Collaborate with Kitchen Manager to oversee all kitchen and culinary activities including food preparation, cooking and plating. Ensure compliance with established recipes, quality standards and health regulations.
• Oversee and participate in the preparation of ingredients, sauces, and other components for various dishes across the menu. Monitor the cooking and baking process to maintain consistency and exceptional taste.
• Assist with development of new and innovative, quality food items to meet market and guest expectations.
• Oversee food preparation and production for catering packages.
• Collaborate with the culinary team to cater for special events and private functions, ensuring a seamless dining experience for guests.
• Following instructions and recommendations in taking care of daily food preparation and duties assigned by the Kitchen Manager to uphold the quality standards set by the company.
• Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, use of kitchen equipment, and utensil sanitation and safety issues.
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary, and in perfect operating order.
• Assist in managing kitchen inventory, ordering supplies and ensuring proper storage of ingredients to minimize wastage and control food costs.
• Managing daily requirements, functions, and last-minute events.
• Responsible for training and mentoring junior kitchen staff.
• Works closely with the front of house staff to coordinate smooth food service and accommodate special guest requests and dietary restrictions.
• Promote and maintain good working relationships throughout the entire kitchen staff.
• Ensures management style and working methods are in line with the core values.
• Establish, maintain, and enforce consistent high-performance standards.

The Sous Chef reports directly to the Executive Sous Chef.

JOBREQUIREMENTS:

• Technical: Thorough knowledge of Food Safety systems and procedures. Food prep & knife skills
• Language: English, Basic Spanish (preferred but not required)
• Experience:
  • High school or GED equivalent
  • Formal culinary training (preferred but not required)
  • Minimum 1 year in a leadership role within a full-service restaurant kitchen
• Certifications: ServeSafe Certified
• Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs.
• Details: Full Time, In-Person,Day, Evening & Weekend availability

SALARY & BENEFITS

• Starting at $60,000 annually depending on experience, plus bonus
• Dental Insurance
• Employee discount
• Health Insurance
• Paid time off