Sous Chef - Lead Kitchen, Menu Creation & Growth

Ontario Trillium Foundation; Salem (MA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Advancement opportunities

Fun, friendly work environment

100% off meals

Health and dental package

Paid vacations

Flexible schedule

Job summary

Village Tavern Salem is seeking an experienced Sous Chef to oversee daily food preparation and guide kitchen staff in delivering high-quality meals. You will supervise cooks, develop recipes, plan menus, and ensure consistent portioning and presentation.

The role emphasizes cleanliness, safety, and efficient operation, with potential 50–60 hour weeks during peak season. A strong focus on food freshness and team leadership is essential for success in this busy dining venue.

Qualifications

• Experience as a Sous Chef or in a senior kitchen role.
• Ability to supervise cooks and food prep workers.
• Strong focus on freshness, quality, and presentation.
• Willingness to work 50–60 hours per week during peak season.

Responsibilities

• Check freshness of food and ingredients.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Develop recipes and present dishes.
• Plan menus and ensure uniform serving sizes and meal quality.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Hire, train, and supervise kitchen staff.
• Order and maintain inventory of food and supplies.
• Inventory is managed using Orca Inventory System.
• Monitor sanitation practices and follow kitchen safety standards.

Skills

Kitchen supervision

Inventory management

Recipe development

Food presentation

Quality control

Hiring/training staff

Tools

Orca Inventory System

Job description

Village Tavern Salem is seeking an experienced Sous Chef to oversee daily food preparation and guide kitchen staff in delivering high-quality meals. You will supervise cooks, develop recipes, plan menus, and ensure consistent portioning and presentation.

The role emphasizes cleanliness, safety, and efficient operation, with potential 50–60 hour weeks during peak season. A strong focus on food freshness and team leadership is essential for success in this busy dining venue.