Sous Chef — Lead Kitchen, Menu Innovation, and Events

Advanced Hospitality Systems; Fairfield (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 seeking a Sous Chef to lead culinary operations in a fast-paced restaurant environment. You will collaborate with the Kitchen Manager, oversee food preparation, and ensure adherence to recipes, quality standards, and health regulations.

You’ll help develop new menu items, manage catering prep, and guide junior staff to deliver exceptional dining experiences. The role requires 90% hands-on kitchen work, the ability to lift 50 lbs, and a flexible schedule including

Qualifications

• Knowledge of Food Safety systems and procedures.
• Proficient in food preparation and knife skills.

Responsibilities

• Collaborate with Kitchen Manager to oversee kitchen activities, ensure recipes and health regulations.
• Oversee ingredient prep for menu items and maintain consistency in taste.
• Assist with development of new quality food items meeting guest expectations.
• Oversee catering preparation and events to ensure seamless dining experiences.
• Train and mentor junior kitchen staff to maintain high performance.

Skills

Food safety knowledge

Food prep & knife skills

Education

High school or GED

Culinary training (formal)

Job description

Advanced Hospitality Systems is seeking a Sous Chef to lead culinary operations in a fast-paced restaurant environment. You will collaborate with the Kitchen Manager, oversee food preparation, and ensure adherence to recipes, quality standards, and health regulations.

You’ll help develop new menu items, manage catering prep, and guide junior staff to deliver exceptional dining experiences. The role requires 90% hands-on kitchen work, the ability to lift 50 lbs, and a flexible schedule including