Jr Sous Chef

Dartcor•Stamford, CT

37d•$30

About The Position

We are looking for a dedicated and skilled Jr sous Chef to join our team with Datcor. In this position, you will work closely with the culinary team to prepare and execute high-quality menu items, ensuring they meet our established standards for taste, presentation, and consistency. If you thrive in a fast-paced kitchen environment and have a passion for delivering exceptional dishes, this role could be a perfect fit for you. Dartcor Enterprises leverages the power of hospitality to inspire human connection and unlock the potential of people, teams, and communities. Through our family of brands—Dartcor Hospitality, Chelsea Hospitality Group, and Ōme Caterers—we design and deliver experiences that elevate daily life and reimagine the role of food, service, and space in the modern world. From next-generation workplace dining to destination restaurants and high-end catering, Dartcor is where hospitality meets purpose—and where culture is created every day. Learn more at dartcor.com, ChelseaHG.com and Omecaterers.com

Requirements

At least 2 years of kitchen experience.
Ability to obtain a valid ServeSafe Certificate within 30 days of hire.
Physical ability to stand and walk for extended periods and work in varying temperatures.
Ability to lift up to 50 lbs. from ground to overhead for moderate distances.
Ability to push and pull forces of up to 50 lbs.

Responsibilities

Food Preparation & Execution:
Follow established recipes and portion controls to ensure consistency in taste and appearance.
Accurately prepare and cook assigned menu items while maintaining high-quality standards.
Assist with mise en place, including chopping, slicing, and prepping ingredients as directed by the Sous Chef or Executive Chef.
Maintain proper cooking techniques and timing to ensure orders are completed efficiently.
Kitchen Operations & Efficiency:
Execute assigned opening and closing duties according to ServeSafe guidelines and company protocols.
Collaborate with the culinary team to ensure timely, organized, and coordinated kitchen operations during service.
Monitor inventory levels and communicate shortages or equipment issues to the Sous Chef in a timely manner.
Organize, label, and store ingredients and prepared items according to food safety standards.
Quality Control & Consistency:
Taste all prepared food to ensure dishes meet quality, flavor, and presentation standards.
Adjust seasonings, textures, and presentations according to restaurant specifications and guest requests.
Immediately report any inconsistency in product quality to the Sous Chef or Executive Chef.
Staffing and Safety:
Follow health department regulations, ServeSafe guidelines, and food safety standards.
Maintain a clean and sanitized workstation, ensuring tools and equipment are cleaned and stored properly at the end of each shift.
Adhere to safety protocols when handling knives, hot surfaces, and equipment to prevent injuries.
Report accidents, injuries, or hazardous conditions to management immediately.