Sous Chef

LaBelle Winery•Derry, NH

14d•$60,000 - $65,000•Onsite

About The Position

The Sous Chef is to be the second in command in the kitchen, and is responsible for planning and directing food preparation within both Executive and Head Chef’s specifications and guidelines. The successful candidate will employ culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. The successful candidate will be a personable, engaging, highly energetic individual who is outgoing and knowledgeable about wine and food. Attention to kitchen safety, cleanliness, punctuality and organization are a must. Excellent representation of the LaBelle Winery Brand is imperative. Team mentality a must. Must be able to work a flexible schedule, where weekends and holidays and evenings are a must. Must be a team player who will protect the company and its brand in each and every aspect of the job.

Requirements

High school diploma or GED
4+ years of experience as a line cook, restaurant cook, or prep cook, fine dining experience preferred
Experience in kitchen operations, specifically the ability to train others
Experience with various cooking methods and procedures
Ability to work in a fast paced environment
Maintain positive attitude at all times
Strong communication and organizational skills, both written and verbal
Food safety certification- food manager
Complete knowledge of preparation and production requirements in assigned duties
Ability to receive direction from supervisors, and willingness to learn
Ability to work reliably while unsupervised
Ability to train new hires and candidates for advancement on all sections of cold and hot food preparations
Consistent attendance and good attitude
5+ years culinary experience in a leadership role

Nice To Haves

Certificate in Culinary Arts preferred

Responsibilities

Help in the preparation, set up and design of all food menus
Produce high quality plates in both design and taste
Execute and delegate daily prep lists and produce orders; follow up and ensure completion
Assist in checking in and putting away food orders upon receiving
Ensure that the kitchen operates efficiently that meets high quality standards
Fill in for the Head Chef in planning and directing food preparation when necessary
Resourcefully solve any issues that arise and take control of any problematic situation
Manage and train kitchen staff, establish working schedule and assess staff’s performance with guidance from Executive Chef and Head Chef.
Comply with and enforce sanitation regulations and safety standards
Maintain a positive attitude and professional approach with coworkers and customers
Perform duties with Company’s best interest in mind at all times
Perform other duties as assigned