Sous Chef

Greathorse•Hampden, MA

8d•Onsite

About The Position

The Sous Chef serves as the second in command of the kitchen. The Sous Chef is responsible for assisting the Executive Chef and Sr. Sous Chef in supervising food production for all food outlets, banquet events, and other functions at GreatHorse. This position requires night, weekend, and holiday availability.

Requirements

Extensive experience in high-end restaurant, hotel, or country club food and beverage management
Strong sense of urgency
Availability to work various shifts, including weekends.
Must be able to stand and walk for extended periods.
Have a good attitude and participate as a member of the team.
Able to work a flexible schedule, including nights, weekends, and holidays.

Nice To Haves

Culinary certifications preferred
Strong leadership, communication, and interpersonal skills
Knowledge of menu development, food costing, and inventory management
Understanding of food safety and sanitation regulations
Ability to remain calm and professional in a fast-paced work environment.

Responsibilities

Prepare or directly supervise kitchen staff responsible for daily food preparation, ensuring all cooking methods, garnishing, presentation, and portion sizes meet established recipes and quality standards.
Assist the Executive Chef and Sr. Sous Chef with monthly inventory management, pricing, cost controls, purchasing, requisitioning, and food production oversight.
Assume full responsibility for kitchen operations in the absence of the Executive Chef and Sr. Sous Chef.
Support the Executive Chef and Sr. Sous Chef in supervising, training, and developing kitchen staff while ensuring compliance with sanitation and safety standards.
Consistently maintain high standards of food quality, presentation, taste, and consistency.
Recommend maintenance, repair, and upkeep needs for kitchen facilities and equipment.
Prepare reports, schedules, menu costing, and other administrative tasks as assigned by the Executive Chef and Sr. Sous Chef.
Work in any kitchen station as needed to support operational demands.
Assist with implementing energy conservation and waste reduction procedures within the kitchen.
Support the development and coordination of training and professional development opportunities for culinary staff.
Collaborate with dining service personnel during daily lineups and operational meetings.
Assist with food procurement, receiving, storage, inventory organization, and issuing of food items.
Coordinate and oversee setup, presentation, and execution for events and service operations.
Address guest concerns professionally, report complaints to the Executive Chef and Sr. Sous Chef, and assist in resolving issues promptly and effectively.
Maintains reasonable, regular, punctual attendance consistent with Company policies, the Americans with Disabilities Act (ADA), the Family Medical Leave Act (FMLA), and other federal, state, and local standards.
Adapts to changing duties, as required, based on business needs.