Sous Chef

Meriwether Godsey, Inc.•Middleburg, VA

5d•$26 - $28•Onsite

About The Position

Meriwether Godsey is seeking a Full-time Sous Chef to work alongside the Executive Chef in managing daily kitchen activities. This role involves overseeing staff, assisting with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking at an experiential, college-prep boarding and day school in scenic Middleburg, VA.

Requirements

Formal Culinary Training or a minimum of 4 years of culinary experience at a Chef or Sous Chef level required.
Experience with high-volume foodservice operations.
High levels of professionalism and strong leadership skills.
Excellent communication and good organizational skills.
Must be able to read and follow recipes as provided by the company.
Flexibility: ability to switch between locations and job duties.
Reliable Transportation.

Nice To Haves

Experience with purchasing/ordering preferred.
Growing knowledge of sustainable practices.
ServSafe® Food Protection Manager Certification preferred.

Responsibilities

Ensure quality and timeliness of food production, using batch-cooking methods to maintain the quality and freshness of the product.
Assist Chef with all aspects of production; work collaboratively alongside other production staff to incorporate key ingredients/products into recipe and menu offerings daily.
Train additional kitchen staff in accordance with MG recipes and kitchen policies.
Conduct training and in-services for staff in an assigned area.
Use traditional, made-from-scratch preparation methods and keep accurate production logs.
Participate in transporting, setting up, garnishing, maintaining, and breaking down food and supplies at assigned stations.
Adhere to food safety, sanitation standards, and all HACCP recordings.
Manage food and product ordering by keeping detailed records and minimizing waste through driving sustainability programs to improve waste reduction and manage budgetary concerns.
Supervises all food preparation and presentation to ensure quality and restaurant standards.
Guides kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
Conducts daily pre-production and service meetings. Ensures food is prepared according to standards.
Additional duties may include: filling in for Chef when necessary, purchasing/ordering necessary products, being responsible for team production, quality assurance, and other duties as requested.