Sous Chef

Journeyman Distillery

61d

About The Position

The Union Hall restaurant at Journeyman Distillery is seeking a culinary leader with proven success in high quality, fast-paced kitchen environments. The Sous Chef will be integral, not only in serving our valued guests, but also in championing our efforts to develop our next generation of culinary superstars. The Sous Chef will oversee the daily operations of the Journeyman Distillery, Union Hall, and catering kitchen, including staff productivity and food production, menu development, inventory and ordering of supplies, and cost control. The Sous Chef shall exemplify Journeyman's core values and the Culinary Team’s highest standards of quality, consistency, and joyful service to the guests. At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package.

Requirements

Culinary Degree preferred and/or a minimum of 2-3 years culinary supervisory position in a reputable restaurant
Up-to-date ServSafe certification, with a clear understanding and commitment to impeccable sanitation practices
Thorough knowledge and understanding of proper cooking techniques, ingredients, and equipment; Ability to work all stations in kitchen
Ability to perform moderate physical work; may be required to lift up to 70 pounds occasionally, up to 50 pounds frequently, and up to ten pounds constantly; Ability to perform such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting.
Must have reliable transportation.
Work habits include regular attendance, teamwork, initiative, dependability, and promptness.
Must be able to work most holidays and weekends, as these are the busiest times for Journeyman Distillery.
Thorough knowledge of food preparation, kitchen maintenance, sanitation, nutrition, and operation procedures as would normally be acquired through a high school education or equivalent, plus two to three years additional college-level course of study or culinary trades training or equivalent experience.
Knowledge of general business administration practices as applied to food preparation and kitchen maintenance operational practices and procedures as would be acquired through three to six years of similar experience in progressively responsible positions. Prior supervisory experience preferred but not required.

Nice To Haves

Experience managing seasonal business flow, developing creative seasonal offerings, seasonal menu engineering, and continual development of catering menu is a plus.
Experience developing culinary staff members in areas of leadership, menu development, and creativity.

Responsibilities

Maintain responsibility for the hiring, training, and proficiency of culinary employees, including performance reviews and formal development plans in the restaurant kitchen and catering departments.
Monitor and train the culinary staff, sanitation and safety, as well as related production activities to ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Assist with departmental operations across Journeyman properties as required.
Participate fully in food preparation to consistently produce food that is of high quality in taste and presentation within established guidelines; work on line during service and assist wherever needed.
Ensure that all items needed for menu preparation are in stock.
Maintain purchase order system, ordering and receiving programs to ensure proper quality and price on all purchases.
Ensure adherence to recipes, correct food preparation methods, portion control, and presentation of menu items.
Inspect the cleanliness/mise en place of all kitchen areas (floor, stations, coolers, store room, dish washing, etc.) and immediately direct respective culinary staff to correct any deficiencies; Ensure that quality and details are being maintained.
Ensure that culinary staff maintain and strictly abide by state sanitation/health regulations and Journeyman requirements.
Maintain proper storage procedures as specified by Health Department and Journeyman requirements (wrap, label, and date).
Ensure that applicable kitchen equipment is in proper working order prior to shift; Communicate any maintenance, repair, or upkeep issues to the Executive Chef and Head of Maintenance.
Instruct culinary staff in the correct usage and care of all equipment in the kitchen operation, with a focus on safety.
Minimize waste and maintain controls to attain forecasted food and labor costs.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Evaluate all food products received to maintain quality specifications.
Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
Promote positive guest relations at all times.
Conduct monthly inventories, cost controls, and requisitioning/ordering of supplies.