Sous Chef - Hartford

Advanced Hospitality•Farmington, CT

34d•$60,000 - $65,000•Onsite

About The Position

We're opening an exciting new restaurant and are looking for passionate leaders to help build it from the ground up. This is a unique opportunity to join the team before opening day, shape the culture, hire and develop an incredible staff, and play a key role in creating an exceptional guest experience from the very beginning. If you're excited by the idea of launching a new location, growing alongside an expanding organization, and making a lasting impact from day one.

Requirements

High school or GED equivalent
Minimum 1 year in a leadership role within a full-service restaurant kitchen
ServeSafe Certified
Thorough knowledge of Food Safety systems and procedures.
Food prep & knife skills
English language proficiency

Nice To Haves

Formal culinary training
Basic Spanish language proficiency

Responsibilities

Collaborate with Kitchen Manager to oversee all kitchen and culinary activities including food preparation, cooking and plating. Ensure compliance with established recipes, quality standards and health regulations.
Oversee and participate in the preparation of ingredients, sauces, and other components for various dishes across the menu. Monitor the cooking and baking process to maintain consistency and exceptional taste.
Assist with development of new and innovative, quality food items to meet market and guest expectations.
Oversee food preparation and production for catering packages.
Collaborate with the culinary team to cater for special events and private functions, ensuring a seamless dining experience for guests.
Following instructions and recommendations in taking care of daily food preparation and duties assigned by the Kitchen Manager to uphold the quality standards set by the company.
Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, use of kitchen equipment, and utensil sanitation and safety issues.
Supervise and inspect all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary, and in perfect operating order.
Assist in managing kitchen inventory, ordering supplies and ensuring proper storage of ingredients to minimize wastage and control food costs.
Managing daily requirements, functions, and last-minute events.
Responsible for training and mentoring junior kitchen staff.
Works closely with the front of house staff to coordinate smooth food service and accommodate special guest requests and dietary restrictions.
Promote and maintain good working relationships throughout the entire kitchen staff.
Ensures management style and working methods are in line with the core values.
Establish, maintain, and enforce consistent high-performance standards.