Sous Chef - Canton

Trillium•Canton, MA

34d•$65,000 - $75,000•Onsite

About The Position

Trillium is seeking a Sous Chef to join our team at our Canton location! In this position, you will be responsible for delegation of main kitchen line management and technical food production. You will also be responsible for the preparation of high quality meals in accordance with our standards, menu specifications, and production schedules. You will work to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.

Requirements

Minimum 3 years kitchen staff supervisory experience
Minimum 5 years technical food production experience in modern dining restaurant
Well rounded food background with extensive knowledge of all kitchen equipment
Excellent verbal, written communication, and math analyzation
Proven track record of cost control including food, equipment, labor, and waste
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to write routine reports and correspondence
Ability to calculate and apply figures and amounts in recipe and labor costing and control
Ability to follow delegation while providing technical and management troubleshooting and problem-solving techniques
Organized and efficient with great attention to detail
Strong interpersonal staff relations and leadership skills
Ability to remain calm under pressure and communicate clearly, with composure and enthusiasm, to customers and staff
Ability to provide consistent food quality
Willing to work a flexible weekend schedule (Friday-Sunday) including nights and holidays
Excellent conflict resolution skills
Move lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance

Responsibilities

Inspire a passionate team culture in support of consistent execution of Trillium’s goals
Drive a culture of continuous improvement and strive for operational excellence by collaborating with cross-functional teams
Lead, inspire, and educate restaurant staff to achieve their defined goals and results, consistently monitoring performance and creating development plans
Partner with Human Resources to address employee relations issues; identify appropriate training and/or coaching opportunities and follow-up to ensure effective, legally compliant, and consistent resolutions are reached
Provide positive, actionable solutions when faced with challenges
Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner
Execute and supervise food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, etc.
Responsible in assisting Executive Chef in hitting all budgeting goals by maintaining proper inventory, pricing, portioning and shelf-life levels.
Monitor and control all labor and food costs through effective scheduling, training, and supervising the production of the food
Assist in the development of food products and menus as needed for menu presentations
Expedite orders to maximize efficient production and delivery to the guest in the proper order
Monitor and control the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment in compliance with Trillium and industry standards
Conduct quality checks of good received
Ensure appropriate rotation of all stored products
Monitor and ensure compliance with recipe specifications
Additional duties may be assigned as necessary.