Sous Chef at Barnsboro Inn

 Dating back to the 1700s, the Barnsboro Inn has stood the test of time offering great food, service and a friendly environment.  We are seeking an experienced Sous Chef who has worked in fast paced and high volume environments. Our ideal candidate is looking for a challenging yet rewarding role in an expanding environment.

This is a full-time position offering a comprehensive package including:

o A Competitive Base Salary

o Quarterly Bonus Program

o Paid Vacation and Sick Time

o Medical, Dental, and Vision Benefits Coverage

o Dining Discount

Reports to: Executive Chef

Position Summary

The Sous Chef works under the daily direction of the Executive Chef and supports the successful operation of the kitchen thru supervising and developing kitchen staff, ensuring proper preparation and execution of menu items while meeting budget goals to drive the success of the business.

Essential Functions

1. Hires, trains and develops staff effectively and takes corrective action as necessary on a timely basis and in accordance with company policy. Consults with management team as appropriate.

2. Responsible for food costs and labor costs

3. Monitor and ensure that standard kitchen operating procedures are met

4. Work with Executive Chef on developing new menu items

5. Oversee the line during service while monitoring cooks’ progress and flow of service

6. Support and manage prep for service; ensure all prep items and recipes are made to standard

7. Supervises hourly back of house staff and fills a role on the line or expo as needed.

8. Schedules staff per business needs, files reports and monitors time & attendance as needed

9. Manage inventory and costs with the Executive Chef

10. Performs other duties as assigned

Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking.

Position Requirements

1. 3+ years of Kitchen Management

2. Degree from Culinary Arts school is preferred; may substitute additional experience for education

3. ServSafe Certification

4. Prior experience in menu creation, recipe writing & costing

5. Prior experience with inventory management

6. Ability to optimize staff productivity

7. Must be able to work flexible hours, days, nights and holidays

8. Exceptional communication, supervisory and coaching/training skills

9. Must be able to listen attentively to employees, dining room staff and guests (open and willing ability to work as a team with a “we are all in this together” approach)

We are an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Employment Type: Full Time
Years Experience: 1 - 3 years
Salary: $48,000 - $55,000 Annual
Bonus/Commission: Yes