Executive Sous Chef

As the Executive Sous Chef in our company you will work directly with the Executive Chef, owners, and other management in developing and executing the food program for a la carte dining at the farm's restaurant and for private catered functions on premises. Your goal in participating and helping to manage this food program should be to carry out the vision of the executive chef in delivering the highest quality product and experience to guests and clients in order to help maintain, improve, and grow this aspect of our business.     You will also work on food preservation and management of food inventory under the guise and direction of the executive chef in order to better utilize the produce we grow and minimize waste in general at the restaurant and in our catering business. You shall participate in food product ordering and overall management of kitchen and back of house supplies. In your role as Executive Sous Chef you are expected to be a leading, hands-on, working member of the kitchen team who assists the executive chef in running the kitchen workflow and delegating tasks to cooks and other kitchen staff.  You will be responsible for helping to develop the back of house team under the instruction of the executive chef and the company's owners- this will include direct training of your colleagues in the kitchen and oversight of cooking/production related tasks such that they are performed up to the standards of our company as set by the executive chef and owners. Your daily responsibilities may include (but are not limited to): general and detailed knifework washing and preparing of produce, herbs and fruit preservation, pickling, and canning cleaning and preparing of meat, fish and dairy carrying out recipes for baking, sauces, dressings, etc. line cooking a la carte and for events using not only conventional kitchen equipment but also wood burning ovens, grills, smokers, and general outdoor open flame cooking working and writing prep lists for cooks Helping manage stock and inventory of food and other kitchen goods overseeing and helping with general daily cleaning expediting during dining services Executing menus for weddings and other private catered event functions placing and receiving orders from purveyors as directed by the executive chef Other daily/weekly kitchen duties, or administrative duties as directed by the executive chef, or company ownership Here are some expectations and desired qualifications for this position: This is a full time salaried position, and for a normal week you will be expected to work a minimum of 5 days, 40 hours per week. During our busy season from May to early November you will be expected to work over 40 hours per week as needed by the schedule of the company. A normal work week during our busy season is 50-60 hours. You shall always be entitled to 2 days off where you are not required to report in. 3+ years of previous general kitchen, restaurant, and/or catering company experience is required. Previous sous chef or head chef experience is also required for this position. Please send a resume  to > that highlights your work experience relevant to this position. Please also include a  brief statement or cover letter that outlines why you have an interest in working with us in this position at our company. You will be asked to provide 2 references as part of the application process. Should we be interested in working with you an in person interview, kitchen trail, and tasting will all be part of the hiring process.    DEADLINE: January 06, 2025

Created: 2024-10-26