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Sous Chef- Great Northern @ Zero Gravity Beer Hall
The Sous Chef at The Great Northern (TGN) At Zero Gravity Beer Hall plays a pivotal role in culinary operations. Ensuring seamless coordination of kitchen activities and contributing to the overall success of our establishment. Reporting directly to the Chef de Cuisine, the Sous Chef is responsible for overseeing kitchen staff, managing daily kitchen operations, maintaining quality standards, and collaborating with the culinary team to deliver an exceptional dining experience at Zero Gravity Beer Hall and TGN Catering.
Roles and Responsibilities:
Leadership and Team Management:
Supervise and lead kitchen staff, providing guidance, support, and foster a positive work environment.
Collaborate with the Chef de Cuisine to train and develop the kitchen personnel. Oversee training of new hires to ensure consistent training practices, provide feedback, and ongoing support.
Communicating with the Chef de Cuisine about a weekly schedule that sets the team and restaurant up for success.
Operational Excellence and Financial Management:
Execute and enforce established kitchen policies, procedures, and safety standards.
Assist in monitoring/updating prep lists, production lists and daily opening and closing lists.
Oversee the day-to-day kitchen operations, ensuring efficiency, cleanliness, and adherence to health and safety regulations.
Understand labor and food cost goals and lead the team to maintain financial goals while upholding food quality standards.
Proactively manage labor on a daily, weekly and monthly basis, making cuts as needed. As business levels shift, our scheduling needs to follow.
Menu Execution and Quality Control:
Work closely with the Chef de Cuisine to execute menu items in accordance with established recipes and quality standards.
Collaborate with the Chef de Cuisine in sourcing high-quality ingredients, developing menus, and creating innovative specials.
Conduct regular quality control assessments to uphold the company's culinary standards and cost control measures.
Demonstrate and train the staff on various cooking techniques to help drive the team forward.
Inventory Management:
Take responsibility for timely and accurate ordering of ingredients, managing inventory levels, and minimizing waste.
Assist Chef de Cuisine to complete monthly inventory and maintain an accurate inventory template in R365.
Collaborate with suppliers to ensure timely and accurate deliveries.
Scan vendor invoices to Plate IQ daily.
Training and Development:
Lead by example and constantly foster a “whatever it takes” attitude.
Hold the team accountable to standards while maintaining a culture of teamwork and community.
Oversee, mentor, and motivate kitchen staff, fostering a positive and collaborative team culture. Collaborate with the Chef de Cuisine to provide ongoing training opportunities for the kitchen team.
Resolve issues as they arise – ie. long ticket times, presentation of food, food waste, etc.
Health and Safety Compliance:
Ensure compliance with all health and safety regulations, including food handling, sanitation, and kitchen cleanliness.
Communicate all equipment and small wares needed to the Chef de Cuisine.
Communicate all necessary equipment repairs to the Chef de Cuisine.
Implement and enforce Campfire Hospitality's safety protocols.
Maintain an up to date ServSafe Managers certification.
Customer Satisfaction:
Contribute to the overall guest experience by maintaining consistently high food quality and presentation.
Foster effective communication with front-of-house staff, management, and kitchen team members to enhance overall restaurant operations.
Special Events and Catering:
Work with the Chef de Cuisine to ensure seamless coordination between kitchen and front-of-house teams during on site events.
Qualifications:
Proven experience in a kitchen management role, preferably in a restaurant or similar establishment.
Culinary degree or equivalent experience.
Strong leadership and team management skills.
Excellent communication and interpersonal abilities.
Knowledge of local and seasonal ingredients.
Familiarity with health and safety regulations.
Ability to thrive in a fast-paced and dynamic environment.
The Sous Chef at TGN plays a crucial role in maintaining the high standards of culinary excellence expected from Campfire Hospitality. This position offers an exciting opportunity for a skilled and motivated individual to contribute to the success of our company in the vibrant community of Burlington, Vermont.
123 Park St, Burlington, VT 05401, USA
$64,000-68,000/year
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