Sous Chef

Sous Chef

Are you a sous chef that is ready to make a giant leap in your culinary career? Are you able handle high volume with high attention to detail? Can you work clean and organized? Do people want to follow you into the battle? Can you teach your staff why you do something instead of demanding it done?

Char & Lemon located in the heart of Oxford, CT and Guilford, CT is looking for a seasoned, professional line cook, who wants to grow with our team. You must be able to maintain a positive work atmosphere and work well in high-pressure situations. As a line cook, you will be committed to safe food handling, cleanliness, safety, and sanitation standards during the shift. Strong knife skills and experience on the Saut station and pizza area.

We are also content with taking open minded staff members and teaching them how to properly work these stations and help them find or continue there passion in cooking and hospitality. All of our management team have grown within our company.

We are seeking an experienced & creative Chef, that is able to keep calm under pressure, think out side the box, cook everything from scratch and able to delegate to their team with clear and precise direction.

The concept will feature a wide range of pizzas with a hybrid of New Haven & Neapolitan dough, featuring traditional and modern ingredients. Also, a small menu of entrees and sharable appetizers and salads.

Sous Chef Responsibilities include but not limited to:

• Maintaining quality control and consistency of production by cataloging recipes, watching proper techniques and tasting food.
• Maintaining organization of food storage, meet sanitation and cleanliness standards.
• Enforcing kitchen schedule to meet goals.
• Leading Line from cooking station when needed.
• Attending weekly management meetings.

Sous Chef Supervisory Responsibilities:

• Assign work to team members
• Assist Chef with evaluating performance of team members
• Enforce policies and assist with employee discipline process
• Train team members.
• Hiring of team members.
• Oversee food quality and consistency.
• Maintaining, caring for and preserving equipment.
• Ensure safety and sanitation.

Chef Day to Day Operations: Lead food prep and production. Review that all stations have proper setup with proper standard of quality food. Oversee cleanliness and proper organization of all stations and storage areas. Ensure that all food has been properly rotated in all stations and storage areas. Assist with catering needs. Investigate any customer complaints in order to make sure issue does not reoccur.

Sous Chef Responsibilities

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers' needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Apply with insight of cooking style and why you would be a good fit

Requirements

• Proven work experience as a Sous or Lead Line Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
• Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Culinary school diploma preferred