Sous Chef

Sous Chef

SAGE Dining Services® is seeking an experienced full-time Lead Cook/Sous Chef with a great attitude, motivated, a self-starter, and someone that can adapt to change quickly! A private day school in West Hartford, CT looking for Sous Chef to help with daily production and catering. Lead the daily prep and cooking for breakfast and lunch. Ensure large-quantity recipes are prepared to exact standards, catering to diverse dietary needs and student preferences.

• Assist the Executive Chef with daily kitchen operations
• Prepare fresh, from-scratch meals for students, faculty, and staff
• Support a busy retail café with made-to-order and grab-and-go options
• Lead and coach kitchen team members during service
• Maintain high standards for food quality, presentation, and consistency
• Help with menu execution, food production, and inventory
• Follow all food safety, sanitation, and HACCP procedures
• Keep the kitchen clean, organized, and ready for service

Schedule:

• Monday- Friday
• 6 a.m. to 3:30 p.m.
• Some weekends, evenings, or catering events with advanced notice.

Pay Type:

$25.00 - $28.00 Hourly

Time Commitment:

Full Time

Must work catering events:

Some of the time

Weekly pay. Benefits for full-time positions: Health/Life/STD/Vision/Dental/Accident/Hospital Care/Vacation/Holiday and Personal Days. 401(k) Matching program. Paid sick time. Ongoing daily paid training. Career growth opportunities. Uniforms and shoes provided. Generous referral program. Team Member meal. SAGE Perks Employee discount program for retailers, wireless plans, movie tickets, etc.

• Ensure that all food is appropriately displayed and visually appealing.
• Interact cheerfully with SAGE guests and Team Members, providing service with a smile.
• Oversee the preparation of menu items in strict accordance with both SAGE recipes and HACCP guidelines.
• Clean all work areas, equipment, and guest service areas on an ongoing basis.
• Assist with inventory and ordering.
• Train, motivate, and oversee Cooks and culinary Team Members.
• Set a good example each day by being a role model and leader in the kitchen.

Culinary degree or equivalent culinary experience required. Strong organizational skills required. Experience delegating tasks and following up with Team Members. Capacity to train and motivate others. ServSAFE® certification preferred, but not required. Ability to understand and execute recipes and instructions in English accurately.