Sous Chef

Job function : Product management, Quality assurance Mad River Barn is a beloved destination in the Mad River Valley, offering a seasonal restaurant and full service catering operation. We take pride in serving high-quality food in a welcoming atmosphere while creating memorable dining experiences for both restaurant guests and catered events. We’re looking for an experienced, motivated Sous Chef who is passionate about great food, strong teamwork, and kitchen leadership. This is a year-round, full-time opportunity to help lead a talented culinary team in one of Vermont’s most beautiful communities. Position Summary As Sous Chef, you’ll work closely with the Executive Chef to oversee daily kitchen operations for both the restaurant and catering events. You’ll help develop seasonal menus, maintain exceptional food quality, and lead by example in a fast-paced, team-oriented environment. Responsibilities Assist in the development, planning, preparation, and execution of seasonal restaurant and catering menus Supervise, mentor, and train line cooks and kitchen staff Ensure consistent food quality, presentation, and portion control Maintain food safety, sanitation, and health department compliance Assist with ordering, receiving, and inventory management Coordinate prep schedules and kitchen workflow to ensure efficient service Foster a positive, respectful, and collaborative kitchen culture Support the Executive Chef with daily operations and service execution Qualifications Required Minimum of 2 years of kitchen experience Passion for cooking and delivering high-quality food Strong work ethic and ability to work efficiently under pressure Preferred 3+ years of professional kitchen experience, including experience in a supervisory role Strong knowledge of cooking techniques, food safety, and sanitation practices Ability to thrive in a fast‑paced, high-volume kitchen Excellent communication, organizational, and leadership skills Flexible availability, including evenings, weekends, and holidays Industry : Accommodation and Food Services #J-18808-Ljbffr