Sous Chef

HARVEST THYME TAVERN, a popular, thriving restaurant located at the west end of Davidsonville, MD on Central Avenue, is seeking a sous chef to help lead the kitchen team. If you have a passion for food, aspire to learn and share, and have a strong work ethic, we would like to meet you. Background Opening in October 2017, our restaurant continues to enjoy a loyal and growing clientele from the South County, Annapolis, the Crofton and Bowie communities and Prince George’s County. Over the past 5 years, we have received awards and been recognized in several Annapolis and West County publications for achievements including: Best New Restaurant, Best Chef, Best Wine List and Best Appetizers. The restaurant is open 6 days each week (closed on Mondays), serves dinner every day, lunch on Friday and Saturday and brunch on Sundays. We close weeknights at 9PM and 10PM on weekends. We have an open kitchen that allows the staff to see the guests whom they are serving and allows the guests to see the professionals who are preparing their meals, thus enhancing the dining experience for everyone. A hallmark of Harvest Thyme is our ideology that all recipes be made from scratch, focusing our culinary skills on creating dishes using real food while avoiding artificial ingredients. We use classic cooking techniques and local, fresh ingredients to the extent available. We cut our own fish and steaks and bake most of our own desserts. Duties and Responsibilities With a regular schedule of 50-55 hours per week, the sous chef reports directly to the head chef, both of whom work under the leadership of the owner/executive chef. The sous chef also works in concert with the bakery chef and kitchen manager and supports the head chef in leading a team of about 12 other staff. The sous chef must have excellent demonstrated cooking skills; be able to create new recipes; train, develop, manage and lead subordinate staff, and guide the kitchen effectively through every meal service to ensure the timely and accurate completion of guest tickets and clean up afterward. Other Responsibilities Anticipate ingredient needs, place orders and stock inventory Pay attention to costing to get the best quality and quantity for the best price Schedule kitchen staff in the absence of the head chef Delegate assignments to staff and offer assistance, guidance, training when needed Ensure a productive kitchen flow that upholds the standards of Harvest Thyme Knowledge, Skills and Abilities Highly familiar with kitchen equipment, processes, and health and safety standards and guidelines Proficient at sauté and is quick, thorough, organized and able to manage multiple dishes at the same time Has strong communication skills, including communicating during service Works well under pressure; adaptable and flexible to high traffic and kitchen volume Demonstrates and promotes teamwork skills not only with the kitchen team but with other teams in the restaurant Willing to learn, accept direction and constructive critique and support/promote the Harvest Thyme standards Able to anticipate the needs of others and proactively work to meet those needs Attention to detail #J-18808-Ljbffr Harvest Thyme