Sous Chef

We're growing our amazingly talented kitchen crew. Ideal candidates have 3-5 years of kitchen experience (with priority consideration given to candidates with at least one year of supervisor/managerial experience), are enthusiastic about food, service, and the Upper Valley community! Please send an email with your resume highlighting past service industry experience. A detailed job description including service duties is provided at the time interviews are scheduled. Successful members of our kitchen crew do the following: embody a team oriented work ethic with the ability to exhibit clear and open communication respect and support co-workers excellent communication and listening skills with customers, coworkers, and managers ability to have pleasant interactions with customers when running food, as well as with co-workers in our open kitchen space consistent attendance and punctuality, with availability for early morning hours and weekends ability to focus and stay calm in a kitchen environment feel empowered to ask questions and receive feedback as a means to improvement demonstrate enthusiasm for delicious food, and meeting elevated standards of quality ability to follow prep lists, written recipes, use scales, and receive verbal instruction exhibit excellent time management skills, self-direct and receive direction to execute timely completion of necessary task attention to standards of excellence, detail, and cleanliness willingness to constantly be engaged in the taste and texture of products have creative energy pertaining to flavors and aesthetics of our dishes, and contributions to specials develop skills to include sauté, knife skills, strong knowledge of cooking standards demonstrate familiarity with large scale kitchen equipment such as mixers, ovens, scales, knives, and other equipment (training is available as safety is essential) physical requirements - ability to lift 50 lbs, as well as ability to stand for long periods for those with severe allergies, please note: our cooks use flour (gluten), dairy, eggs, and nuts along with many other food allergens in their workspace In addition to prep, dish, development of specials, and line work in the kitchen, the Sous chef is responsible for administrative duties that may include: Ordering from purveyors on time and accurately Communicating with Reps on item needs and delivery issues Development of specials and recipes for menu items Communication with Chef and leadership team about kitchen and service needs/potential changes Able to communicate between departments Notes: Full time position (35-40 hours/week), weekend availability a must at least $22/hour take home pay to start, (consideration of prior kitchen experience) Benefits include PTO, 401k after 1 year, shift meals & beverages and employee discount Prior commercial cooking experience is ideal, but we are willing to train candidates that exhibit qualities that meet the needs of our crew and workplace culture Our cooks work at our garage location (1 N. Park St, Lebanon)