Sous Chef

Job Description

About us:

Parterre is a quaint restaurant located on the historic grounds of the Linden Row Inn where we serve an approachable southern cuisine with a New Orleans twist. Our restaurant is a part of Trolley Hospitality Companies, a locally owned company that was awarded one of the Top Workplaces by the Richmond Times-Dispatch three years running.

At Trolley, we understand that our success is driven by the dedication and passion of our employees and together we strive to fulfill our company's mission of delivering happiness to our customers, our community, and our employees. We hope you will join us!

Values we live by:

No excuses

Do the right thing

Can-do attitude

Always growing

Help first-be part of the solution

Transparency and honesty-no BS

Please visit our website at to learn more!

About you:

Producing beautifully prepared dishes brings you joy.

You have a natural awareness of inventory and are proactive in reducing waste.

You have a true desire to lead and be a part of a successful team.

You enjoy the 'all hands on deck' mentality of a small kitchen.

You pride yourself on efficiently executing prep lists.

You like to stay busy and thrive in a high stress, fast-paced environment.

You are not afraid to acknowledge and learn from your mistakes.

You are an experienced line cook who wants more variety and responsibility.

How You Will Make an Impact:

Prepare and cook foods of all types for normal breakfast/lunch/dinner service and for special guests and functions according to the Executive Chef's specifications.

Determine the schedule of production necessary to ensure timely preparation and delivery of food services.

Utilize set portion sizes and basic meal preparation procedures.

Stock and maintain sufficient levels of food on the line.

Clean, set up, and break down kitchen equipment, appliances, and work areas to ensure cleanliness and functionality.

Cover, label, and date all food products, and follow all food safety rules for proper storage.

Participate in inventory management of food, beverage, and supplies.

Record production or operational data on specified forms, such as, prep list, waste logs, and cleaning schedule.

What You Bring to the Table:

3+ years of Line Cook experience

1+ years supervisory experience

Top notch communication skills

Self-motivated with a positive attitude

Neat and professional appearance

Be able to lift up to 50lbs

ServSafe certification a plus

The Good Stuff!

$18-$22/hr

Paid holidays and 96 hours of PTO

Medical, Dental, and Vision insurance plans available

401(K) retirement plan and company match after 1 year of employment

Voluntary supplemental insurance plans through Colonial Life available

Discounts at all Trolley House Hospitality companies including catering services, Parterre restaurant, and vending items in our warehouse