Sous Chef

Job Description

Palladio Restaurant at Barboursville Vineyards is looking for a creative and self-motivated Sous Chef to join our team. The Sous Chef reports to Executive Chef and must have the capacity to guide all culinary operations; however, he or she will have daily oversight and responsibility for the dining room food preparation and production. The ideal candidate will ensure quality and cost standards are consistently attained and assume total responsibility for all food operations in the absence of the Executive Chef. The position supervises all permanent and seasonal members of the culinary & F&B teams.

The Sous Chef’s mission is to provide exceptional culinary experience to customers on a daily basis in a comfortable and inviting “home away from home” atmosphere. The ability to make critical choices in menu development, work “hands on” with the staff and mentor, train and lead are essential. Have high integrity, character & superior communication skills are valued traits for this position.

The position is responsible for leading a team of culinary professionals that deliver high-quality food options, proper food safety, and ensure sanitation procedures are followed. The candidate will demonstrate leadership skills and direct the team by being involved in hands-on production of a la carte menus & daily menu changes. The vineyard would like to introduce current culinary trends such as an artisan Cheeses & Charcuterie, “Farm to Table” where the freshest and highest quality Local ingredients are featured in menu development. However, it is important to find a balance of traditional cuisine with new culinary trends.

Responsibilities

Assist the executive Chef with Daily & Weekly activities such as managing employees, creating specials, conduct training sessions, conduct daily pre-shift meetings covering daily activities & parties, as well as tasting & discussing daily specials.

Assists the Executive Chef with monthly inventories, requisitioning and issuing for food production, maintenance, & general improvements.

Assists the Executive Chef with ensuring that all HACCP Plan & standards are understood & followed by all F&B employees.

Prepares or directly supervises kitchen staff responsible for the daily preparation of menu items including soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by standardized recipes.

Collaborates with the FOH staff to ensure an environment of strong communication and teamwork between the front and back of the house staff.

Assumes complete charge of the kitchen in the absence of the executive chef.

The Sous Chef is Personable, accessible and visible to engage with customers as well as the staff.

Develops and presents a wide range of culinary styles, including being in tune with global culinary trends and local farm-to-table sensibility. Emphasis on “from scratch” production.

Fosters an inquisitive atmosphere of creativity among the culinary team.

Consistently maintains standards of quality, cost, design, presentation, and flavor of foods.

Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.

Personally works in any station as assigned by the executive chef.

Assists in the development of training and the provision of professional development opportunities for all kitchen staff.

Assists in maintaining security of kitchen, including equipment and food and supply inventories.

Assists in food procurement, delivery, storage, and issuing of food items.

Expedites food orders during peak service hours.

Supervises, trains and evaluates kitchen personnel.

Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.

Reports all guest complaints to the chef and assists in resolving complaints.

Submits ideas for future goals, operational improvements, and personnel management to Executive Chef.

Understands and consistently follows proper sanitation practices including those for personal hygiene.

Requirements

Bachelor's Degree in hospitality, culinary arts, or food service preferred.

Minimum 3 years at an Executive Sous Chef or Sous Chef level management position

Must possess a hands-on approach to a la carte execution.

Excellent culinary team management, mentoring, training and development skills.

Must be highly organized and efficient.

Clear, positive, energetic communication skills & excellent organization skills

Serve Safe certified

Awareness of occupational hazards and safety precautions’ skilled in following safety practices and recognizing hazards.

Receptive and responsive to feedback and suggestions from membership and management.

Position requires the ability to stand and walk for extended periods. Lifting and carrying items up to 20 pounds is necessary and lifting up to 50 pounds is required occasionally.

Competitive Compensation and Benefits

benefits to include health, dental, vision, life & disability insurances, paid time off and 401K

Company Description

The elegant balance we value in wine, the quality of celebration inherent in its welcome, inspire palate harmonies that are Virginian in resources and Northern Italian in perspective, in country dining of vivacity and refinement. Here the estate of wine is inhabited at its most seamless and complete, sustained behind the scenes by the rarest collaboration of colleagues gifted in cuisine, viticulture, horticulture and service.

Full-time