Sous Chef - Gloucester - Cruiseport Gloucester

1 day ago

$28,000 - $42,000 (USD) per year *

Description

Job Description
The Sous Chef will oversee daily kitchen operations, support and mentor the culinary team, and ensure consistent, high-quality cuisine and presentation. This role is responsible for recipe adherence, inventory control, food safety, and fostering a positive, growth-oriented work environment. Success is measured by kitchen efficiency, guest satisfaction and the professional development of the team.

Essential Duties & Responsibilities

In conjunction with the Executive Chef and Chef de Cuisine, lead all food production and service activities in the 1606 Restaurant Kitchen
Train, coach and evaluate kitchen staff in proper preparation techniques, safety and sanitation
Enforce recipe, portion and plating standards to ensure creative and consistent presentation
Manage weekly and monthly inventory controls, including:
- Conducting food and supply counts
- Reviewing usage reports and cost-of-goods metrics
- Implementing stock rotation, proper labeling and first-in, first-out (FIFO) procedures
Oversee receiving, storage and rotation of all food products in compliance with health regulations
Source and select the freshest produce, meats, seafood and specialty ingredients
Collaborate with the Executive Chef and Chef de Cuisine to review and update menus, recipe specifications and production forecasts
Monitor kitchen flow and expediting to meet service standards and minimize waste
Ensure all kitchen equipment is clean, maintained and operational; coordinate repairs with Engineering as needed
Foster teamwork, accountability and a culture of continuous improvement in the back-of-house
Assist the Executive Chef and Chef de Cuisine on special culinary projects and events

Experience and Skills
Qualifications and Skills

In-depth knowledge of culinary techniques, food safety and sanitation standards
Proven experience in inventory management and cost-control practices
Practical baking and pastry skills preferred
Proficiency with Microsoft Office Suite and inventory management systems
Exceptional attention to detail, multi-tasking ability and composure under pressure
Strong verbal and written communication skills; bilingual or multilingual candidates a plus.
Flexible availability, including nights, weekends and holidays
Actual compensation is commensurate with relevant skills and qualifications
Salary range is $65,000-$75,000 per year

Candidate Profile

Minimum 7 years of professional culinary experience in a full-service restaurant kitchen
At least 2 years in a kitchen management or supervisory role
Baking and pastry experience strongly preferred
ServSafe certification preferred
Demonstrated ability to train, motivate and lead a team of 25+ employees
Strong organizational, communication and problem-solving skills

Physical Requirements

Ability to stand and move for up to 10 hours per shift
Ability to lift and carry up to 80 lbs.
Comfortable working in a hot, fast-paced kitchen environment

Working Environment

Primarily back-of-house: production kitchen, walk-in coolers/freezers, expediting stations
Combination of individual tasks and team collaboration

The Beauport Hospitality Group is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regards to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, veteran status, or any other status or characteristic protected by law.

Job Benefits
What can you expect from Beauport Hospitality Group?

Benefits when working on average 30 hours - including paid time off & health coverage (medical, dental, vision)
- ** Waiting period applies to all Team Members.
Discount when dining at the Beauport Hospitality Group Restaurants.
Rewards and Recognition.

* This salary range is an estimation made by beBee

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