Job Description
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Assist and support the Executive Chef with BOH staff management, leadership and development.
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Assist in the training of team members on technique and cooking best practices including proper food safety, rotation, storage, waste management, recipe procedures, quality and portion control processes in a constructive professional manner.
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Provide consistent and ongoing mentorship and leadership to develop and grow the team.
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Assist in the scheduling and monitoring of labor in an efficient, productive and profitable manner.
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Impartially and consistently hold employees accountable to all company standards and practices, evaluating and/or following disciplinary procedure when necessary.
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Uphold the Philo Ridge Farm safety and sanitation program and protocols, including enforcing safe work behaviors to maintain a safe environment for both guests and team members.
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The Sous Chef will support the Executive Chef with BOH operations and administrations.
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Assist Executive Chef with BOH inventory and order management, including placing kitchen food
and supply orders, travel and pick up “will call” accounts. -
Assist in end of month physical inventory and assists in the resolution of inventory variances.
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Assist and support the Executive Chef on the market sales, budgets, and financials.
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Supports management with the market financial objectives: forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
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Participate in the development and management of the markets menu and recipes.
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Participate in the development and execution of a farm-to-table menu using products from our farm aswell as other Vermont grown ingredients.
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Assist in the maintenance of a recipe database for all menu items.
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Demonstrate and uphold the production of recipe standards to team members to ensure consistent quality and presentation.
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The Sous Chef will be responsible for actively demonstrating exceptional professionalism and hospitality.
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Celebrate the Philo Ridge Farm story. Speak with passion and knowledge about our food and
products to all of the guests that visit the market.
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Provide full support to the front-of-house staff in all employee and guest related matters.
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The Sous Chef will be responsible for other additional tasks and responsibilities as needed.
Skills & Experience
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At least two years of kitchen management experience in a similar role.
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A passion for food with experience in developing and executing a dynamic and exciting menu.
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Effectively direct staff in a fast-paced environment, adapt to changing priorities and remain focused and calm under pressure.
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Possess strong commitment to team environment dynamics with the ability to contribute expertise and follow and provide leadership directives at appropriate times.
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Experience in both front and back of the house operations.
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Strong communication, organization, and problem-solving skills.
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Proven ability to build and cultivate strong, positive relationships with guests, vendors, and team members.
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Experience with a start-up business, market start-up experience preferred.
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Experienced and highly skilled to establish, implement and maintain systems.
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Driven by a commitment to creating excellent product and providing seamless service.
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Computer proficiency, and experience with working with market focused systems and software.
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Experience in and knowledge of accounting, cost control, and financial analysis.
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Solid foundation of knowledge in market and food product and cooking; beer and wine knowledge a plus.
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Knowledge and understanding of local liquor laws, health and safety regulations, and employee on the job injury reporting requirements.
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Physical and environmental requirements: Continuous standing and occasionally carrying of heavy loads; occasional environmental exposure to cold, heat and water.
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Bachelor’s degree from an accredited four-year college preferred.
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Valid Vermont Driver License.
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Minimum of two professional references.
Application Details
Any additional information you would like candidates to share in addition to their resume and cover letter.
Compensation
Compensation will be commensurate with experience.
Candidates should send a cover letter illustrating experience, resume, available start date, contact information,
and reference contact information to kitchen@philoridgefarm.com. Qualified candidates will be contacted
directly. No phone calls please.
Why You Should Work With Us
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