SOUS CHEF

Two Time James Beard Nominated Chef Brian Lewis and his hospitality team are currently looking for a Sous Chef for their New Restaurant The Cottage in Greenwich, Connecticut. Chef Brian has been nominated as a semi-finalist for the original "The Cottage" in Westport in 2018 and just recently in 2022 for Best Chef Northeast by the James Beard Foundation.

Chef Lewis is currently hiring for the position of Sous Chef. We are in search of a talented and driven individual to join our back of House Culinary Team. Please leave a resume on the link provided below with your name, best method of contact, and a little about yourself, we are looking forward to hearing from you and having you as part of our team.

The ideal candidate for the Sous Chef role is passionate about food and hospitality, truly desires to lead in a team environment, shares our common goals of refinement and the integrity of our ingredients, and has a strong desire to foster growth and development in our team. This is an excellent opportunity to join a great working culture in a unique, dynamic, fast-paced environment with a growing restaurant group.

Overview of Position:

The Sous Chef will work closely with the Director of Operations and Executive Chef to coordinate and oversee the planning, organization, training, and leadership necessary to achieve stated objectives in guest experience and satisfaction, employee education and retention, sales, costs, profitability, food quality, cleanliness, organization and safety. Candidates for this position must be a strong team player who excels at both collaboration and independent execution of tasks and objectives.

The Sous Chef will regularly measure and evaluate service levels and standards using guest and employee feedback and develop plans for continuous improvement. They should uphold company culture by fostering a warm and positive work environment, and set a strong example of leadership through positive reinforcement. They should represent the company and its values both in and outside of the workplace.

The Sous Chef should be committed to learning and improving through independent study, and working with other company members to enforce the same. Continuous education and self-development will be of highest priority along with a commitment to coaching and developing the entire BOH restaurant staff.

Schedule: This is a full time, salaried, exempt position. The typical workweek will be five consecutive shifts, with regular evening and weekend commitments. Expected hours will be approximately 50-60 hours per week, and over 60 hours or more than five days per week on occasion.

Compensation and Benefits: Excellent Salary DOE, monthly bonus program, 10 days PTO/year, medical, coverage, 401k, dining allowance and more.

SOUS CHEF QUALIFICATIONS:
-Minimum five-years experience working in a professional kitchen, including two-years management experience
-A firm understanding of kitchen sanitation practices and health department standards with valid food handlers card
-Strong organizational and time management skills, along with impeccable attention to detail
-A passion for working with local farms and a hyper seasonal approach to sourcing. We strive to understand where our food comes from and make diligent practices to teach our team to have the same outlook and ethos
-Experience creating a daily changing menu to showcase local and seasonal ingredients
-Experience with inventory control and controlled food and labor costs, with a strong knowledge of restaurant financials
-Passion and understanding of the current local food scene
-A POSITIVE ATTITUDE and an outgoing personality that fits in with our team
-Solid references

We are a growing organization that strives to highlight our staff's capabilities and promote from within, so there are many opportunities for mentorship, development and growth.

If this sounds like you, we want to meet you! Please email your resume (pasted in the body of the email; attachments will not be read) with subject line.

Job Type: Full-time

Benefits:

• 401(k)
• Flexible schedule
• Food provided
• Health insurance

Experience level:

• 5 years

Shift:

• 10 hour shift
• Day shift
• Evening shift

Supplemental pay types:

• Performance bonus
• Quarterly bonus
• Yearly bonus

Weekly day range:

• Every weekend
• Weekend availability

Work setting:

• Fine dining restaurant

Work Location: In person

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