Sous Chef for Inn at Willow Grove, Charlottesville area.

Fine Dining establishment is searching for a Sous Chef to join our  team where we feature regional American cuisine.  This individual should be ready to be  creative and take the next step in their culinary career.

Serving guests Wednesday through Sunday. Your primary tasks in this role is to oversee restaurant food preparation, production, training, and service. Working closely with the Executive Chef, Restaurant Manager, and kitchen team to coordinate and execute meal services  smoothly. Additionally you will oversee up to 8-10 other employees on the culinary team.

Must lead the Culinary team with an encouraging supportive approach, set the example for your peers, and keep a level poised demeanor in situations where others may be stressed.

Additionally helping with ordering, inventory, and creating new dishes with the Executive Chef.

 Passion for culinary arts, and a drive to provide our guests with an exceptional dining experience, will keep a consistent but positive work environment.

Responsibilities

• Set up and stock kitchen with all necessary supplies

• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

• Cook menu items in cooperation with the rest of the kitchen staff

• Answer, report and follow executive instructions

• Clean up Kitchen and properly store food

• Stock inventory appropriately

• Ensure that food comes out simultaneously, in high quality and in a timely fashion

• Comply with nutrition and sanitation regulations and safety standards

• Maintain a positive and professional approach with coworkers and customers

• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.

• Review banquet event orders (BEO) on a daily basis and make note of any changes.

• Assist the hotel's sales & catering or banqueting staff with banquets, parties and other special events.

• Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.

• Communicate the kitchen needs with the purchasing..

• Plans and manages food quantities and plating requirements for all banquet functions.

• Able to perform other duties as assigned by the management.

• Use commonsense approach to job responsibilities

Requirements

• Understanding of various cooking methods, ingredients, equipment and procedures

• Experience in Fine Dining restaurants and execution of high volume, high quality dining experience.

• Accuracy and speed in executing assigned tasks

• Familiar with industry’s best practices

• Ability to work on your feet for eight hours or more a day

• High level of professionalism

• Comfortable working with a team in a fast-paced kitchen environment

• Excellent verbal communication and organization skills

• Must be able to lift at least 40 pounds at a time on a regular basis

• Must have valid driver’s license and reliable transportation

• Must be available on weekends, holidays, and evenings

• Kitchen Management Experience a plus