The Riverview is a 36,000 square foot private catering facility able to host two events simultaneously, or one large (500+) event. Built from the ground up and opened in 2008, The Riverview is part of a larger group that owns and operates four catering facilities in CT & NY.

We are hiring a Sous Chef to join our culinary team.

We are looking for an experienced and creative culinary professional who can help us create unforgettable, elevated dining experiences for our guests.

Key Facts:

• Opened in 2008
• Exclusively private event catering, all on-premise
• Elegant ballroom with capacity for up to 500+ seated guests

The Riverview is a part of Fairfield Catering Group, which also owns and operates three other on-premise catering venues: Le Chateau (South Salem, NY), Waterview (Monroe, CT) and Candlewood Inn (Brookfield, CT).

The Sous Chef is responsible for the planning, preparation, production, and control of all menu items at The Riverview with the goal of outstanding food quality, presentation & guest experience.

This will require taking a leadership role in the kitchen and overseeing the work of other culinary team members, as well as keeping an eye out for problems that arise in the kitchen.

Position Details:

• Successful culinary planning, preparation, production, and control under the direction of the Executive Chef.
• Analyze Event Menus to plan and coordinate the food portion of client functions.
• Oversee and direct work of other culinary team members (Line Cooks, Utility Workers) with the goal of ensuring excellence in food presentation and production.
• Provide exceptional customer service to The Riverview Operations team (Event Managers, Assistants, Waitstaff).
• Host Action Stations on the floor/during events, providing a fun & safe guest experience.
• Opportunity to serve as the department head for culinary operations in the absence of the Executive Chef.
• Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation.
• Opportunity to assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching, and developing culinary team members.
• Assist fellow team members and departments wherever necessary to maintain positive working relationships.

Requirements

• A.O.S. Degree in Culinary Arts or culinary certificate
• At least five years of culinary experience ideally with at least three or more years at a management/Sous Chef level.
• At least two years of experience with food production for large catering or banquet functions
• At least two years of experience batch cooking and high-volume cooking experience
• Strong knife skills
• Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• ServSafe Certified (current)
• High level of stamina to be able to work long hours on your feet, perform some heavy lifting (up to 40lbs) and work hours that are often early in the morning or late at night, weekends and holidays.
• Physically able to handle the stress to the body and mentally prepared to persevere through repetitive tasks.
• Overall team mentality, with a positive outlook when finding fast paced solutions.
• Bilingual is a plus.