Sous Chef

This is a great opportunity for anyone excited to work on a close-knit team to deliver to guests the best of what the Mid-Atlantic has to offer. We’re searching for someone with 3-5 years of experience in the kitchen and a shared vision for a sustainable, locally sourced concept. The perfect candidate would have a passion for whole fish & animal butchery, wild ingredients, fermentation, preservation, charcuterie, total utilization and limiting overall waste. 

Responsibilities

1. Maintaining a constantly evolving menu under the direction of Chef de Cuisine
2. Thoroughly knowing the recipes and ingredients you’re working with, which includes quality of food, preparation, and presentation
3. Upholding your kitchen staff to all health code regulations
4. Regulating the flow of the kitchen through job delegations, labeling, storage, prep, and safety
5. Butchering
6. Creating and maintaining daily prep lists
7. Developing and preserving relationships with local farmers, ranchers, and artisans
8. Building the team through interviews, hiring, performance reviews, and disciplinary action
9. Managing labor and food costs, product levels, and weekly inventories