Sous Chef

In your position, you will be responsible for all kitchen operations, special events, amenities, and food preparation and production, including oversight and direction of all Chef de Partie and Commis. You will be required to work a station and/or expedite as needed. You will adhere to standard operating procedures for food quality and ensure all kitchens are compliant with the regulatory requirements for food handling, sanitation and cleanliness. In communication with the fine dining Sous Chef and Executive Chef you will effectively execute the goals for the kitchen department and overall vision for the restaurants. EXPERIENCE REQUIREMENTS Minimum 5 years’ experience, with at least one year in a managerial role in the kitchen. Fine dining experience required. Represent Black Walnut Inn professionally through your personal appearance, communication, and respect for others and follow through. Strive to exceed the standards of cleanliness. Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction. Act with integrity, honesty and knowledge, working towards achieving personal fulfillment rather than public attention. Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities. Strive to elevate your personal performance and maintain standards of quality. Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety. Welcome suggestions and new ideas as an opportunity to learn, grow and improve services. Anticipate and respond to guest needs in a respectful and timely manner. Strive to establish a benefit for our guests, each other, the restaurant and the overall industry into the future. MANAGEMENT Oversight of all Chef de Partie and Commis employees. Manager responsible for PM team, including:  Weekly and daily schedule General cleaning Break Schedule Production Line Check, to ensure all MEP is correct and ready for service. Working with the executive chef to create and implement new dishes. Upkeep and monitoring of all kitchen equipment. Including Ovens, Stoves, Wood Fired Grill Proof Box and Small wares. Refrigeration  PURCHASING AND FOOD COSTING Responsible for placing nightly orders. Attend weekly manager meeting. All menu items must be costed either before or within 1 week of implementation onto the menu. KITCHEN ORGANIZATION Maintain all refrigeration and dry storage organization and cleanliness to restaurant standard. Ensure all fish and shellfish are properly received and cared for. Ensure all produce in reach ins have proper labeling and freshness. Conduct daily audit of fridges to ensure items are fresh and being used accordingly. RECIPE DOCUMENTATION Ensure recipes pertaining to all menu items are documented in a standardized format and organized on the google drive.   FOOD INVENTORY Assist in the daily inventory control of goods Conduct monthly inventory on the first of each month with another member of the management staff. Monitor Inventory levels and ensure that there is no waste and inventories are being rotated accordingly. DAILY CLOSING MANAGER Oversee daily/weekly deep cleaning schedule. Ensure building is left clean and orderly on a nightly basis. Ensure all trash, compost, and recycling is brought out nightly. Responsible for arming the building nightly.