What are the responsibilities and job description for the Sous Chef position at River Twice?
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
- Maintaining a constantly evolving menu under the direction of Chef de Cuisine
- Thoroughly knowing the recipes and ingredients you’re working with, which includes quality of food, preparation, and presentation
- Upholding your kitchen staff to all health code regulations
- Regulating the flow of the kitchen through job delegations, labeling, storage, prep, and safety
- Butchering
- Creating and maintaining daily prep lists
- Developing and preserving relationships with local farmers, ranchers, and artisans
- Building the team through interviews, hiring, performance reviews, and disciplinary action
- Managing labor and food costs, product levels, and weekly inventories
