Sous Chef

The Sous Chef at the Barrel House Bistro outlet will assist in managing kitchen operations, ensuring high-quality culinary experiences for members and guests. This position involves supervising kitchen staff, managing food preparation, maintaining kitchen cleanliness, and supporting menu development. The Sous Chef will play a critical role in driving consistency, creativity, and operational excellence.

Key Responsibilities:

• Oversee daily kitchen operations, ensuring all culinary standards are met.

• Supervise and train kitchen staff, ensuring proper food handling, preparation, and presentation.

• Assist in creating and updating menus, incorporating seasonal and on-trend ingredients.

• Monitor food inventory and place orders to maintain appropriate stock levels.

• Maintain high standards of kitchen cleanliness, sanitation, and food safety compliance.

• Assist with scheduling, labor management, and kitchen efficiency.

• Collaborate with the Executive Sous Chef and Executive Chef on special events and themed nights.

• Ensure consistency in food quality, portion control, and presentation.

• Manage kitchen equipment maintenance and ensure safe kitchen practices.

Qualifications:

• Culinary degree or equivalent culinary training.

• 3+ years of experience in a professional kitchen, preferably in a high-volume restaurant or club setting.

• Strong leadership and team management skills.

• Expertise in menu development, food preparation, and kitchen operations.

• Excellent organizational and multitasking abilities.

• In-depth knowledge of food safety and sanitation standards.

• Passion for creating exceptional dining experiences.

Benefits:

• Competitive salary based on experience.

• Full benefits package, including health, dental, vision, and 401(k).

• Opportunities for professional development within Troon's global network.