Sous Chef

Job Duties & Responsibilities:

Leadership

• Inspire a passionate team culture in support of consistent execution of Trillium's goals
  
• Drive a culture of continuous improvement and strive for operational excellence by collaborating with cross-functional teams
  
• Lead, inspire, and educate restaurant staff to achieve their defined goals and results, consistently monitoring performance and creating development plans
  
• Partner with Human Resources to address employee relations issues; identify appropriate training and/or coaching opportunities and follow-up to ensure effective, legally compliant, and consistent resolutions are reached
  
• Provide positive, actionable solutions when faced with challenges
  
• Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner
  

Kitchen Management

• Execute and supervise food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, etc.
  
• Responsible in assisting Executive Chef in hitting all budgeting goals by maintaining proper inventory, pricing, portioning and shelf-life levels.
  
• Monitor and control all labor and food costs through effective scheduling, training, and supervising the production of the food
  
• Assist in the development of food products and menus as needed for menu presentations
  
• Expedite orders to maximize efficient production and delivery to the guest in the proper order
  
• Monitor and control the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment in compliance with Trillium and industry standards
  
• Conduct quality checks of good received
  
• Ensure appropriate rotation of all stored products
  
• Monitor and ensure compliance with recipe specifications
  

Additional duties may be assigned as necessary.

Desired Qualifications & Abilities

Qualifications & Experience

• Minimum 3 years kitchen staff supervisory experience
  
• Minimum 5 years technical food production experience in modern dining restaurant
  
• Well rounded food background with extensive knowledge of all kitchen equipment
  

Knowledge, Skills & Abilities

• Excellent verbal, written communication, and math analyzation
  
• Proven track record of cost control including food, equipment, labor, and waste
  
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
  
• Ability to write routine reports and correspondence
  
• Ability to calculate and apply figures and amounts in recipe and labor costing and control
  
• Ability to follow delegation while providing technical and management troubleshooting and problem-solving techniques
  
• Organized and efficient with great attention to detail
  
• Strong interpersonal staff relations and leadership skills
  
• Ability to remain calm under pressure and communicate clearly, with composure and enthusiasm, to customers and staff
  
• Ability to provide consistent food quality
  
• Willing to work a flexible weekend schedule (Friday-Sunday) including nights and holidays
  
• Excellent conflict resolution skills
  
• Move lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance
  

Benefits

• Medical, dental and vision benefits with no wait period
  
• Short term disability and life insurance
  
• 401k plan with generous match with no wait period
  
• Performance Incentive Bonus
  
• Paid time off
  
• Educational Reimbursement Program
  
• MBTA Pass discount
  
• PPE Reimbursement
  
• Trillium Comp Card
  
• Trillium discounts
  
• Philanthropy program
  
• Employee gym