Trillium is seeking a Sous Chef to join our team at our Fort Point location! In this position, you will be responsible for delegation of main kitchen line management and technical food production. You will also be responsible for the preparation of high-quality meals in accordance with our standards, menu specifications, and production schedules. You will work to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
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.
- Execute and supervise food production activities, e.g., proper cleaning, cutting, marinating, seasoning, cooking of food items, etc.
- Assist the Chef de Cuisine 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 goods 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 a modern dining restaurant.
- Well-rounded food background with extensive knowledge of all kitchen equipment.
Knowledge, Skills & Abilities
- Excellent verbal, written communication, and math analysis.
- 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.
Medical, dental, and vision benefits with no wait period. 401k plan with generous match with no wait period. Short & long-term disability and life insurance.
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