Sous Chef

For immediate hire: Full Time Sous Chef

About The Barnard Inn Restaurant & Max’s Tavern

Chef Will Dodson has owned and operated the Barnard Inn Restaurant since 2000. The restaurant, located in a 1796 farmhouse, is comprised of fine dining, casual a la carte menu and events. Now in our 22nd season we have fully renovated our kitchen. We have survived the pandemic and are positioned for success and growth into the future. As a family owned restaurant, our business philosophy is that failure is not an option and no guest leaves our home unfulfilled. Our culinary and service philosophy focuses on inviting guests into our home and giving them a memorable experience which exceeds their expectations. We offer a spectrum of culinary options for our clientele from intricate, multi course fine dining to comfort pub fare, private off site catering and exceptional weddings. Our reputation speaks for itself.

About the Sous Chef Position

The Sous Chef will assist Chef Will Dodson and be responsible for every aspect of food production and kitchen management. This is a hands on position. The Sous Chef will work directly with Chef Will Dodson to create menus and specials, place orders, receive-inspect and manage inventory, train cooks and kitchen stewards, taste and educate front of house on menu items, assist and lead food prep, manage prep lists, actively cook as lead line and maintain high quality level of cuisine, food production and kitchen sanitation.

The ideal candidate for the Sous Chef position

The ideal candidate will place culinary success and high standards at the pinnacle of daily operations. Must have leadership skills and lead by example, able to competently run the restaurant in the chef’s absence, experienced and versatile in high quality food production, cool headed, and takes pride in the culinary success of the entire team. An appreciation of ‘old school work ethic’ and thrives under pressure, is inspired by busy nights, long hours, large intricate events and is able to laugh at the end of the shift. The ideal Sous Chef will have a demonstrated passion for customer satisfaction, attention to detail and integrity.

Sous Chef responsibilities

Actively lead and execute the daily operations of menu preparation and execution of line / event service; menu planning, The sous chef is responsible for running and overseeing all kitchen operations. Responsible for supporting culinary management in all aspects of cost control, sanitation, inventory, perishable food management, managing and training kitchen staff, supporting the chef and leading cooks, prep-cooks and stewards, supervising all food production at all stations while marinating high quality cuisine and execution. Creating daily prep lists, scheduling of employees, motivation and discipline.

Minimum Qualifications

2 years in similar position

6 years combined experience hands on fast paced line work, upscale/fine dining, banquet catering

Leadership skills – must be able to successfully run the kitchen in the Chef’s absence

Culinary degree preferred

Must be able to lift at least 50lbs

Must work weekends, nights, all major holidays

ServeSafe certification

Superior communication skills

Sense of humor

Professional and personal references

Background check

Able to multi-task in a fast-paced environment

Compensation housing assistance available if relocating - please enquire

$47K annual salary for the right candidate

2 weeks paid vacation split when restaurant shuts down (2 weeks March/April) specifics to be discussed

Bonuses for large events

Nightly shift meal

Additional benefits awarded based on longevity

Anniversary / annual performance bonuses