Sous Chef

Job Summary 

Villagio Hospitality Group is growing! We are seeking a talented and passionate Sous Chef to join our award-winning team at The Black Sheep. If you’re a culinary professional who thrives in a fast-paced, high-energy kitchen and is dedicated to delivering exceptional dining experiences, we want you on our team!

As a Sous Chef, your role is to assist the Executive Chef in overseeing culinary operations and ensuring the highest standards of cuisine are maintained. Your creativity, attention to detail, and culinary expertise contribute to the establishment’s reputation for excellence and refinement, enhancing the dining experience for discerning guests.

PRIMARY RESPONSIBILITIES:

• Assist the Executive Sous Chef in overseeing daily kitchen operations, ensuring food quality, consistency, and presentation align with our high standards.
• Supervise and mentor kitchen staff, providing training and guidance to foster growth and maintain a positive team environment.
• Ensure proper execution of all menu items, maintaining consistency in flavor, portioning, and plating.
• Monitor inventory levels, assist in placing orders, and ensure proper storage and rotation of ingredients to minimize waste.
• Maintain cleanliness, organization, and compliance with health and safety standards throughout the kitchen.
• Collaborate with the Executive Sous Chef and Sales Director to execute special events, ensuring smooth operations and high-quality offerings.
• Address challenges in the kitchen promptly, maintaining calm and professionalism during service.
• Work closely with FOH leadership to ensure seamless service and guest satisfaction.
• Contribute to menu development and seasonal updates, bringing fresh ideas that align with The Black Sheep’s brand.

REQUIREMENTS:

• Strong leadership abilities to inspire and guide kitchen staff.
• Exceptional culinary skills with attention to detail and consistency.
• Knowledge of kitchen operations, including food costing and inventory management.
• Ability to thrive in a fast-paced environment and handle pressure with professionalism.

EDUCATION/TRAINING/EXPERIENCE:

• Culinary degree or equivalent experience preferred
• 2–4 years as a Sous Chef or equivalent role in a high-volume kitchen
• Preferred certification include ServSafe and state/local licensing requirements
• Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards 

PHYSICAL DEMANDS:

• Ability to work weekends and holidays and a varied schedule
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Ability to perform all functions at the restaurant level, including delivery when needed

BENEFITS WE OFFER:

• Competitive pay based on experience
• 401(k) with employer matching
• Health, Dental, and Vision Insurance
• Paid time off and employee discounts
• Tuition Reimbursement 
• A collaborative and supportive work environment with room for professional growth. 

Villagio Hospitality Group is an Equal Opportunity Employer/Protected Veterans/Indiv