Sous Chef

Overview:

The Barn Resort expects to become Gettysburg’s premier location for hosting events of all sizes. The 130,000 sq. ft. facility, located on 130 acres, provides infinite possibilities for creating the perfect indoor or outdoor special occasion for our guests. At the heart of our resort will be the Farmhouse Restaurant, serving quality food and an incredible customer experience. As an Employer of Choice, we offer a wealth of opportunities for career growth within a high-performing, rewarding environment. We are proud to be an equal opportunity employer and welcome applications from all qualified candidates.

Description:

 We are seeking someone who loves to cook and will foster an amazing environment for our kitchen staff to create great tasting food for our guests. They offer high attention to detail to ensure the food is consistent and of the highest quality, yet creative to ensure our menu evolves over time. They can remain calm under stressful situations and must possess really strong communication skills to ensure the team has tremendous clarity while performing daily operations. As Sous Chef, you will take responsibility for back-of-house operations of the restaurant in the absence of the Executive Chef. 

Responsibilities:

• Managing daily BOH operations with a focus on flawless execution.
• Ensure all food is prepared and delivered to the expected standards and in accordance with the recipes.
• Assist in the hiring and training of BOH staff, as well as teaching and coaching staff in the moment.
• Manage inventory levels so that all necessary ingredients are stocked for service.
• Manage costs by monitoring pricing, inventory levels, and eliminating areas of waste.
• Maintain accurate production records for food.
• Streamline the kitchen processes to maintain prompt service times.
• Maintain kitchen cleanliness per sanitation policies.
• Follow all BOH procedures and policies related to safety.
• Be considerate of special requests and their importance.

 Qualifications: 

• Experience - 2+ years of management in Commercial Food preparation with a proven track record of achieving results.
• Education: High school graduate or equivalent, culinary education preferred.
• Must be capable of performing all functions and meeting all qualification standards.
• Must be able to use, or learn to use, the equipment and tools provided.
• Must know safety information regarding all materials used within the scope of the work
• Valid Serv-Safe certification

Physical Demands

• Ability to walk and stand during an entire shift or extended period.
• Able to lift 50 pounds.
• Must be able to read, write and communicate in English.
• Must be able to perform all job functions according to safety standards.
• Must participate in company orientation and training.
• Must be able to follow instructions.
• Must be able to work the scheduled / assigned times and required overtime for the position.

Benefits:

• Medical, Dental & Vision Insurance
• Flexible Schedule (Days, Nights  & Weekends)
• 401k
• PTO-Paid Time Off
• Discount Program