Our Core Values

• Exceed Guest Expectations
• Uphold Orchard Luxury
• Appreciates Opportunities
• Positive Attitude
• Sales Driven & Profit Smart
• Be Dependable

Sous Chef Responsibilities

• Work with leaders within the company to ensure compliance to policies and procedures.
• Responsible for making sure that all kitchen ingredients and materials are received and properly stored.
• Ensure adequate inventory levels are maintained to maximize customer satisfaction and minimize cost.
• Communicate with chefs and line cooks regarding purchasing to make sure that the proper inventory levels are on hand.
• Manage the movement of goods into and out of the various profit centers of the Orchard Bar & Table and Farm Stand.
• Obtain annual, monthly, and daily goals for various productivity and quality levels.
• Operate in a cost effective and competitive manner while driving continuous improvement.
• Incorporate safety and ergonomic thought, while designing process and workflow.
• Ensure that the food hygiene management system is in place, fully understood, and adhered to by all culinary team members.
• Comply with the policy on personal hygiene and uniform. Enforce complicity of personal hygiene and unform policy with all kitchen team members.
• Ensure cleaning rotations are operational throughout the food production and service area.
• Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures to the executive chef and engineering department.
• Ensure effective channels of communication with team members at all levels.
• Attend team meetings as required and contribute to the development and growth of the business through the sharing of good practice and your own experiences.
• Sous Chef must have a passion for cooking and an active commitment to quality, safety, and sanitation practices.
• Posses product knowledge and willingness to explore and use local ingredients.
• Demonstrate skills in management by supervising all production including large-scale production of banquet items.
• Demonstrate proficiency in all work areas including proper cooking methods, proper cooking times and temperature of all food items.
• Maintain familiarity with current and accurate information regarding menu items (i.e. preparation techniques, seasonings, ingredients and plate presentation).
• Manage the preparation and production of all items to recipe standards in a quick and efficient manner.
• Manage the service of all food outlets including lunch service, dinner service, and banquets.
• Responsible for employee guidance through corrective action.
• Responsible for maintaining the support structure for all service periods and outlets.

Sous Chef Requirements

• Must be at least 18 years of age.
• High school diploma or GED is required. Culinary degree or equivalent experience preferred.
• 5 years of Sous Chef experience.
• Knowledge of raw materials, production processes, quality control, labor and food costs.
• Excellent written and verbal communication skills.
• Ability to operate calmly under stress while driving continuous improvement.
• Experience with high volume and peak seasonal spikes are highly preferred.
• Possess high motivation, enthusiasm and dedication to deliver results within strict time frames.
• Ability to be flexible, as our Kitchen facilities operate in multiple shifts and as full week operations.
• Possess high level of communication skills, both verbal and written.
• Must possess the ability to be on you feet for a minimum of 8+ hours a day and move freely about our entire kitchen.
• Must be able to lift and carry for a short distance up to 50 pounds.
• Must be able to stoop, kneel, push and pull for several hours per day and have full use of their entire body.
• Must be able to read and comprehend usage instructions for cleaning/cooking products and follow these accurately.
• Ability to work in a Kitchen in an environment with conditions such as heat.