Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $52,300.00 - $70,600.00
Work Schedule
Day Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Support for continuing education
Job Description
G&D Restaurant Associates is a respected hospitality group known for delivering exceptional dining experiences through its commitment to quality, creativity, and customer satisfaction. The company operates a variety of dining establishments and prides itself on fostering an environment where culinary innovation meets impeccable service. They are expanding their portfolio with the opening of a new Felice restaurant in Westport, Connecticut, slated to open in January 2026. This exciting new addition aims to combine high-quality food with a welcoming ambiance, contributing to Westport's vibrant culinary scene.
The Sous Chef role at Felice is integral to the successful operation of th... Show More
The Sous Chef role at Felice is integral to the successful operation of th... Show More
Job Requirements
- Ability to work as part of a team and maintain personal cleanliness
- ability to communicate and understand direction in English
- basic food handling, preparation, and cleaning skills
- time management and ability to work under pressure
- active listening and learning skills
- reading and speaking comprehension skills
- discipline to follow set standards
- ability to lift up to 50 lbs
Job Qualifications
- Experience working in a professional kitchen environment
- prior experience in a supervisory or leadership culinary role
- knowledge of food safety and sanitation practices
- strong communication skills in English
- ability to work effectively under pressure in a high-volume setting
- culinary education or equivalent practical experience preferred
- experience with menu development and food costing is a plus
- ability to coach and train culinary staff
- basic computer skills for record keeping and reporting
Job Duties
- Responsible for kitchen logistics when chef is absent or assisting chef when present including scheduling and payroll
- assist with staff food training and develop training materials such as recipes and ingredient education
- continually review and manage performance of culinary staff with coaching and feedback
- ensure adherence to current safety procedures
- maintain quality and presentation of food to achieve favorable guest feedback
- assist in preparation of dishes and train others for consistency
- follow chef's dish presentations exactly to achieve 100 percent consistency
- assist in creation of new menu offerings including specials and seasonal changes
- follow proper procedures for accurate food ordering
- maintain proper inventory to ensure fresh supplies and avoid shortages
- assist chef in managing food and labor costs according to goals
- maintain communication with front-of-house management
- assist with menu proposals including costing, ingredient sourcing, and tastings
- maintain culinary and back of house documentation including job duties, checklists, recipe books, and personnel forms
- attend meetings requested by chef or front-of-house managers
- check company email communication regularly
- participate in Avero reporting and daily updates
- ensure compliance with health department regulations
- be present in kitchen during meal services scheduled for, prepare and cook dishes following order pace
- communicate last minute menu changes and 86 items to front-of-house team
- communicate food-related issues to front-of-house team
- organize tastings for service staff for menu changes and specials
- maintain current knowledge of food trends and ingredient knowledge
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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