Sous Chef Line Cook

New Bedford, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Meal Allowances

Professional Development

Job Description

Falmouth Yacht Club has been a cornerstone of the Falmouth community since 1946. Located on the picturesque shores of Falmouth Harbor and Vineyard Sound, FYC offers a unique venue for premier dining that highlights New England and European cuisine, along with opportunities for beach activities, boating, waterfront sports, and clubhouse events. The club boasts a rich history in sailing and a strong commitment to fostering community connections, making it a welcoming environment for both members and guests. The atmosphere at Falmouth Yacht Club combines the charm of a historic venue with the sophistication of fine dining, attracting a diverse clientele...

Job Requirements

high school diploma or equivalent
minimum 2 years experience as sous chef or line cook
food handler certification preferred
ability to work flexible hours including weekends and holidays
physical stamina to stand for long periods and lift heavy objects
excellent communication skills
ability to work under pressure and in a fast-paced environment

Job Qualifications

proven experience in culinary positions such as sous chef or line cook
proficiency in food preparation techniques and recipe execution
knowledge of kitchen equipment operation and maintenance
understanding of food safety protocols inventory management and kitchen hygiene best practices
strong organizational and time-management skills
team collaboration and leadership abilities with a focus on training and mentoring staff
passion for creating high-quality dishes with attention to detail
prior experience in high-volume or restaurant environments
culinary degree or equivalent professional training preferred but not required

Job Duties

assist in daily kitchen operations including food preparation cooking plating and maintaining kitchen cleanliness
collaborate with head chef to develop and execute seasonal menus
manage kitchen inventory and supplies
ensure high-quality and consistent meals
assist with training and mentoring kitchen staff
maintain food safety and hygiene standards
operate and maintain kitchen equipment properly