SOUS CHEF

The Red Onion Restaurant & Bar, located just east of the village of Woodstock, is currently interviewing candidates for full-time sous chef.

Candidate must have extensive fine-dining line cooking experience along with experience managing a crew of cooks and dishwashers. The individual must be emotionally mature and serious about their career in food service. The sous chef is expected to work a station along with managing the crew. The individual should excel at stock, soup and sauce production along with being an accomplished butcher of meat, fowl and seafood. They should also have some basic pastry experience.

The expectation is 8-11 hours per day, five days per week, but flexible to accommodate the occasional six day week. The sous chef is responsible for daily produce and seafood ordering along with weekly dry goods and meat ordering. The sous chef is responsible for the overall kitchen including its cleanliness, sanitation and the periodic maintenance of equipment.

The sous chef reports to the chef/owner who supports the sous chef in terms of disciplinary issues, repair and replacement of broken equipment, and all other aspects of the kitchen and its interactions with FOH personnel.