Sous Chef - South Norwalk

Description and Responsibilities

• Collaborate with the Kitchen Manager to oversee all kitchen and culinary activities including food preparation, cooking, and plating. Ensure compliance with established recipes, quality standards, and health regulations.
• Oversee and participate in preparing ingredients, sauces, and other components for various dishes across the menu. Monitor the cooking and baking process to maintain consistency and exceptional taste.
• Aid in the development of new and innovative, quality food items to meet market and guest expectations.
• Oversee food preparation and production for catering packages.
• Collaborate with the culinary team to cater for special events and private functions, ensuring a seamless dining experience for guests.
• Following instructions and recommendations in taking care of daily food preparation and duties assigned by the Kitchen Manager to uphold the quality standards set by the company.
• Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, use of kitchen equipment, and utensil sanitation and safety issues.
• Supervise and inspect all preparation and cooking equipment regularly to ensure they are kept clean, sanitary, and in perfect operating order.
• Assist in managing kitchen inventory, ordering supplies and ensuring proper storage of ingredients to minimize wastage and control food costs.
• Manage daily requirements, functions, and last-minute events.
• Responsible for training and mentoring junior kitchen staff.
• Works closely with the front-of-house staff to coordinate smooth food service and accommodate special guest requests and dietary restrictions.
• Promote and maintain good working relationships throughout the entire kitchen staff.
• Ensures management style and working methods are in line with the Sallys’ core values.
• Establish, maintain, and enforce consistent high-performance standards.

Job Requirements

• Technical: Thorough knowledge of Food Safety systems and procedures. Food prep & knife skills
• Language: English, Basic Spanish (preferred but not required)
• Experience: High school or GED equivalent
• Formal culinary training (preferred but not required)
• Minimum 1 year in a leadership role within a full-service restaurant kitchen
• Certifications: ServeSafe Certified
• Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs.

Salary & Benefits

• Starting at $60,000 annually depending on experience, plus bonus
• Dental Insurance
• Employee discount
• Health Insurance
• Paid time off
• Short-term Disability
• Long-Term Disability
• Group Life
• Sick Time & Vacation Time or Paid time off

Sally’s Core Values

• Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day.
• Commitment to Our Guests: Demonstrate warmth and care while creating memorable moments of hospitality for all guests.
• Strength of Character: Take pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests.
• We Are Hungry: We are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable.

Pre-employment

• Background Check
• Drug Screen
• References