Sous Chef

The Sous Chef assists with the daily operations of the kitchen, providing professional leadership and direction to kitchen personnel. The ideal candidate will be energetic and enthusiastic. Must have passion about using local and sustainable products. At least two years previous experience is required. Must have hands on management style with strong communication and organizational skills and the ability to effectively manage and motivate a diverse staff. Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food handling techniques. This positions reports directly to the Chef de Cuisine, this position will assist in ordering, menu engineering, cost control, and supervision and training of staff.

Westport Hospitality is a company that celebrates the individuality of each team member and their unique stories. We hire great people from a wide variety of backgrounds. Diversity and inclusion among our teammates are critical to our success. We are an Equal Opportunity and Affirmative Action employer governed by the laws and are guided by the importance of the unique individual and their contributions to our company and our guests. We offer competitive pay and benefits package.

Responsibilities & Requirements

The sous chef must be able to work all stations in the kitchen efficiently and cook on the line nightly. Must be available to work holidays and weekends. Must be able to lift 50# repeatedly during a day. Must be able to walk up and down stairs repeatedly during a day.

We provide a small team environment with all team members expected to be very much hands on; where excellence is expected in all areas of food preparation and presentation.  

 We offer competitive pay and a benefits package.