Sous Chef - The Cottage Greenwich

Two Time James Beard Nominated Chef Brian Lewis and his hospitality team are currently looking for a Sous Chef for their New Restaurant The Cottage in Greenwich, Connecticut. Chef Brian has been nominated as a semi-finalist for the original "The Cottage" in Westport in 2018 and just recently in 2022 for Best Chef Northeast by the James Beard Foundation.

Chef Lewis is currently hiring for the position of Sous Chef. We are in search of a talented and driven individual to join our back of House Culinary Team. Please leave a resume on the link provided below with your name, best method of contact, and a little about yourself, we are looking forward to hearing from you and having you as part of our team.

The Sous Chef assists in supervising food quality, production and costs. Knowledge of all kitchen

stations with a mentality to fill in for and/or assist cooks to ensure that the kitchen operates

smoothly.

Essential Duties and Responsibilities:

Ability to work all stations, efficiently and effectively

Assists with inventory, and managing of supplies

Oversees the preparation and service of food

Trains kitchen staff of proper food handling, maintenance and safety

Minimum Qualifications and Skill Requirements:

Knowledge of applicable safety and sanitation procedures

Excellent knife skills

Must have excellent communication and leadership skills,

Must be able to perform effectively as a team player

Must be able to perform and prioritize multiple tasks simultaneously in a fast paced

environment

Work Environment and Physical Demands:

The employee must be able to lift or move objects weighing up to 50 pounds. Ability to go up

and down stairs as needed throughout shift with objects up to 50 pounds.

Work Schedule:

This is a full time position. Schedule may vary based on business demand. Availability to work

weekdays and/or weekends, holidays, as well as as mornings and/or evenings as needed.

Benefits:

Excellent Compensation, Health Insurance, 401K, PTO. Room to grow within an expanding company.

Warmly,

Chef Brian Lewis