Sous Chef

Forge and Vine is looking to hiring a Sous chef to join its culinary team. We execute events and private dinners as well as our nightly service with a seasonally changing menu. Assist our Executive Chef with building and creating beautiful food and interesting flavor combinations to serve our 156-seat restaurant with an open kitchen and 8-foot wood fire grill! We offer the full spectrum of the hospitality industry from breakfast and events at The Groton Inn to exceptional food and service at Forge and Vine and everything in between. Passion, creativity, willingness to help other and hunger for knowledge. If this describes you, we would love to meet! While we focus on the seasonality of New England, we like to offer creative dishes influenced with international techniques and flavors bringing something familiar and approachable yet exciting and different to our guests. Whether you are looking to take the next step in your culinary career or are looking to expand and hone your skills, The Groton Inn and Forge and Vine would like to help you succeed in achieving your career goals.

Location: Forge & Vine, Groton, MA
Hours: Full-time, shifts typically 11am - 8pm
Compensation: $55,000 to $65,000 annually, depending on experience.
Start date: ASAP.
Benefits: Health insurance, Vision, Dental, 401k, Paid Time Off
Experience: 3 years' experience as line/prep cook required

SUMMARY OF ESSENTIAL JOB FUNCTIONS:

• The high-quality care, well-being, and overall recognition of our guests and associates.
• Thorough knowledge of organizational and time management skills.
• Interact with guests and associates daily, ensuring their experiences exceed expectations.
• Communicate effectively with all F&B management and across hotel lines. Be open and willing to work with the Catering & Events Manager to enhance menu items and offerings.
• Perform daily prep work maintaining par levels associated with the volume of business.
• Lead a restaurant station, or two, nightly.
• Some expediting.
• Be available to work varied schedule.
• Assist with walk-in organization.
• Maintain cleanliness and sanitation standards as required by OSHA and the Massachusetts Department of Health and Human Services. Perform or communicate general maintenance and upkeep of all equipment, providing a safe working environment.
• Protect the assets of The Groton Inn through constant awareness of general upkeep of all kitchen equipment.

MINIMUM REQUIREMENTS:

• Must be eligible to work in the United States of America.
• Sous Chef experience preferred or a minimum of 3 -6 years as a Line Cook in a similar property.
• Some experience in resorts/hotels and free-standing restaurants.
• Culinary school graduate or completed certified apprenticeship program preferred.
• Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.
• Proven experience in higher volume kitchens or banquet kitchens, or both.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Must be a team player, able to build and maintain strong working relationships with all other members of the management team. Must be able to change activity frequently and work with constant interruptions Able to take direction. Career-minded.

ABILITIES REQUIRED:

• Frequent walking, bending, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces.
• Must be vertically mobile working in limited space for 95% of shift.
• Must be able to manually handle/lift product up to 60 pounds between knee and chest.
• Must have bilateral fine manipulation of both hands which may be repetitive for entire shift.
• Occasional stair climbing.
• Working in extreme temperatures/conditions both indoors and out.
• 5-day work week, 50 hours expected 5 shifts per week online or in banquets; schedule varies according to operational needs and may include evenings, weekends, and holidays.
• Frequent handwashing.
• Hazards include but are not limited to cuts from knives and slicers, burns, exposure to raw meat, poultry, seafood,