Unlike most restaurants, we provide excellent benefits to our culinary staff including the stability of salaried positions, health insurance, parental leave, 401(K) plans and many more. No more losing pay during off-season!

Position Description Summary
The Sous Chef will partner with the team of sous chefs to create a memorable experience for our members through maintaining high culinary standards and producing top-notch products while managing the kitchen staff to ensure the most effective operation of Horizon’s.

Role & Responsibilities

  • Assist in the daily operation of the Horizon culinary operations, as needed
  • Receive truck orders, ensuring accurate receipt and storage of inventory
  • Maintain the organization of all storage areas and product
  • Work the line as needed, producing exceptional dishes that represent BHIC standards
  • Ensure proper cleanliness of the kitchen, adhering to all health and safety regulations
  • Ensure adherence to all health codes, periodically checking compliance
  • Conduct frequent line checks throughout the shift, assisting the team as needed
  • Coach staff on recipe adherence, kitchen protocol, and best practices
  • Maintain adequate ticket times for member experience
  • Complete all opening, closing, and side duties, as needed and instructed including completing, signing, dating, and emailing checklists to management
  • Learn the purchasing and inventory processes, taking on those duties as needed
  • Help maintain food costs by improving effectiveness and decreasing waste
  • Assist with creation, as needed
  • Be detail-oriented and able to prioritize in a fast-paced environment
  • Assist with inventory control & counting, as needed, including ordering, receiving, costing, storage, and organization
  • Solve problems, work as a team, be a leader, and inspire happiness
  • Maintain up-to-date credentials, certificates, and licenses, as applicable
  • Commit to continuous professional development, keeping abreast with current industry trends, tools, technologies, and opportunities, attending conferences, seminars, and workshops as assigned

Qualifications & Education Requirements

  • Proficient knowledge of kitchen operations
  • Must possess appropriate analytical skills, attention to detail, follow-through, creativity, and a high level of motivation
  • Ability to communicate effectively and professionally in both written and verbal formats
  • Willingness to learn and accept instruction
  • Must possess a positive attitude and good work ethic
  • Proficient in business-related software (Microsoft Office Suite, POS)
  • High-end/Fine Dining culinary experience in a hospitality environment preferred
  • Prior kitchen operations experience required
  • High School Diploma or GED required