Sous Chef - The Red Onion Restaurant & Bar

The Red Onion Restaurant & Bar, located about 2 miles east of the historic village of Woodstock, NY is considered an institution in the community, haviing been continuously open since 2002. As a 22+ year old business, we are seeking a candidate who would like to " stay put" for a while. We are asking for a mkinimum two year commitment. Chef/owner Kevin Katz honed his craft on both coasts and applies those experiences to an eclectic American menu that is simultaneously sopphisticated and a "crowd pleaser". We use only scratch ingredients in our cooking, making veal demi-glace, chicken stock and fish fumet routinely. Daily, we make both sheeted and extruded pastas using both double zero flour and semolina flour recipes. We often make use of wild foraged mushrooms and regularly use locally grown mushrooms. Candidate should know the five mother sauces and be good at making them and their derivitives. (that said, we don't regularly make bechemel, lol). We also serve burgers and fish & chips and chicken caesars (we make our own burger buns and French fries and we are proud of our Caesar vinaigrette.) The sous chef at the Red Onion must be totally proficient at the making of stocks, soups and sauces. Candidate should expect to work 8-11 hours per day. The sous chef is responsible for coordinating ordering with the chef. The sous chef is responsible for all stewarding of products, i.e. produce, dry goods, meats, seafood, frozen, refrigerated and room temperature stoarge. The sous chef is responsible for rotating produce and for maintaining the tidiness and organization of all food storage and food prep areas. Moreover, the sous chef should be mastertful at protein fabrication/ butchering. The sous chef position is a WORKING position. That means that in addition to the sous chef's administrative and stewarding resaponisbilities, the sous chef must also work a station on the line nightly (5 nights per week), typically the "middle" or expo station. But the sous chef should become proficient at all stations in the kitchen. The sous chef works creatively with the chef and owner on menu specials and seasonal changes. The sous chef is responsible for the food and labor cost of the kitchen, in conjunction with the chef/ owner. Ideally, the candidate should have extnsive line cooking experience in a range of restaurants. A minimum of 3 years HOT LINE experience is necessary. The ideal candidate should be even tempered, knowing how speak to those in her/his charge respectfully and helpfully. There is opportuity for earnings growth etc. Employment Type: Full Time Years Experience: 3 - 5 years Salary: $55,000 - $72,000 Annual Bonus/Commission: Yes