Sous Chef

Job description

About us


Hamptons Restaurant is a small business in Sumter, SC. We are professional, agile, creative and our goal is to Hamptons features regional American cuisine with an Italian accent, all in a unique and inviting atmosphere in Sumter. Located in the heart of South Carolina in the beautifully restored historic downtown setting of Sumter. Hamptons provides an ideal destination for business luncheons or relaxation and entertainment. Executive Chef, Raffaele DallErta, formerly of the Inn at Little Washington by way of Milan, Italy, offers classic weekday lunch menus, evening dinners and a casual bar menu in our Rafters Bar. When you seek an exceptional dining experience for holiday parties, supper clubs, dinner parties and luncheons, Hamptons is the destination of choice. Let us tell you more about what we can provide..

Hamptons Restaurant is looking for a Sous Chef to join our team in Sumter, SC. The ideal candidate will have experience in a high-volume kitchen and be able to work in a fast paced environment.

Responsibilities

• Work with the Executive Chef to develop menus and set up stations with the assistance of the kitchen staff
• Establish and follow proper food handling and sanitation procedures, as well as maintain a clean and safe work area
• Ensure all food items are stored in secure location, consistent with state and local regulations
• Prepares inventory control orders, and arranges for deliveries
• Maintain efficient workstations; organize, store, and rotate supplies; and maintain cleanliness of kitchen area
• Assist in the ordering of all food products as needed
• Prepare, cook, plate, and present food items to guests according to Hamptons Restaurant standards
• Operate standard kitchen equipment and equipment that requires special training and supervision
• Perform other duties as assigned by the executive chef including but not limited to opening and closing the kitchen, supervising staff

Skills & Requirements:

• High school diploma or equivalent qualification required. Culinary degree preferred.
• At least one year of experience as a Sous Chef in a high-volume restaurant.
• Must be proficient in all aspects of the Sous Chef position (i.e., Kitchen Management, Food Preparation, Food Safety, etc.)
• Must have strong organizational skills with attention to detail.