Culinary Agents is working with the team at The Great Chestnut Experiment to connect them with talented hospitality professionals.
The Great Chestnut Experiment - Now Hiring: Bakery Sous Chef
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We are looking for an amazing sous chef / production lead to join the team and run our recipe development, operations, and food production for this season. This role will be responsible for taking the successful products and recipes we already have and improving them, as well as developing some new recipes around product concepts we have. Someone successful in this role will be accustomed to running a team in a commissary kitchen environment to hit daily production requirements at a very high standard of consistency and quality. Qualifications: 2+ years of experience in a management role within foodservice restaurants, catering, or production environments. Proven ability to hire, lead, and manage teams effectively. Strong skills in forecasting, procurement/ordering, and managing food costs. Experience in creating and implementing production best practices and Standard Operating Procedures (SOPs). Culinary and baking experience, with a solid understanding of kitchen operations. Preferred experience in a shared commissary kitchen environment. Excellent organizational, leadership, and communication skills. Ability to work efficiently in a high-volume setting, particularly during peak seasons or events. Flexibility to work in a dynamic and fast-paced environment. Familiarity with food safety and sanitation regulations. A mindset of continuous improvement and experimentation is a plus. Responsibilities: Lead and manage a culinary team of 3-5 people in prep and service operations. Oversee food preparation at a shared commissary kitchen, ensuring high-quality standards. Develop and enforce production best practices and SOPs to streamline operations. Manage procurement, ordering, and inventory control to optimize food costs. Support operations for our pop up retail location running from October 25th to January 5th, including weekends and holidays. Begin role in August or September with recipe and product development, moving to operations development in September, and full-time in October. Collaborate with front-of-house, marketing, and business teams to ensure seamless operations and customer satisfaction. Monitor and maintain food safety and sanitation standards at all times. Ensure efficient and effective use of kitchen equipment and resources. Handle any operational issues promptly and effectively, ensuring minimal disruption to service. Stay updated on industry trends and incorporate best practices into operations. Compensation: $25-$30 per hour with a 20% performance bonus based on achieving key performance indicators (KPIs) including food cost metrics, labor metrics, and sales metrics. Monthly $500 Healthcare contribution
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