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Bowe & Arrow Restaurant is seeking a Sous Chef for a new farm-to-table concept in the Adirondacks region of the North Country of New York. The restaurant will be located directly on the Salmon River on Main Street in Malone, NY. The building was originally a Studebaker factory which is being remodeled and restored to suit a multi-use occupancy concept with the restaurant and adjoining event space as the anchor tenants on the ground floor. Kitchen design is an open floor plan with all new equipment and a lot of fun toys like a wood-fired oven, Rational Combi Oven, Southern Pride Smoker, and Pacojet. Menu will be seasonal and change frequently using a wide range of modern and classic techniques to make food that is interesting and fun, but above all satisfying and delicious.
The candidate should be interested in long-term growth with the company which has an aggressive plan to develop more properties and concepts in the Malone area.
Essential Functions:
Set up and stock stations with all necessary mise-en-place
Answer, report, and follow instructions from Executive Chef or Chef de Cuisine
Cook à la minute tickets in coordination with the rest of the kitchen staff
Keep a positive and professional approach
Taste everything, even if it isn’t necessarily on your list
Constantly assess and adjust quality, seasoning, and flavor to ensure great finished product
Comply with nutrition and allergy regulations and standards
Other Functions:
Be available to fill in as needed to ensure the smooth and efficient operations
General compliance with health and food safety standards, restocking items, and cleaning
Physical Functions:
Ability to stand/walk a minimum of 8 hours or as needed
Must be able to exert well-paced and frequent mobility for periods of up to 8 hours or as needed
Be able to lift up to 50 pounds frequently
Will frequently reach, feel, bend, stoop, carry, finely manipulate, and key in data
Work in both warm and cold environments
Returning unused items to the correct inventory location
Properly storing products for later use
Qualifications, Education and Behavior
At least 18 years old
Have a minimum of 1-year relevant experience
Must pass Certified Food Service Manager course within 30 days of hire
Ability to work quickly while maintaining safety standards, and procedures
Ability to properly and confidently handle a knife
Ability to work in high-volume environments
Ability to work early morning hours
Ability to work consistent schedule at least 5 days per week
Understanding of various cooking methods, ingredients, and proper equipment use
Ideal Candidate:
1 year sous chef experience
Located in or willing to relocate to the North Country region of New York state
Excellent team building and recruiting skills
Strong menu development skills
Good follow through on staff training and execution of recipes
Comfortable making connections with and sourcing from local producers
