Sous Chef

Vin Sur Vingt ( is a destination for all lovers of French wine and bistro fare.
We're hiring a Sous Chef to help lead our kitchen at Vin Sur Vingt Bistro in Sag Harbor, NY. We are open year-round in Sag Harbor. You will work alongside our Executive Chef, David Camara. Duties and Responsibilities:
Food prep, line cooking and knowledge of setting up all stations.
Maintaining highest food quality standards
Adhere to sanitation, Dept. of Health and personal hygiene standards
Responsible for appropriate use of supplies and equipment to reduce loss and waste.
Able to lead a team in a fast-paced open kitchen environment.
Follow written recipes and order tickets.
Have a solid understanding of French cooking methods, ingredients, equipment and procedures.
Requirements:
3+ years of experience in a lead BOH role.
Strong knowledge of restaurant industry operations, safety, and sanitation standards
Strong communication skills with ability to motivate employees and obtain positive results
Excellent problem-solving and decision-making skills, results-oriented, and customer-focused
The ability to work with a high degree of independence
Ability to work flexible hours and travel between assigned restaurants
Salary: $90,000-$100,000 / annual
+ Performance Bonus | Healthcare (Medical) General
Responsible for BOH hiring, scheduleing and maintaining staffing levels / labor cost control
Responsible for the kitchen organization and cleanliness
Discretion to take any disciplinary decision on urgent matters
Responsible for cleanness of the kitchen.
Execution of the full menu and overseeing the prep team and the hot line cook organization
Creation of daily specials
Responsible for the fridge and walk-in space cleanness, make sure that everything is labelled and in proper order by DOH requirements- Control all the point of the DOH matters
Daily ordering
Maintain food cost at appropriate level
If interested, stop by 29 Main St. in Sag Harbor, reply to this post with your resume or email us at: