The Elm is actively seeking an experienced culinary professional to fill the role of Executive Sous Chef. We are seeking a creative and ambitious leader, ready to progress in their career by putting their mark on one of the most ambitious kitchens in the region. We offer a competitive salary and a positive and supportive work environment that rewards initiative and commitment to playing a leadership role in delivering great food and great service to the community. The Executive Sous Chef will report to the Executive Chef and work with him to develop a frequently rotating menu, which highlights seasonality, the quality of locally sourced produce, and talented application of classical techniques. Key areas associated with this position include:

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• Working closely with the Executive Chef to develop new and innovative dishes that will demonstrate the talent and expertise of the kitchen staff and promote the reputation of the restaurant as a whole;

• Day to day leadership, management and training of kitchen staff in a manner that maintains a positive and constructive work environment. This includes a leadership role in assembling a team of capable and committed professionals to deliver food and service at an ambitious level set by you and the Executive Chef;

• Demonstrating a commitment to traditional cooking techniques, including whole animal butchery, fermentation & pickling, charcuterie and production of traditionally-leavened bread as well as a complete in-house pasta and pastry program;

• Skilled preparation and production of menu items, which demonstrate your ambitious standards in a fast-paced environment;

• Developing community relationships with local farmers and purveyors and sourcing and ordering best-quality ingredients.

Commensurate with the leadership role of the Executive Sous Chef, this is a salaried position at a competitive level. The role offers a significant period of paid holiday and significant potential for an energetic, creative and ambitious professional to progress their career. We take pride in working hard for those who show commitment to our project. Our goal with this position is to develop a future chef and we seek to provide to the right person opportunity for education, mentoring, growth in responsibility and increased remuneration as the project progresses.

Qualified applicants should submit a resume and cover letter. We welcome the opportunity to speak with professionals experienced in a fine dining kitchen and look forward to hearing your interest.

• 2 years experience.

• Create and prepare a wide range of high-quality pastries, desserts, and baked goods according to established recipes and standards.

• Develop innovative and creative pastry menu items to enhance the overall dining experience.

• Oversee pastry production, ensuring consistency, quality, and presentation.

• Train and mentor junior pastry staff, providing guidance and support in pastry techniques and procedures.

• Maintain inventory and order supplies necessary for pastry production.

• Collaborate with other kitchen staff to coordinate dessert offerings with the main menu.

• Ensure compliance with health and safety regulations. 

• Stay up to date with industry trends, new techniques, and ingredients relevant to pastry preparation.

• Provide exceptional wine and beverage service to guests, guiding them in selecting suitable wine pairings and beverages based on their preferences and menu choices.

• Maintain a comprehensive knowledge of wines, including their origins, characteristics, and vintages, as well as other alcoholic and non-alcoholic beverages.

• Assist in the development and management of the wine and beverage program, including wine list creation and pricing.

• Collaborate with the kitchen staff to create wine pairing recommendations for menu items.

• Train and educate the front-of-house staff on wine and beverage offerings, enhancing their knowledge and sales skills.

• Ensure the proper storage, handling, and presentation of wines and beverages.

• Assist in managing inventory, including conducting regular stock assessments and ordering necessary supplies.

• Provide exceptional customer service, engaging with guests and addressing any concerns or inquiries they may have.

• Act as a floor manager, supervising during service and performing closing restaurant duties.

• Prepare and cook a variety of dishes, including appetizers, entrees, and side dishes, according to established recipes and specifications.

• Ensure food quality, taste, and presentation meet or exceed the restaurant's standards.

• Coordinate with other kitchen staff to ensure timely and efficient food production.

• Assist in the development and refinement of menu items, including suggesting improvements and modifications.

• Maintain a clean and organized work area, following sanitation guidelines and food safety standards.

• Operate and maintain kitchen equipment, reporting any malfunctions or issues promptly.

• Collaborate with the chef and sous chef in the preparation and execution of daily specials.

• Adhere to portion control guidelines to minimize waste and control food costs.