Job description

John Ryan Brewery is pleased to announce an exceptional career opportunity for a Sous Chef. John Ryan Brewery is an all scratch, locally owned restaurant located in beautiful and majestic central Pennsylvania in a renovated historic building. The John Ryan Brewery includes an 30 seat main dining room, 20 seat main Bar, 30 seat Catering Room, 12 seat conference room, 30 seat tavern/bar and 30 seat summer Patio.
The successful candidate will have experience in all facets of food production from dinners and private events to offsite catering. The person will have the desire to provide the best possible quality food and service to our guests. The John Ryan Brewery desires a sous chef who is comfortable interacting with employees, suppliers, and customers and being the leader of the culinary team. The Sous Chef will have a “quality for the customer first” attitude and will instill the mentality in the team’s conscience.

Reports to: Executive Chef

Supervises: Kitchen Staff

Education and/or Experience

• A culinary degree from an accredited institution or equivalent professional experience.
• Min. 2 years hands on management experience in ala carte and banquet dining.

Job Knowledge, Core Competencies and Expectations

• Plans and monitors all food-production-related costs.
• Plans menus with Executive Chef
• Develops food purchase specifications and standard recipes.
• Maintains food quality and sanitation standards.

Job Summary

Responsible for all food production, including that sold in restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervises production and kitchen staff.Maintain highest professional food quality and sanitation standards.

Job Duties

• Responsible for hiring, training, promotion, discipline, evaluation and termination of all kitchen personnel.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food. preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas.
• Responsible for food inventories, establish controls to minimize food and supply waste and theft.
• Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention principles.
• Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consults with the Front of House Manager about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluates food products to assure that quality standards are consistently attained.
• Plans and manages the employee meal program.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff..
• Maintains physical presence during times of high business volume.

Date Position Available

• Immediately

Benefits

• Salary is commensurate with experience and qualifications.

Job Type: Full-time

Pay: $35,000.00 - $45,000.00 per year

Experience level:

• 2 years

Shift:

• 10 hour shift
• Day shift
• Evening shift

Weekly day range:

• Every weekend
• Weekend availability

Work setting:

• Bar
• Fine dining restaurant

Ability to commute/relocate:

• Williamsport, PA 17701: Reliably commute or planning to relocate before starting work (Required)

Experience:

• kitchen management: 2 years (Required)
• Cooking: 5 years (Preferred)

Work Location: In person

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