Sous Chef - PM

Company: Morning Glory Farm Inc
Location: Edgartown
Posted on: January 19, 2023

Job Description:

EOE STATEMENT: We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, gender identity, disability status, sexual orientation, age, protected veteran status or any other characteristic protected by law.

CATEGORY: Kitchen

Description

Title: Sous Chef - PM
Dept: Kitchen
Hours: Full time, including weekends, Shift range is 10:00am - 10:00pm
Report to: Executive Chef & Sous Chef - AM

Wages: $18.00 - $22.00 per hour depending on experience

Morning Glory Farm offers a wide assortment of fresh-packed salads, side dishes, entrees and soups that are prepared daily in our kitchen. We pride ourselves on using our own produce and other local ingredients in season to create outstanding food. Our Farmstand is stocked with freshly prepared entrees, soups, side dishes, salads and pickled vegtables and dressings. We use our own farm produce whenver possible as well as the finest non-GMO and organic products. We prioritize sustainability in food services. Our dishes are based on seasonal produce and our meals and offerings are made from scratch.

The Sous Chef position is the primary cook in the kitchen, and is the culinary muscle behind the Executive Chef. The Sous Chef will oversee all production activity in the afternoon and evening in the kitchen, train personnel, and execute menus using our own produce and other local ingredients in season to create outstanding food. This position is central to our daily food service which includes entrees, carry-out dishes, and soup and salad bar. The Sous Chef - PM preps all products for the following day and is central to the night time production. The Sous Chef should be intimately familiar with all the duties inside the kitchen and has the ability to fill each position in a pinch.

I

In our daily work, we:

• Participate in and oversee the work of kitchen staff and assure that all foodstuffs are prepared and cooked according to specified recipes and procedures, in a timely manner.
• Collaborates with the Sous Chef - AM and the Executive Chef.
• Gain and maintain knowledge of products sold within the department and be able to respond to questions and make suggestions about products.
• Ensure all food is prepared, handled and stored according to all required food safety code standards.
• Rotate stock items and maintain accurate food inventories as per established procedures.
• Responsible for the set-up, cleanliness/sanitation, and organization of the food prep area, pack & prep room and/or kitchen before, during, and after every shift.
  
  POSITION REQUIREMENTS: Our ideal candidate:
  
  • Must know how to properly and safely operate commercial equipment.
  • Must be 18 years old.
  • Has the ability to remain calm and focused and provide excellent food products in a high volume environment.
  • Must have broad knowledge and experience in Commercial Kitchen production.
  • A minimum of 4 years of ktichen experience is required. 2 years of kitchen management experience preferred.
  • Knowledgeable about basic food handling skills as well as simple mathematical calculations (reading scale).
  • Presents in a highly professional manner to customers and co-workers .
  • Has a love and respect for the farm to table model, with nutrition as important as flavor.
  • May be required to lift and/or move up to 30 pounds frequently, and up to 50 pounds occasionally.
  • Applicants must be flexible, adaptable and able to work weekends.
    PM21
    
    FULL-TIME/PART-TIME: Full-Time
    
    WAGE: $18.00 - $22.00 per hour depending on experience
    
    POSITION: Sous Chef - PM
    
    EXEMPT/NON-EXEMPT: Non-Exempt
    
    ABOUT THE ORGANIZATION: Morning Glory Farm, started in 1975 by James and Deborah Athearn, grows about 65 acres of vegetables and small fruits on the island of Martha's Vineyard.
    
    Small successive plantings of a wide variety of crops supply the Farmstand from May through December.
    
    Crops include sweet corn, lettuce, carrots, beets, tomatoes, melons, potatoes, beans, squash, pumpkins, and more. Our herb garden supplies a full assortment of culinary herbs. We also raise four acres of cut flowers, and small plantings of strawberries, grapes, peaches, and beach plums.
    
    We keep beef cows on pasture in Chilmark for which we harvest 45 acres of hay and we also produce eggs, pork and fresh, pasture-raised chickens to sell in the Farmstand. Twenty-three acres of our vegetable fields are farmed using natural practices and only OMRI certified fertilizers and pesticides. We manage the rest of our land with a minimum of pesticides and with attention to the long-term health of the soil.
    
    The farm name grew from the vision of the sun rising over lush, green fields, cows with udders full of milk ambling past bountiful gardens and hedgerows lively with honeybees: true wealth of nature's glory.
    
    Each year we meet a new crew of farmers, bakers, cooks, and Farmstand staff who become part of the farm family. The farm has benefited from a variety of wonderful people who have endowed Morning Glory with their own special contributions.
    
    LOCATION: MA, Edgartown
    
    
    
    
    
    PI200512899

Keywords: Morning Glory Farm Inc, Nantucket , Sous Chef - PM, Hospitality & Tourism , Edgartown, Massachusetts