About Us

An orchard-based hard cider company, committed to sustainable farming and natural
cider production, is opening Brooklyn’s first farm cidery with on-site restaurant, bar,
and tasting room. Among 75 (and counting) hard cider producers in New York State, we
are poised to be the first farm cidery in Brooklyn to open an on-site restaurant,
featuring cider-centric gastronomy. Our menu will be simple and our methods, ancient,
allowing farm-fresh ingredients to speak for themselves. Diners will be seated at casual,
communal tables and be invited to the tank room between courses to taste each of the
season’s ciders. As a full-scale cidery and as a place of gathering, we will also
spearhead and house cider events, educational workshops, tastings, and harvest
celebrations. We don’t just want to be a successful place of business, but a place of
innovation, creativity, history, and community, and one day, to be a hallmark of
Bushwick and Brooklyn, recognized for capturing the spirit of Brooklyn with something
local, something crafted, something smart, and wildly natural.


About You

We are looking for an Sous Chef who is passionate about food and cider, is committed to
providing exceptional service, and develops a genuine conviction in our project. Because
you will take part in the creation and development of an exciting new business, we are
looking for someone who can commit to the company long-term and has an interest in
growing with the company. You will support the Executive Chef to manage the kitchen and
Back of House Staff to deliver the highest quality food. Our menu offerings are fixed and
limited and ingredients are incredibly simple, which means we are looking for someone
who thrives in perfecting high-volume execution and efficiency. You must be a master on
the grill! Must be able to work holidays, nights, and weekend hours, as well as be flexible
with need-based shift coverage.


Responsibilities

  • Ensure consistent execution of menu items in high volumes
  • Ensure seafood and meat quality are superior and take action to correct any irregularities
  • Maintain high level of safety, sanitation, and cleanliness; ensure compliance with health regulations
  • Help to recruit, hire, and train kitchen staff; schedule, manage, coach, and discipline kitchen staff; set clear job expectations; lead by example
  • Ensure all products are rotating on a first-in, first-out system
  • Take physical inventory on daily, weekly, and monthly bases
  • Ensure each work area is stocked with appropriate tools and supplies
  • Minimize waste and maintain controls to reach forecasted food and labor costs
  • Keep up to date with emerging trends in food and beverage industry; actively engage in local food and beverage culture and community of professionals

  • Excellent culinary technique and grill experience
  • Solid knowledge of meat, fish, and produce
  • Proven success as a Sous Chef or Kitchen Manager in a high-volume restaurant
  • Passion for culinary excellence and providing exceptional service
  • Comprehensive working knowledge of restaurant systems: food planning and preparation, purchasing, sanitation, company policies and procedures, personnel training and management, light record keeping
  • Working knowledge of local health and safety codes and accepted restaurant policies and standards
  • Ability to lead and motivate employees to work as a team
  • Excellent organization and time management
  • Computer aptitude in MS Word, MS Excel, OpenTable, POS (TouchBistro)
  • Flexibility to work long hours when required
  • Ability to stand during an entire shift
  • Ability to lift heavy objects
  • Must agree to background check

Qualifications


Salary: $55,000-60,000, DOE
Competitive benefits

Compensation