Cape Cod Central Railroad is seeking a skilled and reliable Sous Chef to join our kitchen team for the 2026 Season and beyond. Fine dining and banquet kitchen operations experience preferred. Sous Chefs are responsible for preparing and cooking a variety of menu items as directed by the Executive Chef. They are also expected to ensure food quality and safety, and maintain a clean and organized work environment, while working as a team with all members of staff to ensure the highest quality and standards are achieved.
Work Location: Hyannis, MA Cape Cod
Pay: $25-35 per hour, depending on experience
Key Responsibilities
- Assist the Executive Chef in menu planning, food preparation, and kitchen management
- Oversee daily kitchen operations in the Executive Chef's absence
- Train, supervise, and mentor kitchen staff
- Collaborate with the Executive Chef on new menu items
- Cook food using various methods (e.g., grilling, frying, baking, sautéing).
- Ensure proper portion sizes and presentation of dishes.
- Maintain a clean and sanitary work area, including equipment and utensils. Adhere to all food safety and sanitation guidelines and regulations.
- Assist with inventory management and ordering of supplies. Properly store and rotate food items to prevent spoilage. Check the quality and freshness of ingredients.
- Collaborate with other kitchen staff to ensure smooth operation.
- Communicate effectively with kitchen management and front-of-house staff.
- Assist with opening and closing procedures.
