Company description

At the Sagaponack General Store, we invite you to step into a time-honored space that celebrates the history of our cherished community. Established in 1878, this storied building with its bustling post office has served as the beating heart of Sagaponack, from the days when Sagg Main was the horse-drawn highway where ships that docked in Sag Harbor would offload their wares to the one store in town which sold everything from farm equipment to Gold Dust Soap powder. As you enter, the creaking floorboards beneath your feet echo the footsteps of these generations past. And now, nearly 150 years since the original store opened, we welcome you back inside to the restored space as we hope to build a meaningful future together. When you visit, you will find a thoughtfully curated selection of delights, from our very own Sagaponack honey, to locally-sourced farm fresh fruits, flowers and vegetables, as well as a delicious array of sandwiches, soups, salads and sides and everyday must-haves. Whether you're stopping by for an early morning hot coffee and warm doughnut before work, filling a picnic basket before settling in at Gibson Beach, or picking up dinner for the whole family, we'll be here for you, all year long.

Job description

Sagaponack General Store Executive Sous Chef

About Us:

Sagaponack General Store is a Hamptons-based family of cafes, restaurants, and production facilities united by a commitment to quality, local ingredients, and a community-centered approach. At Sagaponack General Store, guests enjoy welcoming spaces filled with fresh-baked breads, pastries, and all day pre-made meals. From delicious breakfast sandwiches to seasonal pies, Sagaponack General Store aims to bring people together over food that’s thoughtful, flavorful, and locally rooted.

Position Overview:

Objective:

Support Sagaponack General Store kitchen teams by leading daily kitchen operations, managing food production, and promoting a high-quality, creative culinary experience that aligns with our brand standards.

Responsibilities:

As Sous Chef at Sagaponack General Store, you’ll play a pivotal role in executing the restaurant’s menu, managing kitchen staff in their preparation & execution of menu items, and supporting overall culinary operations. This role includes menu execution and bulk production for both on-site service and special events, working closely with other culinary teams throughout Sagaponack General Store to support seasonal and creative offerings.

You will uphold high standards of food quality within established budgets and manage inventory, communicating needs and collaborating with management to streamline operations. Maintaining a safe, clean, and inclusive environment for the back-of-house team is essential, as is compliance with safety protocols and health regulations.

Location: Sagaponack General Store – 542 Sagg Main, Sagaponack, NY 11937

Schedule: Variable, Full-Time, including weekends

Compensation: $65,000 per year.

Reports to: Executive Chef and General Manager

Supervisory Responsibilities: Supervise kitchen staff under your direction at Sagaponack General Store

Key Responsibilities:

Menu Execution & Culinary Innovation

Prepare and execute menu items and contribute to R&D, with a focus on quality and flavor.
Assist in the setup and smooth operation of kitchen service, ensuring efficiency.
Support culinary innovation, exploring ways to repurpose ingredients, reduce waste, and enhance profitability.
Collaborate with other departments to produce high-quality offerings and incorporate retail produce offerings creatively
Oversee ordering and receiving processes to maintain cost-effective, high-quality purchases. Ensure the team follows proper receiving protocols, and communicate regularly with supervisors to align purchasing and inventory management with budget goals.

People, Facilities & Compliance

Train team members on safety protocols, ensuring cleanliness and sanitation standards are maintained.
Oversee kitchen organization and cleanliness, maintaining compliance with health and safety guidelines.
Manage the kitchen team, ensuring efficiency in staffing and delegation of tasks.
Train team on food preparation, emphasizing quality and consistency.
Ensure a safe working environment and promptly communicate maintenance needs to management.
Complete and manage necessary documentation, including logs and inventory records, to maintain regulatory compliance.
Follow receiving protocols and manage inventory accurately, ensuring stock rotation and freshness.

Key Performance Indicators (KPIs)

Food Quality and Consistency
Maintain a customer satisfaction rate of 90% or higher for food quality and presentation, based on guest feedback and reviews.
Ensure adherence to established recipes, portion sizes, and presentation standards, with minimal variances noted in internal audits.

Operational Efficiency
Ensure service readiness by completing all prep tasks on time and maintaining a smooth kitchen workflow with minimal delays during peak hours.
Achieve a food waste reduction target of 10% quarterly through efficient inventory management, cross-utilization of ingredients, and adherence to FIFO.

Compliance and Safety
Maintain 100% compliance with health and safety protocols, with no significant violations during inspections by regulatory agencies.
Ensure that all staff have completed mandatory safety and sanitation training within the first 30 days of employment.

Inventory and Cost Management
Maintain food cost within budget (e.g., +/- 5% of target food cost) by accurately tracking inventory, minimizing waste, and ordering efficiently.
Conduct monthly inventory audits to ensure accuracy and prevent discrepancies greater than 2% of total stock value.

Staff Development and Retention
Conduct training sessions on safety and food quality standards at least once per quarter, with 100% participation from kitchen staff.
Maintain a staff retention rate of 85% or higher by fostering a positive, inclusive back-of-house culture.

Menu Innovation and R&D
Contribute to new menu items or production improvements each quarter, focusing on seasonal ingredients, waste reduction, and profitability.
Track the success of new items or innovations with a target of 80% positive feedback from guest responses.

Benefits:

Competitive hourly wage
Paid time off
Employee discounts on meals and beverages
Opportunities for advancement and professional development
Potential housing availability

Qualifications & Preferred Attributes:

At least 3 years of experience in a culinary setting, premade grab and go eatery is a plus.
Food Handler’s Certification and knowledge of relevant safety standards.
Proficiency in knife skills.
Dependable, punctual, and professional with a commitment to the Sagaponack General Store brand
Physically able to lift 50+ lbs up and down stairs, and stand for long periods.
Full time availability
Fluent in English; knowledge of Spanish is a plus.

Note: This description may evolve to reflect the dynamic needs of Sagaponack General Store as we grow.

Compensation

this position is: salaried, $50,000 - $75,000

Application instructions

Deadline

no deadline