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Sous Chef

Built in 1872 and restored in 2021, the historic Broadgauge operates a coffee shop, 160 seat restaurant and bar, and event center in the heart of Petersburg's town square.  The Broadgauge has 4 central focal points, 1) architecture and design 2) food & beverage 3) service and 4) community.  We are searching for a strong Sous Chef candidate that will help develop the Broadgauge's Food and Beverage program, evolve it over time, and manage the day-to-day operations of the Broadgauge Kitchen and Staff and help develop Broadgauge into a first class  mid-western destination.

Broadgauge is “the” destination in the area. This is an opportunity to live in a small town with a great school district, yet it is just a short destination away from a variety of cultural activities. This job provides an opportunity to put a stamp on the culture and cuisine of Broadgauge moving forward. 

The focus will be passion for daily food service that include some of the latest techniques and trends to deliver our daily visitors. The ideal Sous Chef will have high energy, leadership and staff development skills, culinary skills, and catering experience. They will also have food/labor cost control knowledge including the ability to work with the Executive Chef on ordering, setting and maintaining par levels.

Responsibilities include but not limited to:

  • Ability  to accept failure, own mistakes and strive to be better every day.

  • Ability to maintain composure while working in a high stress environment. 

  • Assist in ordering all products based on par systems and inventory management. 

  • Assist in the management of Broadgauge , including recruiting, hiring, scheduling, reviewing and terminating kitchen staff. Managing staff schedules and ensuring cuts are being made whenever possible. Fill in for hourly employees when necessary to minimize labor costs.

  • Maintaining open lines of communication with all management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues.

  • Overseeing quality control of all food production and execution.

  • Developing unique and visually appealing plating designs for new dishes.

  • Creating new seasonal menu items and recording the recipes for consistent replication.

  • Ensuring all health and safety standards are upheld by enforcing high sanitation standards.

  • Addressing all kitchen-related problems and incidents in a timely and effective manner.

  • Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.

  • Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef.

  • Attending all mandatory meetings.

  • Knowledge and understanding of the Purchase and Loss Statement on a monthly basis.

  • Continually working through the research and development process with the Executive Chef to further dishes on the menu.

  • This position reports directly to the executive chef. 


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