Sous Chef

We are seeking a Sous Chef to lead the a la carte operation of our main dining room and bar, at one of New England’s most iconic resorts. Our 350-room full-service resort located in Northern New Hampshire includes a luxury hotel, award-winning dining, spas, large event space, golf, and skiing. Our team members enjoy a dynamic and exciting work environment, comprehensive training, and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We are committed to serving our associates and nurture their growth. We embody a culture of respect, gratitude, and empowerment each day. Ideal Sous Chef candidates will deliver previous high-volume fine / upscale dining restaurant culinary management experience from a restaurant, hotel, or resort.

Responsibilities

• Schedule team according to budget and business forecast.
• Develop additions to menu and buffets with special attention to quality.
• Training of Staff with back up documentation and corrective actions taken for deficiencies
• Maintain a positive and open mind frame to enable for an all-around professional environment.
• Responsible for product availability for all restaurant items.
• Directs proper sanitation of all kitchen facilities and equipment.
• Ensures that all kitchen equipment is in good working order and reports all deficiencies to Synergy.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Monitors and has firsthand control over daily food production with special attention given to food safety and quality.
• Monitors safety of staff with back-up training and the use of ASC documentation for positive and /or negative results.
• Maintains good working relationship with Front of the House Manager by assisting in the monitoring and running of the outlets.
• Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines and to make conscience decisions to better all current standards on the buffet.
• Checks and controls Payroll and OT and to ensure all prep/production sheets are maintained with attention to productivity.
• Conducts kitchen department meetings.
• Ensure that the buffet is in good repair, clean, up temperature standards and full always.
• Ensure all station attendants are in proper uniform/grooming standards with corrective action when necessary.
• Ensure all props, greens and decorations for the buffets are available, crisp, and clean.

Qualifications

• High School diploma or equivalent
• 3-6 years of previous high-volume fine dining culinary management experience from a restaurant, hotel, or resort.
• Possess honesty, integrity, and a true passion for customer satisfaction.
• Schedule flexibility and the ability to work extended hours including nights, weekends, and holidays.

Benefits

• Competitive Starting Salary
• Medical, Dental, and Vision Insurance
• Paid Time Off
• Health Savings Accounts and Flexible Spending Accounts
• Long-Term Disability Insurance
• Short-Term Disability Insurance
• Life Insurance
• 401K w/ matching contribution
• Complimentary Golf, Skiing, and Riding
• Employee Assistance Program
• Relocation
• Temporary Housing