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Executive Chef Assistant

2 months ago

Barnard, United States Relais & Châteaux Full time
About the Role

We are seeking a highly skilled and experienced Sous Chef to join our culinary team at Relais & Châteaux. As a key member of our kitchen leadership team, you will be responsible for overseeing the day-to-day operations of our kitchen, ensuring that our high standards of quality and service are consistently met.

Key Responsibilities
  • Leadership and Management
    • Assist the Executive Chef in managing the kitchen team, including staff scheduling, payroll verification, employee evaluation, hiring, and termination.
    • Develop and implement supervisory responsibilities to drive the success and profitability of the property.
  • Culinary Operations
    • Assume the role of Manager On Duty in the absence of the Executive Chef, overseeing kitchen staff and production.
    • Execute and supervise the preparation and cooking of various food items, ensuring consistency with our Five Star recognition.
    • Monitor details of food production, ordering, inventory, cost, quality, and consistency.
  • Menu Development and Special Events
    • Utilize culinary knowledge and creativity to propose, develop, and implement new menu items that align with our brand success.
    • Plan, coordinate, and implement culinary offerings for special events and holiday functions.
  • Team Collaboration and Safety
    • Assume the role of liaison between the kitchen and other hotel departments, demonstrating excellent lateral service, collaboration, and teamwork.
    • Ensure that staff is knowledgeable and observant in following department safety procedures and policies.
Requirements
  • Culinary education and/or on-the-job training with hotel and fine dining experience preferred.
  • Previous experience cooking in a fine dining restaurant.
  • Strong leadership, communication, organizational, and interpersonal skills.
  • Able to work independently with excellent time management skills and good follow-through.
  • Skilled in effective training, coaching, and mentoring.
  • Adept at providing clear direction, fielding questions, and providing clarification in a supportive and positive tone.
  • Able to maintain a positive attitude and work well with other team members despite strains and demands.
  • Knowledgeable of basic kitchen and food safety procedures, including proper use of equipment and handling and storing of foods.
  • Familiar with basic inventory tracking and management.
  • Proficient in fundamental computer abilities, particularly in research and data management.
Benefits
  • Property Gratuities
  • Paid time off up to 4 weeks
  • Paid sick leave
  • Holiday Pay
  • Paid overtime
  • Paid health and vision insurance
  • Life Insurance
  • 401k Matching
  • Daily Staff Meal