Executive Culinary Assistant

2 days ago

Manchester Vermont, United States The Equinox Resort Full time

About Us:

The Equinox Resort is a company that values its employees and is committed to creating exceptional guest experiences. We are a supportive and collaborative work environment that encourages growth and fosters success.

Our Culture:

We are dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits, and our dedication to building meaningful relationships.

Benefits:

We offer a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays.

Job Summary:

We are seeking a Sous Chef who will be responsible for assisting in the operations of the kitchen. The ideal candidate will have a culinary degree, a minimum of 5 years culinary experience, and a minimum of 2 years experience in kitchen management positions.

Key Responsibilities:

  • Attract, retain, and motivate the best culinary talent
  • Act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria, and banquets
  • Perform any function within the culinary department (cook, steward, etc.)
  • Conduct daily walk-throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns, and improvements
  • Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
  • Be the example that the culinary team follows
  • Have thorough knowledge of food allergens and handle any guest with food allergies with a high sense of urgency
  • Work with the culinary team to ensure prep sheets are updated and being properly used daily
  • Guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following day's service
  • Assist the Executive Chef in the creation, costing, and implementation of seasonal menus and special menus

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