Executive Sous Chef: Lead Banquets & Five-Star Dining

Omni Hotels & Resorts; Bretton Woods (NH); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Relocation assistance

Long-term housing options

Guest gym access

6 paid holidays

Weekly pay cycle

Complimentary meals in cafeteria

Comprehensive healthcare coverage

401(k) matching plan

Job summary

Omni Mount Washington Resort & Spa in Bretton Woods, NH seeks an experienced kitchen supervisor to oversee Banquet and dining room lines, ensuring top-quality plating and presentation. You will manage staffing, maintain sanitation, and partner with the Executive Chef to control costs and maintain high standards.

Ideal candidates have 5+ years in a first-class hotel or resort kitchen, hold an associate degree in culinary arts, and are available for flexible hours including nights and weekends.

Qualifications

• Associate degree in culinary arts or equivalent apprenticeship.
• Minimum five years' experience in a first class hotel/resort or restaurant.
• Ability to communicate effectively.
• Available to work nights, weekends and holidays.

Responsibilities

• Supervise the Banquet kitchen, Main Dining Room line, Garde Manger, Rosebrook line and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel.
• Assist in staffing all kitchen areas and maintain sanitation standards and proper equipment function.
• Maintain adequate mise en place and forecast daily covers for all restaurants and banquets.
• Ensure portions, plating, and taste meet the Executive Chef's specifications and cost controls.
• Coordinate with room supervisors to schedule production and ensure timely service.

Skills

Communication

Flexible schedule

Education

Associate degree in culinary arts or equivalent apprenticeship

Job description

Omni Mount Washington Resort & Spa in Bretton Woods, NH seeks an experienced kitchen supervisor to oversee Banquet and dining room lines, ensuring top-quality plating and presentation. You will manage staffing, maintain sanitation, and partner with the Executive Chef to control costs and maintain high standards.

Ideal candidates have 5+ years in a first-class hotel or resort kitchen, hold an associate degree in culinary arts, and are available for flexible hours including nights and weekends.