Executive Sous Chef: Lead Innovative Kitchen Team

Kimpton Hotels & Restaurants; Manchester (VT); On-site; USD 68,000 - 83,000; Full time

Benefits offered by this job

Paid time off

Medical/dental/vision insurance

401k

Other benefits

Job summary

Kimpton Hotels & Restaurants is seeking a Sous Chef in a high-volume restaurant in Manchester, Vermont. You will supervise production, lead the kitchen in the Exec Chef's absence, and contribute to menu design while maintaining quality and service standards.

The role requires at least 2 years of Sous Chef experience, culinary or hospitality degrees are preferred, and flexibility to work weekends, nights, and holidays. Strong organizational and communication skills are essential.

Qualifications

• Minimum of 2 years of previous Sous Chef experience in a high-volume, full service restaurant.
• 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred.
• Flexible schedule, able to work weekends, nights, and holidays when needed.
• Food Handler Certification, Alcohol Awareness Certification (if applicable).
• Passionate about various cooking methods, ingredients, equipment, and industry trends.
• Knowledge MS Office, restaurant POS system, inventory management and/or procurement software.

Responsibilities

• Supervise the production of food at all stations, assist the cooks, and expedite food when needed.
• Lead all aspects of the kitchen in the absence of the Executive Chef, tackle issues and seize control of situations, assist in menu design.

Skills

Sous Chef experience

High-volume kitchen

Leadership

Food safety

Education

Culinary Arts degree

Hospitality Management degree

Tools

Microsoft Office Suite

Restaurant POS system

Inventory software

Job description

Kimpton Hotels & Restaurants is seeking a Sous Chef in a high-volume restaurant in Manchester, Vermont. You will supervise production, lead the kitchen in the Exec Chef's absence, and contribute to menu design while maintaining quality and service standards.

The role requires at least 2 years of Sous Chef experience, culinary or hospitality degrees are preferred, and flexibility to work weekends, nights, and holidays. Strong organizational and communication skills are essential.