Junior Sous Chef

Mayflower Inn and Spa; Washington (CT); On-site; USD 70,000 - 95,000; Full time

Job summary

Mayflower Inn & Spa, Auberge Resorts Collection, is seeking an experienced Chef de Cuisine to join our world‑class culinary team. You will collaborate with the Executive Chef to deliver exceptional dining experiences and elevate our seasonal, ingredient‑driven menu.

Lead a talented kitchen crew, oversee food preparation, and ensure the highest standards of taste, presentation, and food safety at our luxury New England property. Flexibility to work weekends and holidays is required.

Qualifications

• Culinary Certificate or Degree Preferred.
• Minimum of two years experience in a Chef de Cuisine or Sous Chef role.
• Ability to work a flexible schedule, including weekends and holidays, according to department needs.
• Experience at a luxury hospitality property.

Responsibilities

• Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management.
• Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
• Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.
• Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.
• Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly.

Skills

Leadership

Menu development

Inventory management

Food safety

Staff training

Education

Culinary degree or certificate

Job description

Job Description

Work alongside one of the world’s most celebrated chefs. Mayflower Inn & Spa, Auberge Resorts Collection, is entering an exciting new era through its culinary collaboration with Michelin-starred Chef Daniel Boulud. This is a rare opportunity to be part of a world‑class culinary team, contribute to an extraordinary dining program, and elevate your career at one of New England’s premier luxury destinations.

Be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you’ll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve.

• Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management.
• Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
• Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.
• Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.
• Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly.

Qualifications

• Culinary Certificate or Degree Preferred.
• Minimum of two years experience in a Chef de Cuisine or Sous Chef role.
• Ability to work a flexible schedule, including weekends and holidays, according to department needs.
• Experience at a luxury hospitality property.

MFI Operations LLC is an Equal Opportunity Employer, M/F/D/V. MFI Operations LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, MFI Operations LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.