Sous Chef

Omni Hotels & Resorts; Bretton Woods (NH); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Relocation assistance for salaried管理s

Guest gym access

6 Paid Holidays

Weekly pay cycle

Complimentary meals in cafeteria

Job summary

Omni Hotels & Resorts in Bretton Woods, NH is seeking an experienced Executive Sous Chef to provide technical and administrative support to the kitchen and food production outlets. You will schedule staff, develop menus, train team members, and ensure high standards of quality and consistency across all restaurant and banquet operations.

The role requires strong leadership, health and safety compliance, and the ability to maintain productive relationships with Front of the House managers.

Qualifications

• Requires at least 2 years of culinary management experience in a high-volume, fine-dining operation.
• Proven culinary skills with ability to lead, develop and motivate staff.
• Ability to teach staff the importance of guest greeting and courteous service.
• Maintain health standards and safety policies consistently.

Responsibilities

• Schedule staff according to budget and business forecast.
• Develop additions to menu and buffets with focus on quality.
• Train staff with documentation and corrective actions for deficiencies.
• Maintain a professional environment with a positive mindset.

Skills

culinary management

staff training

leadership

food safety

guest service

Education

Culinary degree

Job description

Perks:

• Relocation Assistance for salaried Managers relocating 50+ miles away


• Guest gym access


• 6 Paid Holidays


• Weekly pay cycle


• Complimentary meals in cafeteria

Benefits

• Comprehensive healthcare coverage with options for medical, dental, and vision plans.


• Paid time off for relaxation and rejuvenation.


• Financial security through a 401(K) matching plan and pre-tax Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA).


• A great voluntary benefits program that includes critical illness, hospital indemnity, and accident coverage, life and AD&D insurance, legal services, and identity theft protection, access to whole life insurance, telemedicine, and pet insurance.


• Support services including an Employee Assistance Program (EAP)

Resort Discounts

• Complimentary Bretton Woods season pass (terms & conditions apply, associate may also be eligible for spouse/dependent passes, or one courtesy pass based on status)


• 25% off Food & Beverage (excluding alcohol)


• 25% off Retail


• 25% off Spa Services


• Discounts on Ski & Golf Rentals, Canopy Tours, and other activities

Overview:

To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets.

Responsibilities:

• Scheduling of staff according to budget and business forecast.


• Develop additions to menu and buffets with special attention to quality.


• Training of Staff with back up documentation and corrective actions taken for deficiencies


• Maintain a positive and open mind frame to enable for an all around professional environment .


• Responsible for product availability for all restaurant and banquet items.


• Directs proper sanitation of all kitchen facilities and equipment.


• Ensures that all kitchen equipment is in good working order and reports all deficiencies to Synergy.


• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).


• Monitors and has hands on control over daily food production with special attention given to food safety and quality.


• Monitors safety of staff with back up training and the use of ASC documentation for positive and /or negative results.


• Maintains good working relationship with Front of the House Manager by assisting in the monitoring and running of the buffet.


• Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.


• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines and to make conscience decisions to better all current standards on the buffet.


• Checks and controls Payroll and OT and to ensure all prep/production sheets are maintained with attention to productivity.


• Conducts kitchen department meetings.


• Ensure that the buffet is in good repair, clean, up temperature standards and full at all times.


• Ensure all station attendants are in proper uniform/grooming standards with corrective action when necessary.


• Ensure all props, greens and decorations for the buffets are available, crisp and clean.

Qualifications:

• Candidate is required to have at least 2 years previous culinary management experience in a high volume, fine dining restaurant operation; steakhouse experience preferred. Other experiences such as supervisor or lead will also be considered.


• The Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.


• Ability to teach employees the importance of, and how to greet guests and courteously solve requests.


• Ensure that all health standards are consistently maintained.


• Ensure all safety and security policies and procedures are followed.


• Excellent written and verbal communication skills.


• Must be familiar with batch and quantity cooking.


• Ability to multi-task and work in fast paced environment.


• Ability to produce high volumes of work while maintaining quality per Omni standards.


• Eye/hand coordination needed to use all kitchen equipment.


• Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork.


• Must be able to utilize culinary tools (knifes, commercial equipment, etc.) and taste/smell.


• The Candidate must be creative and up to speed on new concepts and food trends.


• College education and/or culinary degree preferred.


• Serve Safe certified food manager.