Sous Chef

Omni Mount Washington Resort & Spa; Bretton Woods (NH); On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Relocation Assistance

Long-Term Housing Options Available

Guest gym access

6 Paid Holidays

Weekly pay cycle

Job summary

Omni Mount Washington Resort & Spa in Bretton Woods, NH, is seeking a hands-on managerial chef to supervise banquet kitchen operations, dining room lines, and garde manger, ensuring all food is prepared to the Executive Chef's standards.

Responsibilities include staffing, inventory, menu development, cost controls, safety, sanitation, and daily mise en place to meet forecasted covers for multiple outlets and events.

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, overseeing that all the food items are prepared as determined by the Executive Chef.
• Assist in the supervision and staffing for all kitchen areas, preparation areas, employee cafeteria and supervising all employees throughout these areas.
• Responsible for all areas of the kitchen operation in the absence of the Executive Chef.
• Assist in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc. used at the property.
• Assure that purchases are made using the specifications set by the Executive Chef or Central Purchasing and make appropriate recommendations to the Executive Chef when specification changes are warranted.
• Inspect all storage areas to insure that the sanitation standards are maintained and that all equipment is functioning properly.
• Assure that sufficient quantities of prepared items are available to meet projected demands and are stored in a manner, which prolongs their usefulness, as well as maintain quality and safe food handling practices.
• Assure that only the qua tities of items scheduled for use are requisitioned from the storeroom.
• Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering.
• Assure that an adequate mise en place is prepared on a daily basis, based on forecasted covers for all restaurants and banquets.
• Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis.
• Provide variety in menu preparation; within budgetary limitations.
• Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
• Assure that food presentation is at a five star level, the expectation is awe inspiring.
• Assist in labor and direct expense controls.
• Assist in development of menus for the property.
• To make sure all of the dishes have recipe cards and pictures.
• To create with the help of all associates a yield book for consistent ordering.
• To create with the Cafeteria team weekly menus based on fresh, quality and healthy options.
• To conduct monthly OST meetings with a topic discussed with the Executive Chef.
• To conduct by weekly meetings with the chefs for better communication.
• Hold managers and supervisors accountable for EcoSure records.
• Follow up with managers and supervisors on the MOS a

Job description

Salary/Managerial Position
As grand as the history behind it, the Omni Mount Washington Resort and Spa, located in Bretton Woods, New Hampshire, is gracious in ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every sense with enchanting music, refined dining and luxurious dcor. The resort is home to award-winning alpine and Nordic skiing at Bretton Woods - the states largest ski area which is consistently recognized among the best for snow quality, grooming and service. A famed Donald Ross-designed Golf Course, nature-inspired Spa and year-round Canopy Tour add to our wide variety of world-class activities, adventure and wellness offerings, attracting guests from around the globe all year long.
Omni Mount Washington Resort and Spa and Bretton Woods Ski Area associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Mount Washington Resort and Spa is committed to serve our associates and nurture their growth. We embody a culture of respect, gratitude and empowerment each day. If you are a friendly, motivated person, with a passion to serve others, the Omni Mount Washington Resort and Spa and Bretton Woods Ski Area may be your perfect match.

Whats in it for me?

Perks:

• Relocation Assistance for salaried Managers relocating 50+ miles away
• Long- Term Housing Options Available
• Guest gym access
• 6 Paid Holidays
• Weekly pay cycle

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 ADandD 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 and conditions apply, associate may also be eligible for spouse/dependent passes, or one courtesy pass based on status)
• 25% off Food and Beverage (excluding alcohol)
• 25% off Retail
• 25% off Spa Services
• Discounts on Ski and Golf Rentals, Canopy Tours, and other activities

Responisibilities

• 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, overseeing that all the food items are prepared as determined by the Executive Chef.
• Assist in the supervision and staffing for all kitchen areas, preparation areas, employee cafeteria and supervising all employees throughout these areas.
• Responsible for all areas of the kitchen operation in the absence of the Executive Chef.
• Assist in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc. used at the property.
• Assure that purchases are made using the specifications set by the Executive Chef or Central Purchasing and make appropriate recommendations to the Executive Chef when specification changes are warranted.
• Inspect all storage areas to insure that the sanitation standards are maintained and that all equipment is functioning properly.
• Assure that sufficient quantities of prepared items are available to meet projected demands and are stored in a manner, which prolongs their usefulness, as well as maintain quality and safe food handling practices.
• Assure that only the qua tities of items scheduled for use are requisitioned from the storeroom.
• Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering.
• Assure that an adequate mise en place is prepared on a daily basis, based on forecasted covers for all restaurants and banquets.
• Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis.
• Provide variety in menu preparation; within budgetary limitations.
• Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
• Assure that food presentation is at a five star level, the expectation is awe inspiring.
• Assist in labor and direct expense controls.
• Assist in development of menus for the property.
• To make sure all of the dishes have recipe cards and pictures.
• To create with the help of all associates a yield book for consistent ordering.
• To create with the Cafeteria team weekly menus based on fresh, quality and healthy options.
• To conduct monthly OST meetings with a topic discussed with the Executive Chef.
• To conduct by weekly meetings with the chefs for better communication.
• Hold managers and supervisors accountable for EcoSure records.
• Follow up with managers and supervisors on the MOS a