Sous Chef

Harbor-View-Hotel; Chappaquiddick (MA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Employee Housing: Available, low-cost)

Growth: A commitment to invest in YOU!

401K Program with company match

Health Insurance with HSA plan

Complimentary employee shift meal

Employee appreciation events

Friends & family hotel rate program

Industry Hotel rate discount program

Job summary

Harbor View Hotel is seeking an experienced Sous Chef to join our management team. The role oversees restaurant and banquet culinary execution, working closely with the Executive Chef to uphold culinary standards and the company culture.

Responsibilities include leading the culinary team, conducting hands-on training, managing budgets, and ensuring high-level food preparation and presentation across outlets.

Qualifications

• Demonstrated leadership and delegationskills with passion for team excellence.
• Hands-on teaching and training in commissary kitchen with chefs and BOH team.
• Ability to meet budgets including labor, food and direct operating costs.
• Must have manager food handler's certificate.

Responsibilities

• Demonstrate leadership and delegate to create an excellence-focused environment.
• Conduct hands-on training in the kitchen with chefs and cooks to ensure consistent food prep and presentation.
• Meet budgets including labor, food, and operating costs.
• Train and educate team on new menu items and changes; monitor adherence to standards.
• Develop production methodologies with the Executive Chef to increase efficiency and quality.
• Assist with inventory, ordering and culinary educational programs.
• Maintain kitchen administrative flow and assist with special projects.

Skills

Leadership & team management

Budgeting & cost control

Training & mentoring

Education

Culinary School graduate or related training

ServSafe Manager Certificate

Job description

Harbor View Hotel is seeking anexperienced Sous Chef to join our team!

Position Overview:

We are looking to add apassionate, motivated and experienced sous chefto join our managementteam. Ideal candidates will have previous managerial experience in highvolume restaurants. TheSous Chefis responsible formonitoringand ensuring that company culinarystandardsand operating proceduresin all areasare wellmaintained. Primary responsibilities areoverseeing all aspects of restaurantand banquetculinaryexecution,assistingExecutiveChef in many otherareas.Must work closely with executivechefinpromotingcompany’sculture,missionand philosophyaswell as training and mentoring all culinary department and steward team.

Position Dates:

Year Round

Employment Benefits:

• Employee Housing: Available, low-cost privateroom housing, if needed.
• Growth: A commitment to invest in YOU!
• 401K Program with company match!
• Health Insurance with HSA plan
• Complimentary employee shift meal daily, served family style.
• Employee appreciation events
• Friends & family hotel rate program and restaurantdiscounts
• Industry Hotel rate discount program for selecthotels in New England area.

Key Responsibilities:

• Demonstrate excellent leadership and delegationskills with a passion for creating an environment where the team excels bothindividually and together
• Conduct hands-on teaching and training in commissarykitchen by working closely with chefs and cooks, as well as otherteammembers as applicable who work in BOH to ensure consistent and high level offood preparation, execution and presentation.
• Ability to meet budgets includinglabor,foodand applicable direct operating costs.
• Must have managerfood handler’s certificate.
• Ability toworka flexible scheduleinorder toaccommodate business levels.
• Train and educateteam memberson new menuitems and changes in procedures for current menu items; monitor andholdteamaccountable to operating at optimal standards at alltimes.
• Work with executive chef to develop productionmethodologies to increase efficiency,productivity,qualityand/or consistencyculinary.
• Assist with inventory and ordering.
• Work with executivechefongoingculinary educational training programs.
• Thoroughly understand kitchen administrativeflow.Assistexecutive chef in maintenance and upkeep of system.
• Assistexecutive chef in detailed planning andadministrative work with special projects.
• Support Executive Chef in administrativeresponsibilities as needed.
• Attend operations meetings and banquet event order meetingsand communicatetothe teamthe challenges from pastevents, nuances of upcoming events and otherimportant issues.
• Work with executive chef in conducting weekly andmonthly kitchen meetings, with meeting minutes and follow-up action plans.
• Ensure the highest level of cleanliness standards areexecuted within the department by entire team.
• Perform other relative tasks assigned by Management.

Qualifications &Experience:

• ServSafe Manager Certificate (Course Sponsorship Available).
• Conforms to all DOH guidelines and standards
• Able to manage 20+ employees in a fast-pacedenvironment
• Efficiency with following recipes and ensuringadherence to all recipes
• Familiarity with ordering, scheduling, managing preplists, inventory
• Experience with banquets & catered events
• Ability to work under pressure and lead withcomposure at all times
• Patient and humble leadership style, team player,positive attitude, passionate about food
• Self-motivated, organized, reliable and hard working
• Ability to lead a team successfully in aculture-driven environment
• 5 years+ experiencein culinary supervisionat a hotel, restaurant or resort.
• Culinary School graduate or related training
• Full availability and flexible schedule