Sous Chef

The Glen House Hotel - Olympia Hospitality; Gorham (ME); Sur place; USD 60 000 - 80 000; Plein temps

Avantages offerts par ce poste

Cabin housing

Panoramic Mt. Washington view

Seasonal staffing & kick-off

Résumé du poste

The Glen House Hotel - Olympia Hospitality is seeking a talented Sous Chef to join our culinary team under Chef Joshua Bartholomew, at the base of Mount Washington. This role focuses on leadership, menu execution, and high standards in a scenic New England setting.

We offer housing options in a cabin (shared accommodation) with views of Mt. Washington, and a start window in late Oct/early Nov. The ideal candidate has 2+ years of high-volume kitchen management and a culinary degree or equivalent.

Qualifications

• Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred.
• Culinary degree desirable or equivalent combination of education and work; Serve Safe Certification strongly preferred.
• Experience with employee coaching and counselling as well as documentation; experience with purchasing, receiving and inventory control.
• Strong leadership, creativity, and passion for hospitality in a team-driven environment.

Responsabilités

• Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase the restaurant's culinary expertise and creativity, incorporating fresh, locally sourced ingredients and international flavors.
• Contribute to menu planning and recipe development, including creating and testing new dishes, specials, and tasting menus, and ensuring that all menu items meet quality and cost standards.
• Oversee food preparation and cooking activities, ensuring dishes meet established recipes, portion sizes, and quality standards; ensure food safety guidelines are followed.
• Supervise and assist kitchen staff, including cooks and prep cooks, to ensure consistency and excellence in presentation and taste.
• Coordinate and manage kitchen operations, including ordering, inventory management, production scheduling, and equipment maintenance.
• Maintain a clean, organized, and sanitary kitchen environment; ensure health and safety regulations compliance.
• Train, mentor, and supervise kitchen staff, providing guidance and coaching to enhance skills and teamwork.
• Conduct regular training sessions on culinary techniques and food safety practices.

Connaissances

Culinary skills

Menu development

Kitchen leadership

Food cost analysis

Sanitation & safety

Knife & prep skills

Expediter skills

Formation

Culinary degree or equivalent

Outils

Kitchen equipment knowledge

Description du poste

The Notch Grill at The Glen House is seeking a talented, motivated Sous Chef to join our culinary team and work directly under Chef Joshua Bartholomew — in one of New England’s most spectacular settings, at the base of Mount Washington.

This is more than an opportunity to work in a great kitchen. It’s a chance to build your career surrounded by the rugged beauty of the White Mountains, where every shift comes with a view of the Northeast’s highest peak and a sense of place that is uniquely our own. At The Glen House, the mountains are part of the experience — and they inspire the food, the hospitality, and the people who work here.

Working alongside Chef Joshua, the Sous Chef will play a vital role in daily kitchen operations, menu execution, team leadership, and maintaining the high standards of The Notch Grill. We’re looking for a culinary professional who brings creativity, consistency, leadership, and a genuine passion for hospitality — someone who wants to grow as a chef while becoming part of a team and a destination unlike any other.

Housing - A Cabin is offered for $400 Per Month including all utilities. Full kitchen, single bedroom in a two bedroom accommodation. The second bedroom may be utilized for one other seasonal supervisor in the summer. Panoramic view of Mt. Washington from the four season porch!

Flexible Start Date end of October or early November.

Responsibilities

• Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase the restaurant's culinary expertise and creativity, incorporating fresh, locally sourced ingredients and international flavors.

• Contribute to menu planning and recipe development, including creating and testing new dishes, specials, and tasting menus, and ensuring that all menu items meet quality and cost standards.

• Oversee food preparation and cooking activities, ensuring that dishes are prepared according to established recipes, portion sizes, and quality standards, and that food safety and sanitation guidelines are followed at all times.

• Supervise and assist kitchen staff in various culinary tasks, including chopping, slicing, dicing, marinating, sautéing, grilling, roasting, and baking, to ensure consistency and excellence in food presentation and taste.

• Coordinate and manage kitchen operations, including ordering and inventory management, production scheduling, and equipment maintenance, to ensure smooth and efficient workflow and minimize waste and downtime.

• Maintain a clean, organized, and sanitary kitchen environment at all times, including workstations, storage areas, and equipment, and ensure compliance with health and safety regulations and food handling procedures.

• Train, mentor, and supervise kitchen staff, including cooks, line cooks, and prep cooks, providing guidance, feedback, and coaching to enhance their culinary skills, teamwork, and performance.

• Conduct regular training sessions and workshops on culinary techniques, menu items, and food safety practices, and ensure that all kitchen staff are properly trained and certified in food handling and safety procedures.

• Monitor food quality, presentation, and taste, and conduct regular taste tests and quality checks to ensure that all dishes meet the restaurant's standards of excellence and guest expectations.

Technical Skills:

• Must have strong Culinary/cooking skills - skilled in different styles of cooking

• Food cost analysis, i.e., knowledge of food ordering, inventories, labor control

• Thorough knowledge and understanding of kitchen equipment use and operation

• Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience

• Financial understanding in food costs and minimizing waste in the kitchen

Experience / Education:

Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred