Sous Chef

BENCHMARK; Hanover (NH); On-site; USD 70,000 - 80,000; Full time

Job summary

The Hanover Inn in Hanover, NH seeks a Sous Chef to support the Executive Chef in managing daily kitchen operations and ensuring high-quality meals for guests. The role focuses on leadership, training, and maintaining efficient kitchen workflow.

The successful candidate will demonstrate strong culinary skills, ability to lead a team, and handle a fast-paced environment while ensuring safety and sanitation standards are met.

Qualifications

• Strong cooking and culinary skills.
• Leadership and team management abilities.
• Time management and the ability to work under pressure.
• Ability to stand on feet 8-10 hours a day and work in a fast-paced environment.
• Physically able to move/lift large, heavy objects such as hotboxes, food inventory and/or supplies.
• Ability to communicate effectively with guests and team members verbally or in written form, over the phone or in person.
• Ability to learn, follow and enforce standards for cleanliness as they apply.
• Ability to follow all safety procedures/standards and recognize and act in emergency situations.

Responsibilities

• Prepare and cook dishes, and have expert knowledge of cooking techniques, flavor profiles, and plating.
• Cut, trim, bone and carve meats and poultry for cooking, weigh and measure designated ingredients.
• Properly store foods in designated areas following wrapping, dating, and rotation procedures.
• Ensure quality and consistency of product taste and presentation.
• Be creative in food preparation and presentation.
• Utilize approved food recipes and production standards to ensure proper quality, serving temperatures, and standard portion control.
• Ensure all deadlines are met in food production based on production orders.
• Assist the Executive Chef with inventory and ordering new supplies to maintain proper inventory.
• Help control food costs and reduce waste.
• Ensure clean work areas, equipment and utensils, compliant with industry sanitation requirements.
• Interact with staff and customers and resolve customer complaints in a friendly and service-oriented manner.
• Interact with co-workers to ensure compliance with company service standards, inventory and cash control procedures.
• Assume responsibility for kitchen in absence of Executive Chef.
• Train and mentor new employees.
• Other duties as assigned.

Job description

About the Property

The Hanover Inn has a rich legacy of hospitality stretching back to 1780 when the Inn first welcomed guests as a Tavern. Notable guests have included Presidents Monroe, Wilson, F.D.R., Eisenhower, Nixon, and Reagan, among others.

About the Position

The Sous Chef will play a key role by assisting the Executive Chef in managing the kitchen and ensuring smooth daily operations. This position is essential in maintaining efficient kitchen operations and ensuring guests receive high-quality meals, making the role a vital part of the hospitality industry.

Key Responsibilities

• Prepare and cook dishes, and have expert knowledge of cooking techniques, flavor profiles, and plating.
• Cut, trim, bone and carve meats and poultry for cooking, weigh and measure designated ingredients.
• Properly store foods in designated areas following wrapping, dating, and rotation procedures.
• Ensure quality and consistency of product taste and presentation.
• Be creative in food preparation and presentation.
• Utilize approved food recipes and production standards to ensure proper quality, serving temperatures, and standard portion control.
• Ensure all deadlines are met in food production based on production orders.
• Assist the Executive Chef with inventory and ordering new supplies to maintain proper inventory.
• Help control food costs and reduce waste.
• Ensure clean work areas, equipment and utensils, compliant with industry sanitation requirements.
• Interact with staff and customers and resolve customer complaints in a friendly and service-oriented manner.
• Interact with co-workers to ensure compliance with company service standards, inventory and cash control procedures.
• Assume responsibility for kitchen in absence of Executive Chef.
• Train and mentor new employees.
• Other duties as assigned.

Qualifications

• Strong cooking and culinary skills.
• Leadership and team management abilities.
• Time management and the ability to work under pressure.
• Ability to stand on feet 8-10 hours a day and work in a fast-paced environment.
• Physically able to move/lift large, heavy objects such as hotboxes, food inventory and/or supplies.
• Ability to communicate effectively with guests and team members verbally or in written form, over the phone or in person.
• Ability to learn, follow and enforce standards for cleanliness as they apply.
• Ability to follow all safety procedures/standards and recognize and act in emergency situations.

Compensation

$70,000 - $80,000

EEO Statement

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years and depth of experience, certifications and specific office location.