Sous Chef

Relais & Châteaux; Lexington (MA); On-site; USD 60,000 - 80,000; Full time

Job description

Company Description

About us

Perfectly nestled in Lexington, Massachusetts, just 15 miles outside Boston, the Inn at Hastings Park provides unrivaled hospitality and exceptional culinary experiences. The Boston area’s only Relais & Châteaux property, the Inn features 22 stylishly luxurious accommodations, including a lovingly preserved guest house and barn that merge Lexington’s historic heritage and architecture with a contemporary American chic design.

An immersive food and wine destination unlike any other in New England, the Inn offers a delicious respite for those in-the-know, from a transformed seasonal menu at the upscale Town Meeting Bistro to the exclusive Culinary Garden featuring Whispering Angel. Inn owner Trisha Pérez Kennealy shares her passion for teaching through her role as Culinary Educator, offering indoor and outdoor cooking classes for both hotel and day guests.

Job Description

The Sous Chef is responsible for ensuring that all meals prepared in the kitchen meet quality, consistency, visual appeal, taste, and food cost standards. The role involves staff training, maintaining corporate quality standards, and establishing and enforcing food specifications, portion control, recipes, and sanitation protocols. The Chef de Cuisine also manages food and labor costs while maximizing guest satisfaction.

Responsibilities

1. Collaborate with other F&B managers and keep them informed of issues as they arise.
2. Keep immediate supervisor fully informed of problems or matters requiring attention.
3. Coordinate and monitor loss prevention in kitchen areas.
4. Prepare and submit required reports promptly.
5. Monitor the quality of all food products and presentation.
6. Ensure the preparation of reports such as wage progress, payroll, revenue, employee schedules, and quarterly action plans.
7. Oversee all aspects of daily kitchen operations and food production, including hot foods from the main kitchen and bakery, and cold foods from the pantry.
8. Inform cooks of daily forecasts and customer counts to ensure timely service of hot and cold foods.
9. Respond promptly to guest complaints.
10. Ensure compliance with SOPs across all outlets.
11. Ensure requisition procedures are followed.
12. Attend all required meetings.
13. Implement and monitor corporate promotions and standards in outlets, including buffet and three-meal concepts.
14. Enforce all local health department sanitation laws.
15. Collaborate with the Executive Chef to create and implement menus.
16. Design and oversee employee cafeteria rotating menus and operations.
17. Assess food portion sizes, visual appeal, taste, and temperature of served items.
18. Check all stations at shift end for proper food storage and sanitation.
19. Review and approve weekly payroll.
20. Monitor food purchases for quality, proper ordering, and pricing.
21. Oversee daily activities such as food prep, sanitation, inventory, and food cost reporting.
22. Prepare daily food production sheets.
23. Cut meat, poultry, and seafood according to daily business needs.

Qualifications

• Minimum of 5 years of related progressive experience; or a culinary graduate with at least 3 years of experience in a hotel or related field.
• Knowledge of F&B preparation techniques, health regulations, liquor laws, and regulations.

Additional Information

• Medical, vision, and dental insurance
• Discounts at other Relais and Châteaux properties worldwide