Sous Chef

Sea Crest Beach Resort; North Falmouth (MA); On-site; USD 60,000 - 90,000; Full time

Job summary

Sea Crest Beach Resort is seeking a Sous Chef to inspire a talented kitchen crew and advance their culinary career in a dynamic, high-volume setting. You will assist the Executive Chef with food prep and oversee kitchen operations, ensuring top-quality execution during service.

The role focuses on leading associates, developing menus, managing budgets, and maintaining safety and brand standards in a resort environment. Holiday and weekend shifts are required.

Qualifications

• Leadership of kitchen staff including training and coaching in line with brand standards.
• Experience in a managerial role in upscale or high-volume food service.

Responsibilities

• Interview, select, train, schedule, coach and support associates per brand standards.
• Oversee preparation and production of menus; develop and execute recipes.
• Manage kitchen operations and assigned staff; ensure recipes and yields follow guidelines.
• Develop new menu items, test and create recipes; supervise portions and garnishes.
• Manage budget and monitor costs to contain expenses.

Skills

Team leadership

Menu development

Budget management

Education

Culinary degree or certification

Tools

Kitchen equipment

Job description

Opportunity: Sous Chef

Sea Crest Beach Resort is looking for a Sous Chef who is ready to inspire a talented kitchen crew and take the next step in their culinary career within a dynamic, high-volume environment. This role will assist the Executive Chef in preparation of food and oversight of kitchen operations, all while executing high-volume service.

Your Growth Path

Executive Sous Chef – Chef – Executive Chef

Your Focus

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Oversee preparation and production of menus, development and execution of recipes.
• Manage kitchen operations and assigned staff.
• Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.
• Develop new menu items, test and create recipes.
• Trains, develops and evaluates personnel with regard to proper use of standard kitchen equipment and tools, techniques and skills.
• Supervise kitchen personnel to ensure that methods of cooking, garnishes and portion sizes are as prescribed.
• Manage budget, monitor costs and operating needs in keeping with overall containment of unnecessary expenditures.
• Direct and develop skills of the team to the achievement of department and area goals.
• Evaluate all direct reports and conduct introductory period and annual performance reviews.
• Maintain an open door policy and address all team member issues and/or concerns in a timely manner.
• Conduct divisional/departmental staff meetings on a monthly basis.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Your Background And Skills

• Degree or certification from an accredited culinary program preferred.
• 3 years experience in a managerial position of an upscale and/or high volume food service establishment required.

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching.