Sous Chef

Auberge Collection; Town of Gardiner (NY); On-site; USD 65,000 - 70,000; Full time

Job summary

Auberge Collection seeks a talented culinary leader to join their team in the Town of Gardiner, New York. You will be crucial to kitchen operations, supporting the Executive Chef in menu creation, training staff, and ensuring high-quality standards in every dish served. Ideal candidates will have a Culinary Certificate or Degree and at least two years of experience in a Chef de Cuisine or Sous Chef role. Competitive pay range from $65,000 to $70,000 per year, with opportunities for growth and excellence in a luxury environment.

Qualifications

• Minimum of two years experience in a Chef de Cuisine or Sous Chef role.
• Ability to work a flexible schedule, including weekends and holidays, according to department needs.
• Experience at a luxury hospitality property.

Responsibilities

• Assist the Executive Chef in managing all aspects of kitchen operations.
• Collaborate with the Executive Chef to create and refine menus.
• Oversee food preparation activities, ensuring quality standards are met.
• Train and supervise kitchen staff in culinary techniques and sanitation.
• Conduct regular inspections of food items to ensure quality and presentation.

Skills

Culinary creativity

Leadership skills

Food safety knowledge

Teamwork

Education

Culinary Certificate or Degree

Job description

Job Description

Be the culinary backbone of our kitchen, working closely with the Culinary Director to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve.

• Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management.
• Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
• Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.
• Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.
• Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly.

Pay range: $65,000/year - $70,000/year

Qualifications

• Culinary Certificate or Degree Preferred.
• Minimum of two years experience in a Chef de Cuisine or Sous Chef role.
• Ability to work a flexible schedule, including weekends and holidays, according to department needs.
• Experience at a luxury hospitality property.

Shinrin Yoku LLC is an Equal Opportunity Employer, M/F/D/V. Shinrin Yoku LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Shinrin Yoku LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.