Sous Chef

Mirbeau of Skaneateles LP; Town of Skaneateles (NY); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Discounted spa services

401K with company match

Medical, Dental, Vision and Life Ins.

Paid time off

Holiday Pay

Job summary

The Sous Chef at Mirbeau Inn & Spa Skaneateles partners with the Chef de Cuisine to lead daily culinary operations and maintain Mirbeau’s refined service standard. You will supervise production, ensure quality and presentation, and mentor line cooks in a stylish, wellness-forward dining program.

Pay rate is $25-$28 per hour, with opportunities for growth as part of a Forbes-listed, family-owned hospitality group that values balance, wellness, and exceptional guest experiences.

Qualifications

• Culinary degree or formal culinary training from an accredited institution preferred.
• Minimum of two years of experience as Sous Chef with French cuisine-inspired menus.
• Commitment to professional development and culinary trends.

Responsibilities

• Oversee daily culinary operations with the Chef de Cuisine.
• Supervise daily food preparation per Mirbeau recipes and standards.
• Develop refined, creative food presentations aligned with elevated standards.
• Monitor culinary quality, taste, and presentation.
• Control kitchen costs and manage inventories following FIFO.
• Provide training and mentorship to line cooks.

Skills

Leadership

Culinary creativity

French cuisine

Team mentorship

Quality & consistency

Education

Culinary degree or formal culinary training

Job description

Intentional and purposeful leadership- the foundation of excellence. Mirbeau Inn & Spa Skaneateles is seeking a polished and professional Sous Chef to support the Chef de Cuisine in leading a culinary team committed to a refined, guest-centric dining experience. Our ideal candidate brings a strong foundation in French-inspired cuisine, energetic and hands‑on leadership, and a passion for thoughtful hospitality and inspired cuisine.

At Mirbeau, we’ve spent more than 25 years delivering award-winning hospitality rooted in wellness, care, and excellence. As a Forbes-rated, family-owned company, we’re committed to creating a workplace where our people feel supported, respected, and empowered to grow. That’s why health, balance, and well-being are core values in everything we do.

Job Summary

The Sous Chef works closely with the Chef de Cuisine to oversee and execute daily culinary operations. This role is responsible for supporting culinary excellence through hands‑on leadership, operational oversight, and a commitment to thoughtful hospitality. The Sous Chef helps ensure that every dish reflects Mirbeau’s standards of quality, wellness, and refinement, contributing to a guest experience that is refined, intentional, and consistently exceptional.

Pay Rate: $25-$28 per

Job Responsibilities

• Culinary Operations
• Supervise and coordinate daily food preparation in accordance with established Mirbeau recipes, standards, and specifications
• Prepare and oversee the execution of soups, vegetables, meats, desserts, and hot and cold food items to ensure consistency and excellence
• Develop and execute refined, creative food presentations aligned with Mirbeau’s elevated culinary standards
• Ensure the highest level of culinary quality, taste, and presentation
• Monitor and control food and kitchen labor costs to support profitability and operational goals
• Assist with inventories, ensuring proper storage, labeling, and rotation using FIFO standards
• Support the Chef de Cuisine with purchasing and maintaining optimal par levels
• Identify operational challenges and recommend innovative solutions to improve efficiency, quality, and guest experience
• Lead by example, fostering a culture of accountability, respect, and continuous improvement
• Act as Chef de Cuisine in their absence, ensuring seamless kitchen operations and consistent standards
• Collaborate closely with the Chef de Cuisine, Director of Food & Beverage, and General Manager to support departmental goals and initiatives
• Complete additional assignments as directed by senior leadership
• Provide ongoing training, coaching, and mentorship to line cooks and culinary team to uphold service standards, enhance performance, and support professional growth
• Recognize strong performance and address performance opportunities promptly through supportive, solutions-focused conversations
• Ensure consistent adherence of HR policies and compliance with all federal, state, and local labor laws
• Collaborate with HR or leadership as needed to address disciplinary actions in a fair and consistent manner
• Sanitation, Safety & Compliance
• Ensure all kitchen and production areas are maintained at the highest standards of cleanliness, organization, and food safety
• Enforce compliance with all health, safety, and sanitation regulations
• Review weekly sales forecasts and manage perishable and non-perishable inventory levels
• Participate in month-end food inventory and cost control procedures

Qualifications, Skills & Educational Requirements

• Education & Experience
• Culinary degree or formal culinary training from an accredited institution preferred
• Minimum of two (2) years of experience as a Sous Chef, specifically with French cuisine–inspired menus, including classical techniques and modern interpretations- required
• Ongoing commitment to professional development and culinary trends, particularly in wellness-focused and French-inspired cuisine
• Culinary Expertise
• Comprehensive knowledge of professional kitchen operations, including culinary techniques, food presentation, kitchen equipment, sanitation standards, and cost control best practices
• Proven ability to execute refined, high-quality cuisine while maintaining consistency, efficiency, and attention to detail
• Strong understanding of food presentation, plating aesthetics, and consistency aligned with elevated standards
• Results-oriented culinary professional who is energetic, creative, enthusiastic, and committed to continuous improvement and innovation
• Leadership & Professionalism
  • Strong leadership skills with the ability to supervise, train, and motivate culinary team members
  • Ability to lead by example and foster a positive, collaborative, and high-performance kitchen culture
  • Strong communication, organizational, and interpersonal skills with the ability to lead effectively and professionally
  • Ability to perform job responsibilities independently with minimal supervision while maintaining exceptional standards
  • Proven ability to remain calm under pressure, think clearly, and resolve issues with sound judgment and professionalism
  • Maintains a consistently neat, professional appearance and polished demeanor, in line with refined hospitality expectations
• Physical & Sensory Requirements
  • Ability to stand for extended periods and perform physical movements including walking, bending, and stooping throughout a shift
  • Fully developed sensory capabilities, including taste, smell, touch, and visual acuity (both close and distance), essential for food quality control and presentation
  • Manual dexterity and physical capability to perform all culinary tasks, including reaching, lifting, stirring, measuring, pouring, cutting, chopping, dicing, and plating

Employee Perks & Company Benefits

• Discounted rates for services and retail items within the spa!!
• 401K with company match
• Medical, Dental, Vision and Life Insurance Plan
• Employee Assistance Program and Resources
• Paid time off for full-time AND part-time employees!!
• Holiday Pay
• Career advancement potential within the company
• Anniversary Program!!
• Work Performance Incentives
• And more!!!

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.