Sous Chef

First Hospitality; Weston (VT); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading hospitality company is seeking a Sous Chef to join their team in Vermont. This role involves collaborating with the Executive Chef on menu planning and team management, ensuring high standards of food quality and guest experience. Ideal candidates will have a strong culinary background and a passion for the culinary arts, with opportunities for professional development and advancement.

Benefits

Insurance enrollment available from DAY 1!

Paid time off available from DAY 1!

Holiday pay available from DAY 1!

401(k) enrollment after 30 days!

Professional development and promotion opportunities!

Qualifications

• Minimum five years of progressive culinary experience.
• Passion for culinary arts with experience in various cuisines.
• Proficiency in English (reading, writing, speaking).

Responsibilities

• Partner with the Executive Chef to deliver an excellent guest experience.
• Coach and mentor your team to uphold food quality and cleanliness standards.
• Participate in recruitment, training, and supervision of culinary staff.

Skills

Culinary techniques

Interpersonal skills

Microsoft Excel

Microsoft Word

Job description

Join to apply for the Sous Chef role at First Hospitality.

What’s in it for you…

• Insurance enrollment available from DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• 401(k) enrollment after 30 days!
• Professional development and promotion opportunities!

The impact you’ll make…

The Sous Chef reports to and works directly with the Executive Chef, collaborating on menu planning, productivity, cost controls, and ordering to ensure production meets business levels. It’s essential that you have a background in culinary techniques related to the hotel’s F+B concepts. This role is ideal for someone aspiring to become an executive chef.

What you’ll be doing…

• Partner with the Executive Chef and management team to deliver an excellent guest experience.
• Coach and mentor your team to uphold food quality, cleanliness, and maintenance standards.
• Develop team skills, techniques, and menu execution, fostering growth.
• Participate in recruitment, training, scheduling, and supervision of culinary staff.
• Monitor facilities and equipment, collaborating with engineering for improvements.
• Support your team through coaching and constructive feedback.
• Work with other hotel departments to enhance guest experience.
• Be a subject matter expert in culinary techniques and cuisine history, guiding others kindly.

Requirements…

• Minimum five years of progressive culinary experience, preferably in a hotel or restaurant.
• Passion for culinary arts with experience in various cuisines.
• Basic skills in Microsoft Excel and Word.
• Strong interpersonal skills to communicate across all employee levels.
• Proficiency in English (reading, writing, speaking).
• Ability to perform basic math for menu and inventory management.
• Ability to work in a fast-paced environment for extended periods.
• Physical ability to lift up to 25 lbs. regularly and 100 lbs. with assistance.
• Capacity to stand or walk for long periods and work in warm environments.

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Other
• Industry: Restaurants