Sous Chef

Westport Hotel Group; Westport (CT); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is looking for a passionate Sous Chef to enhance their culinary team. This full-time, on-site role in Westport involves assisting the Executive Chef with daily operations, from meal preparation to overseeing kitchen staff. The ideal candidate will possess extensive knowledge of menu planning and food safety, along with strong leadership skills to mentor junior chefs. Join a vibrant team dedicated to providing exceptional dining experiences in a picturesque setting, where your culinary expertise will shine and contribute to guest satisfaction.

Qualifications

• Extensive knowledge of menu planning and culinary presentation.
• Strong leadership skills to manage and train junior staff.

Responsibilities

• Assist the Executive Chef in daily kitchen operations.
• Train junior chefs and manage kitchen inventory.

Skills

Menu Planning

Culinary Presentation

Kitchen Management

Food Safety

Leadership Skills

Time Management

Ability to Work Under Pressure

Education

Culinary Degree

Equivalent Certification

Job description

Company Description

Westport Hotel Group features three four-star hotels located in the picturesque Westport, County Mayo. The Westport Plaza Hotel and Castlecourt Hotel are centrally situated in Westport town, while the Westport Coast Hotel, Westport’s only waterfront hotel, overlooks the stunning Westport Harbour. Our hotels offer exceptional value, including spa breaks and family packages, providing guests with a range of activities and entertainment options.

Role Description

We are seeking a dedicated and skilled Sous Chef to join our culinary team in a full-time, on-site role based in Westport. The Sous Chef will assist the Executive Chef in daily kitchen operations, including meal preparation, menu planning, overseeing kitchen staff, maintaining food safety standards, and ensuring high-quality cuisine. The role also involves training junior chefs, managing inventory, and contributing to a positive dining experience for our guests.

Qualifications

• Extensive knowledge of menu planning, meal preparation, and culinary presentation
• Experience in kitchen management, food safety, and maintaining hygiene standards
• Strong leadership and training skills to manage and mentor junior kitchen staff
• Excellent organizational and time-management abilities
• Ability to work efficiently under pressure and in a busy kitchen environment
• Previous experience in a similar role within the hospitality industry is desirable
• Culinary degree or equivalent certification is preferred