Sous Chef — Luxury Resort Kitchen with Michelin Talent

Mayflower Inn & Spa, Auberge Collection; Washington (CT); On-site; USD 70,000 - 100,000; Full time

Job summary

Mayflower Inn & Spa, Auberge Resorts Collection in Washington, CT, seeks a Chef de Cuisine to be the culinary backbone, working with the Executive Chef to deliver extraordinary dining experiences at a world-class luxury destination.

You will lead a creative kitchen team, develop menus with seasonal ingredients, and ensure the highest standards of quality and guest satisfaction. This role offers the chance to collaborate with Michelin-starred Chef Daniel Boulud as part of a rare culinary program.

Qualifications

• Culinary Certificate or Degree preferred.
• Minimum of two years experience as Chef de Cuisine or Sous Chef.
• Ability to work a flexible schedule, including weekends and holidays.
• Experience at a luxury hospitality property.

Responsibilities

• 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.

Skills

Chef Experience

Education

Culinary Certificate or Degree Preferred.

Job description

Mayflower Inn & Spa, Auberge Resorts Collection in Washington, CT, seeks a Chef de Cuisine to be the culinary backbone, working with the Executive Chef to deliver extraordinary dining experiences at a world-class luxury destination.

You will lead a creative kitchen team, develop menus with seasonal ingredients, and ensure the highest standards of quality and guest satisfaction. This role offers the chance to collaborate with Michelin-starred Chef Daniel Boulud as part of a rare culinary program.