The Inn at Hastings Park Sous Chef Lexington The Inn at Hastings Park Cuisine environ 8 heures [...]

Relais & Châteaux; Massachusetts; On-site; USD 45,000 - 70,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a passionate Sous Chef to join their dynamic kitchen team. This role offers the opportunity to showcase culinary skills while ensuring the highest standards of food quality and presentation. You will be responsible for managing kitchen operations, training staff, and collaborating on menu development. If you have a flair for creativity and a commitment to excellence, this position is perfect for you. Join a team that values innovation and quality in a vibrant culinary environment.

Benefits

Medical Insurance

Vision Insurance

Dental Insurance

Discounts at Relais & Châteaux properties

Qualifications

• Minimum 5 years of experience in a culinary role or 3 years with a culinary degree.
• Strong knowledge of food and beverage preparation and health regulations.

Responsibilities

• Oversee daily kitchen operations, ensuring quality and presentation of food.
• Manage food and labor costs while maximizing guest satisfaction.
• Collaborate with the Executive Chef on menu updates and promotions.

Skills

Food Preparation Techniques

Staff Training

Sanitation Compliance

Cost Management

Menu Creation

Education

Culinary Degree

Job description

About us

Perfectly nestled in Lexington, Massachusetts, just 15 miles outside Boston, the Inn at Hastings Park provides unrivaled hospitality and exceptional culinary experiences. The Boston area’s only Relais & Châteaux property, the Inn features 22 stylishly luxurious accommodations, including a lovingly preserved guest house and barn that merge Lexington’s historic heritage and architecture with a contemporary American chic design.

An immersive food and wine destination unlike any other in New England, the Inn offers a delicious respite for those in-the-know, from a transformed seasonal menu at the upscale Town Meeting Bistro to the exclusive Culinary Garden featuring Whispering Angel. Inn owner Trisha Pérez Kennealy also shares her passion for teaching through her role as Culinary Educator, offering indoor and outdoor cooking classes for hotel and day guests alike.

Position: Sous Chef

The Sous Chef is responsible for ensuring that all meals prepared in the kitchen meet quality, consistency, visual appeal, taste, and food cost standards. Responsibilities include staff training, adhering to corporate quality standards, establishing and enforcing food specifications, portion control, recipes, and sanitation. The Sous Chef also manages food and labor costs while maximizing guest satisfaction.

Responsibilities

1. Collaborate with F&B managers and communicate issues as they arise.
2. Keep immediate supervisor informed of problems or matters requiring attention.
3. Coordinate loss prevention efforts in kitchen areas.
4. Prepare and submit required reports promptly.
5. Monitor the quality and presentation of all food products.
6. Ensure timely preparation of reports such as wage progress, payroll, revenue, employee schedules, and quarterly action plans.
7. Oversee daily kitchen operations, including food production for hot and cold dishes from various outlets.
8. Inform cooks of daily forecasts and customer counts to ensure timely service.
9. Respond promptly to guest complaints.
10. Ensure compliance with SOPs across all outlets.
11. Manage requisition procedures.
12. Attend all required meetings.
13. Implement and monitor corporate promotions and standards, including buffet and three-meal concepts.
14. Enforce local health department sanitation laws.
15. Collaborate with the Executive Chef to create and update menus.
16. Design and oversee cafeteria rotating menus and operations.
17. Assess food portion sizes, visual appeal, taste, and temperature.
18. Check stations at shift end for proper storage and sanitation.
19. Review and approve weekly payroll.
20. Monitor food purchasing for quality and cost efficiency.
21. Oversee daily activities like food prep, sanitation, inventory, and food cost reporting.
22. Prepare daily food production sheets.
23. Cut meat, poultry, and seafood according to daily business needs.

Qualifications

• Minimum 5 years of progressive experience in a related role; or a culinary graduate with at least 3 years of experience in a hotel or similar environment.
• Knowledge of F&B preparation techniques, health regulations, and liquor laws.

Benefits

• Medical, vision, and dental insurance
• Discounts at other Relais & Châteaux properties worldwide