Sous Chef

External•Skaneateles, NY

10d•Onsite

About The Position

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 Are you ready to lead where only the best of the best belong? Come find your balance- and your future- with us.

Requirements

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
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
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
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

Responsibilities

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
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