Sous Chef

The Chanler Inc•Newport, RI

10h

About The Position

Join our team as a sous chef and become the ultimate journey curator for the guest experience. The Chanler, reimagined as a magnificent, stately manor residence, extends a warm welcome to guests as a peaceful enclave from bustling Newport, Rhode Island, inviting guests to relish in the building's storied architecture, chic-European dining options, and gracious hospitality. Built in 1873 as a summer home for John Winthrop Chanler, the property exudes history while maintaining the current charm of a regal residence. As a double Forbes five-star property, the mansion draws admirers worldwide by authentically cultivating the guest experience with elegance and natural refinement. To make an impact on a guest's journey by creating memories that last a lifetime. Mansion household staff are the key journey curators, responsible for creating a sense of place and personalization for each guest. We achieve this by working in a collaborative environment, providing training while encouraging an unscripted narrative to tell the brand story, and by sharing a passion for the heart of hospitality.

Requirements

High school diploma or equivalent
Five years of restaurant experience, preferably in a Michelin or Forbes property
Two years of experience as a sous chef in a luxury guest-focused environment
Food handling/sanitation certificate.
Ability to communicate in English with guests, co-workers, and management to their understanding and bilingual for communication in Spanish
Ability to work well under pressure in a fast-paced environment
Ability to work cohesively in a team environment
Ability to focus attention on guest needs, remaining calm and courteous at all times
Strong interpersonal and problem-solving skills
Computer literate
Strong references

Responsibilities

Able to work closely and communicate with outside vendors and FOH, at a constant high pace doing a variety of “time restraint” tasks.
Perform job functions with attention to detail, speed, and accuracy.
Prioritize, organize, and follow through.
Consistently offer professional, friendly, and proactive guest service
Lead by example by utilizing a “hands-on” approach and provide exemplary training
Supervise the performance, attendance, and conduct of the culinary team
Expedite and/or work on the line when needed
Enforces workstation and equipment safety and cleanliness
Think clearly, remain calm and resolve problems using good judgment.
Work well under pressure of meeting production schedules and timeliness.
Maintains good coordination and has excellent knife skills
Treats all products and ingredients with respect
Use all senses to ensure quality standards are met.
Assist in the achievement of departmental goals and objectives
Provides a professional image at all times through appearance and dress
Perform job functions with minimal supervision.
Work cohesively with co-workers as part of a team.
Provide legible communication and the ability to do basic arithmetic
Conduct shift meetings daily with the culinary team
Have full knowledge of all menu items, daily specials, and promotions
Full list of responsibilities upon request