Sous Chef

EOS•Manchester, VT

1d•Onsite

About The Position

The Equinox Golf Resort & Spa is a historic resort destination with deep roots, a strong sense of place, and a reputation for elevated hospitality in one of New England’s most scenic destinations. Established in 1769 and set against the backdrop of the Green Mountains, the property blends timeless charm with modern amenities, including a championship 18-hole golf course, full-service spa, multiple dining outlets, and extensive meeting and wedding space. As a four-season destination, The Equinox attracts a diverse mix of leisure, corporate, and event guests year-round, providing team members with dynamic, well-rounded hospitality experience. For candidates who value teamwork, elevated service standards, and professional growth within a destination resort environment, The Equinox also offers the added benefit of working in the vibrant yet close-knit community of Manchester — a town known for its outdoor recreation, scenic beauty, and exceptional quality of life. The Equinox Resort & Spa is newly managed by EOS Hospitality. Visit us online at www.equinoxresort.com and www.eoshospitality.com for more information about the amazing ways we’re making a difference. Job Summary Assist in the management of culinary personnel, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. Assist in creating effective, cost-efficient schedules for assigned culinary team based on forecast and budget. Lead my example and hold culinary team to standard including onboarding and training process, uniform and appearance policy, time and attendance policy, culinary execution and health code standards, etc. Support Chef de Cuisine by conducting daily shift stand-up with kitchen staff. Participate in assigned employee performance reviews/evaluations as required. In the absence of the Chef de Cuine, serve as lead kitchen manager, overseeing daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report. Assist with training and education of culinary staff on appropriate execution, timing, and presentation of all dishes. During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation. Assist with inventory management, par levels, and ordering/receiving. Estimate food consumption, place orders, and code invoices timely. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival. Have full knowledge of all menu items, daily features, and promotions. Consistently work in different culinary stations daily, based on needs. Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. Ensure the cleanliness of all work areas, utensils, and equipment. Responsible for all overall sanitation of kitchen environment and health inspection requirements. Ensure proper operation/maintenance of all kitchen equipment and tools. Check all stations at the end of every shift for proper food storage and sanitation. Practice conscious knowledge of food allergies and safety in preparation. Liaise daily with outlet managers to keep open lines of communication regarding guest feedback. Expedite food regularly, executing proper timing of food courses. Monitor and delegate to team members to ensure they remain productive during their shift.

Requirements

2+ years of professional kitchen leadership experience in a full-service restaurant
Strong understanding of culinary preparations and advanced knife skills
Successful completion of satisfactory background check
Available and willing to work flexible hours based on business needs including weekdays and weekends.
Demonstrates strong communication, organizational, and problem-solving skills.
Expresses sincere enthusiasm for the role and passion for culinary
Must know how to prioritize, delegate, and respond in a timely fashion.
Able to work under pressure, multi-task, and stay focused while maintaining hospitality.
Ability to remain standing for up to 10 hours
Ability to remain stationary in desk/meeting environment for up to 8 hours
Ability to move up and down stairs occasionally
Ability to move quickly based on guest needs
Ability to regularly move and lift up to 50 lbs.
Ability to use repetitive manual dexterity frequently, such as peeling, cutting, mixing, dishwashing, etc.
Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift
Ability to bend at the waist regularly, such as washing dishes over a sink for an extended period of time
Ability to lift above head, such as accessing storage or exchanging glassware racks
Ability to visibly survey areas clearly and inspect visual details such as finished dishes
Ability to communicate and exchange information effectively
Ability to read, write, speak, and understand basic English
Ability to complete a satisfactory background check
Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner
Ability to work flexible hours based on business needs including midweek and weekend days

Nice To Haves

Some banquet/event experience a plus
Some classroom culinary training a plus, but not required

Responsibilities

Assist in the management of culinary personnel, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
Assist in creating effective, cost-efficient schedules for assigned culinary team based on forecast and budget.
Lead my example and hold culinary team to standard including onboarding and training process, uniform and appearance policy, time and attendance policy, culinary execution and health code standards, etc.
Support Chef de Cuisine by conducting daily shift stand-up with kitchen staff.
Participate in assigned employee performance reviews/evaluations as required.
In the absence of the Chef de Cuine, serve as lead kitchen manager, overseeing daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report.
Assist with training and education of culinary staff on appropriate execution, timing, and presentation of all dishes.
During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation.
Assist with inventory management, par levels, and ordering/receiving.
Estimate food consumption, place orders, and code invoices timely.
Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival.
Have full knowledge of all menu items, daily features, and promotions.
Consistently work in different culinary stations daily, based on needs.
Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements.
Ensure the cleanliness of all work areas, utensils, and equipment.
Responsible for all overall sanitation of kitchen environment and health inspection requirements.
Ensure proper operation/maintenance of all kitchen equipment and tools.
Check all stations at the end of every shift for proper food storage and sanitation.
Practice conscious knowledge of food allergies and safety in preparation.
Liaise daily with outlet managers to keep open lines of communication regarding guest feedback.
Expedite food regularly, executing proper timing of food courses.
Monitor and delegate to team members to ensure they remain productive during their shift.

Benefits

Time off package including state VT Sick time for all employees, as well as a generous PTO plan plus 10 paid Holidays for full-time status employees
EOS Family Matters Program of 3+ months fully paid parental leave for new parents
Retirement savings option of 401k with employer match of up to 4% for all employees
Complementary $25K in Life insurance and $1K/mo. in long-term disability coverage for full-time employees
Optional additional Disability, Life and AD&D, Critical Illness, and Accident Insurance options
Company-funded Employee Assistance Program for life challenges and mental health resources
Additional Health & Wellness benefits including prescription and gym membership discounts
Competitive wages with ongoing market analysis
Annual performance evaluations with eligible compensation adjustments
EOS Employee/Immediate Family Lodging Rates as low as $59 per night
EOS Friends and Family Lodging Discounts
EOS Dining Discount of 50% Off F&B at EOS Hospitality portfolio locations during travel
Discounted lodging rates from New England Inn & Resort Association partners
Pathways for growth and professional development including structured training and EOS Educational Reimbursement Program
Internal referral bonus programs up to $500 per referral
Incentive opportunities for both hourly and managerial roles
Supportive, open workplace culture with flexible and understanding work-life equality
Final compensation package offer is subject to change based on a variety of complex factors unique to each candidate including experience, education, skill set, and applicable certifications.