Sous Chef
About The Position
Ledges Restaurant, one of the finest dining establishments in the Mt. Washington Valley, is seeking an experienced and talented Sous Chef to join our team. This role involves managing the food outlets of our beautiful 4-star resort, including our restaurant, banquets, and events. The Sous Chef will assist the Executive Chef with daily operations, ensuring that food is prepared to the highest standards and that the kitchen runs smoothly. The ideal candidate will be passionate about cooking, possess strong management and culinary skills, and have the ability to inspire and lead a team of kitchen staff.
Requirements
- Minimum of 2 years of experience as a Sous Chef or in a similar role within a high-end restaurant setting.
- Culinary degree or equivalent experience.
- Strong knowledge of cooking techniques, methods, food cost, and inventories.
- Experience with menu planning, purchasing, managing kitchen staff, and inventory.
- Strong leadership, teamwork, and communication skills.
- Ability to multitask and work in a fast-paced environment.
- Must be able to lift at least 50 pounds and withstand high temperatures in the work environment.
- Must be available to work evenings, weekends, and holidays.
Responsibilities
- Assist the Executive Chef with menu planning, development, and design, creating suitable dishes and recipes with costing.
- Train, supervise, and develop kitchen staff, including line cooks and prep cooks, ensuring effective on and off the job training.
- Ensure food quality and presentation meet restaurant and resort standards.
- Oversee the preparation and cooking of menu items, ensuring consistency and quality.
- Manage inventory, requisitioning of food quantities, and ordering of food and supplies to achieve maximum profitability by avoiding over/under production.
- Maintain a clean and safe kitchen environment, ensuring compliance with safety and sanitation policies.
- Develop and implement standard operating procedures for the kitchen.
- Assist with scheduling, payroll management, and staff recruitment.
- Promote in-house sales activities, such as room amenities, chef specialties, and culinary competitions.
- Inspect all food service sections during service time to ensure that the correct standards are maintained.
- Ensure guest satisfaction with the smooth and effective running of day-to-day operations.
Benefits
- Health and dental insurance
- 401K retirement savings plan
- Vacation and personal time
- Paid holiday time
- Industry perks and benefits
- Use of resort amenities, including pool and health club
- Golf benefits and much more
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
