Sous Chef

Pyramid Global Hospitality•Hanover, NH

13d•$60,000 - $70,000•Onsite

About The Position

The Sous Chef will play a key role by assisting the Executive Chef in managing the kitchen and ensuring smooth daily operations. This position is essential in maintaining efficient kitchen operations and ensuring guests receive high-quality meals, making the role a vital part of the hospitality industry. Elevated Dining. High-Energy Hospitality. Endless Career Opportunities. Whether creating unforgettable dining moments at PINE or delivering bold, fun experiences. Hanover Inn is building a team driven by passion, creativity, and excellence.

Requirements

Strong cooking and culinary skills.
Leadership and team management abilities.
Time management and the ability to work under pressure.
Ability to stand on feet 8-10 hours a day and work in a fast-paced environment
Physically able to move/lift, large, heavy objects such as hotboxes, food inventory and/or supplies
Ability to communicate effectively with guests and team members verbally or in written form, over the phone or in person
Ability to learn, follow and enforce standards for cleanliness as they apply
Ability to follow all safety procedures/standards and able to recognize and act in emergency situations

Responsibilities

Prepare and cook dishes, and have expert knowledge of cooking techniques, flavor profiles, and plating.
Cuts, trims, bones and carves meats and poultry for cooking, weights and measures designated ingredients.
Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
Responsible for quality and consistency of product taste and presentation.
Be creative in food preparation and presentation.
Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Ensures all deadlines are met in food production based on production orders.
Assist the Executive Chef with inventory and ordering new supplies to maintain proper inventory.
Helps control food costs and reduce waste.
Ensures clean work areas, equipment and utensils, compliant with industry sanitation requirements.
Interact with staff and customers and resolve customer complaints in a friendly and service-oriented manner.
Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
Assures compliance with all sanitation, ServSafe, OSHA safety, production, and merchandising requirements.
Assumes responsibility for kitchen in absence of Executive Chef.
Train and mentor new employees.
Other duties as assigned.