Sous Chef

Harbor View Hotel is seeking an experienced Sous Chef to join our team!

We are looking to add apassionate, motivated and experienced sous chefto join our management team. Ideal candidates will have previous managerial experience in high volume restaurants. The Sous Chefis responsible formonitoringand ensuring that company culinarystandardsand operating procedure sin all areasare well maintained. Primary responsibilities are overseeing all aspects of restaurant and banquetculinaryexecution,assisting

Executive

Chef in many other areas.

Must work closely with executivechefinpromotingcompany’sculture,mission and philosophyaswell as training and mentoring all culinary department and steward team.

Year Round

• Employee Housing:
  Available, low-cost private room housing, if needed.
• Growth: A commitment to invest in YOU!
• 401K Program with company match!
• Health Insurance with HSA plan
• Complimentary employee shift meal daily, served family style.
• Employee appreciation events
• Friends & family hotel rate program and restaurant discounts
• Industry Hotel rate discount program for select hotels in New England area.

• Demonstrate excellent leadership and delegation skills with a passion for creating an environment where the team excels both individually and together
• Conduct hands-on teaching and training in commissary kitchen by working closely with chefs and cooks, as well as otherteammembers as applicable who work in BOH to ensure consistent and high level offood preparation, execution and presentation.
• Ability to meet budgets including labor,foodand applicable direct operating costs.
• Must have manager food handler’s certificate.
• Ability toworka flexible scheduleinorder to accommodate business levels.
• Train and educate team memberson new menuitems and changes in procedures for current menu items; monitor andholdteamaccountable to operating at optimal standards at alltimes.
• Work with executive chef to develop production methodologies to increase efficiency,productivity,quality and/or consistency culinary.
• Assist with inventory and ordering.
• Work with executivechefongoingculinary educational training programs.
• Thoroughly understand kitchen administrative flow.
  
  Assist executive chef in maintenance and upkeep of system.
• Assist executive chef in detailed planning and administrative work with special projects.
• Support Executive Chef in administrative responsibilities as needed.
• Attend operations meetings and banquet event order meeting sand communicatetothe teamthe challenges from past events, nuances of upcoming events and other important issues.
• Work with executive chef in conducting weekly and monthly kitchen meetings, with meeting minutes and follow-up action plans.
• Ensure the highest level of cleanliness standards are executed within the department by entire team.
• Perform other relative tasks assigned by Management.

• Serv Safe Manager Certificate (Course Sponsorship Available).
• Conforms to all DOH guidelines and standards
• Able to manage 20+ employees in a fast-paced environment
• Efficiency with following recipes and ensuring adherence to all recipes
• Familiarity with ordering, scheduling, managing preplists, inventory
• Experience with banquets & catered events
• Ability to work under pressure and lead with composure at all times
• Patient and humble leadership style, team player,positive attitude, passionate about food
• Self-motivated, organized, reliable and hard working
• Ability to lead a team successfully in aculture-driven environment
• 5 years+ experience in culinary supervision at a hotel, restaurant or resort.
• Culinary School graduate or related training
• Full availability and flexible schedule