Sous Chef

Ocean House Sous Chef

The Ocean House Collections includes 3 luxury properties. The Ocean House is a Forbes 5-Star property featuring 49 luxury guest rooms, 20 signature suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space.

Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience.

The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 31 unique guest rooms and 4 two-bedroom signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences.

The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn.

Organize and manage the activities of the Banquet Department to maintain high standards of food and beverage quality, service and merchandising to maximize profits. Responsible for all meetings, function, and wedding space as well as off-site catering venues.

Responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

The ideal candidate will be experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level.

The ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role. Expert level written and verbal communication skills, strong decision-making ability and attention to detail are equally important.

The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all team members may be asked to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all roles.

Travel may be required and may include some overnight stays. All team members should be responsible in scheduling their time off. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday thru Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All staff must be aware and able to work all weekends;

requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn.

Internal:
This position reports to the Executive Chef and maintains relations with Kitchen Staff, Stewarding Staff, F&B Staff.

External:
Has regular contact with the company's guests, members, purveyors and other 3 party vendors. Maintains appropriate relationships with these and other constituencies to enhance the image of the Company and the attainment of its objectives.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Maintain a climate that attracts, retains, and motivates top quality staff.
• Recruit, train, appraise, supervise, support, develop, promote, and guide qualified staff, both paid and volunteer.
• Effectively enable the culinary team so they can act on behalf of the Company by:
• Transmitting the Company's culture and direction.
• Providing direction and resources, helping develop people's skills, articulating expectations and clarifying roles and relationships.
• Encouraging people to question organizational assumptions and ask strategic questions, ensuring quality decision-making.
• Anticipating conflicts and facilitating resolution.
• Engaging people in processes as well as tasks; empowering people to use their resources.
• Practice their authority and accept their responsibility;…