Bretton Arms Inn | Sous Chef

Responsibilities

• Management of the guest, associate and owner experience (Trilogy) relating to the venue.
• Leadership of the culinary operation of the Bretton Arms Inn.
• Staff training in order to continuously improve the experience.
• Staff management including scheduling, corrective action and documentation.
• Menu development and creation in conjunction with the Bretton Arms Inn Dining Room Manager and the Executive Chef.
• Creation and maintenance of a creative, collaborative and professional environment.
• Working with Procurement to insure product procurement and availability.
• Maintenance and sanitation of the facilities and equipment to the standards demanded through Ecosure.
• Expense management and control of product, payroll and direct expense costs.
• Maintaining a highly communicative environment in the kitchen through the use of daily line up meetings and monthly staff meetings.
• Maintaining collaboration and communication with all areas of Food and Beverage and the resort.
• Assisting in other culinary operations of the resort when needed.
• Ensure that the buffet is in good repair, clean, up temperature standards and full at all times.
• Ensure all station attendants are in proper uniform/grooming standards with corrective action when necessary.
• Ensure all props, greens and decorations for the buffets are available, crisp and clean.

Qualifications

• A high school diploma or equivalent.
• Knowledge in a wide range of cooking techniques.
• Ability to communicate effectively.
• Must be available to work flexible hours to include nights, weekends, and holidays.