Executive Sous Chef - Outlets & Banquets

About the property

Chatham Bars Inn, a Forbes Five-Star resort, stands along the shores of Chatham, Massachusetts. It offers 217 rooms and suites, including historic Main Inn rooms and cottage-style buildings with oceanfront views. The Inn features a private beach, oceanfront pool, bike rentals, bonfires, tennis courts, and a full-service spa. The nearby 8-acre Chatham Bars Inn Farm provides fresh produce for the resort's restaurants and hosts weekly farm-to-table dinners.

The Inn is renowned for its culinary program, featuring six dining options that showcase local ingredients and innovative flavors. It attracts visitors with its charm, elegance, and commitment to excellence, making it a beloved destination for family vacations, romantic getaways, and corporate retreats.

Responsibilities

• Assist the Executive Chef in the management of the kitchen staff
• Demonstrate experience in menu development, food costing, and kitchen management
• Plan, schedule, and organize staff to ensure proper coverage
• Communicate and enforce policies and procedures
• Conduct pre-shift meetings, review, and communicate all information pertinent to the day’s activities
• Prepare requisitions for supplies and food items
• Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness
• Maintain food quality, presentation, and consistency to ensure compliance with established standards
• Ensure adherence to all health, safety, and sanitation regulations and company policies
• Support inventory management, purchasing, and cost control initiatives to meet departmental goals
• Develop, coach, and manage the culinary team members
• Maintain sanitation and cleanliness standards
• Respond promptly to staff and guests' needs
• Collaborate with other departments to ensure seamless execution of hotel events, banquets, and daily operations
• Serve as the culinary leader in the absence of the Executive Chef and ensure smooth operation of all kitchen functions

Qualifications

• Minimum of 3 to 5 years’ experience as a Sous Chef
• Minimum of 2 years supervisory experience
• Preferred Culinary Degree
• Required Demonstrated leadership abilities
• Required Superior communication and organizational skills
• Required Strong knowledge of food safety, sanitation, and labor management practices
• Required Ability to thrive in a fast-paced, high-volume luxury hospitality environment