Sous Chef

About the Resort

The Omni Mount Washington Resort and Spa, located in Bretton Woods, New Hampshire, is a historic and luxurious New England retreat favored by presidents, poets, and celebrities. The resort offers award-winning alpine and Nordic skiing at Bretton Woods—the state's largest ski area—along with a Donald Ross-designed golf course, a nature-inspired spa, and year-round activities like the Canopy Tour. Associates enjoy a dynamic work environment, comprehensive training, and a culture of respect, gratitude, and empowerment.

Perks

• Relocation Assistance for salaried Managers relocating 50+ miles away
• Long-term housing options available
• Guest gym access
• 6 paid holidays
• Weekly pay cycle
• Complimentary meals in cafeteria

Benefits

• Comprehensive healthcare coverage (medical, dental, and vision plans)
• Paid time off
• 401(K) matching plan
• Pre-tax Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA)
• Voluntary benefits including critical illness, hospital indemnity, accident coverage, life and AD&D insurance, legal services, identity theft protection, whole life insurance, telemedicine, and pet insurance
• Employee Assistance Program (EAP)

Resort Discounts

• Complimentary Bretton Woods season pass (terms and conditions apply; associate may also be eligible for spouse/dependent passes or one courtesy pass based on status)
• 25% off Food and Beverage (excluding alcohol)
• 25% off Retail
• 25% off Spa Services
• Discounts on Ski and Golf Rentals, Canopy Tours, and other activities

Responsibilities

• Supervise the Banquet kitchen, Main Dining Room line, Garde Manger, Rosebrook line, and oversee the preparation and presentation of foods by chefs, cooks, and pantry personnel, ensuring all food items meet standards set by the Executive Chef.
• Assist in the supervision and staffing for all kitchen areas, preparation areas, and the employee cafeteria.
• Assume responsibility for all kitchen operations in the absence of the Executive Chef.
• Maintain an adequate supply of food items (meat, groceries, perishables, etc.) and ensure purchases adhere to specifications set by the Executive Chef or Central Purchasing.
• Inspect storage areas to maintain sanitation standards and ensure equipment functions properly.
• Ensure sufficient quantities of prepared items are available to meet projected demands while maintaining quality and safe food handling practices.
• Oversee proper requisitioning of items from the storeroom to minimize waste.
• Ensure prime cuts of meat are broken down properly by weight, waste is minimized, and scraps are utilized efficiently.
• Prepare an adequate mise en place daily based on forecasted covers for all restaurants and banquets.
• Manage portion control for convenience items, appetizers, cold plates, and timely preparation of hot and cold foods.
• Provide menu variety within budgetary limitations, ensuring tasteful recipes and cost standards are met.
• Ensure food presentation meets five-star standards.
• Assist in labor and direct expense controls.
• Contribute to menu development for the property.
• Ensure all dishes have recipe cards and pictures.
• Collaborate with associates to create a yield book for consistent ordering.
• Develop weekly cafeteria menus with the team, focusing on fresh, quality, and healthy options.
• Conduct monthly OST meetings with topics discussed with the Executive Chef.
• Hold bi-weekly meetings with chefs to improve communication.
• Hold managers and supervisors accountable for EcoSure records.
• Follow up with managers and supervisors on MOS (Manager on Shift) responsibilities.