We are seeking an Executive Sous Chef for our 110-room full-service resort in Cooperstown, New York. Our Executive Sous Chef will lead our culinary team in the absence of our Executive Chef. Our Executive Sous Chef will deploy a team/guest-first methodology and consistently maintain a profitable F&B department. Our ideal Executive Sous Chef will be an enthusiastic educator, a firsthand culture-building leader, and, be well versed in both banquets/events and a la carte dining in our outlets. A deep rooted and sincere passion for culinary arts, superior culinary acumen, and extraordinary leadership skills are required for this position.

Responsibilities:

·      Maintain sanitation, health, and safety standards in work areas

·      Demonstrates strong culinary skills while maintaining a checkbook mentality of COGS

·      Manage and maintain receipt of supplies and proper storage

·      Verifies that prepared food meets or exceeds requirements for quality and quantity

·      Analyze and perform monthly inventory, portion and waste control, and sanitation codes

·      Ensures all food is prepared to the correct specifications and buffet is set up on time daily

·      Communicate regularly with our F&B outlets/teams and deploy any/all information from BEO instructions

·      Review and update recipes and create weekly specialty and seasonal items

·      Establish recipe guidelines and recipes for team meals

·      Build and nurture a formidable team culture

·      Availability to work early mornings, evenings, weekends, and holidays (required)

·      Certification in sanitation and workplace safety regulations

·      Practices safe food handling techniques, preparation, and cooking procedures

·      Must possess the ability to work in a high volume, fast paced, and high-pressure environment on a consistent basis

·      Ability to withstand consistent pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed

·      Lead, develop, and educate BOH team in workplace safety

·      Schedule BOH management and hourly teams accordingly to reflect business levels

Qualifications:

·      5 years minimum in a culinary leadership role from a full-service hotel, resort, or private club

·      Documented success overseeing an BOH culinary team that has strong event/banquet business and multiple dining outlets

·      Enthusiastic and deep-rooted education on culinary techniques and superior food knowledge

·      Ability to maintain approachable, supportive leadership style while also being able to hold the team accountable

Benefits:

·      Strong and competitive Salary

·      Bonus

·      Medical, Dental and Vision Insurance

·      LTD, STD, Life Insurance

·      Pension Plan

·      Vacation and PTO