Job Description:

The Tap House at the Grand Summit Hotel at Attitash is actively searching for a creative, innovative, and motivated Sous Chef to join our Culinary team.

Job Summary:

• Work closely with the Executive Chef to ensure that all items needed are in stock. Maintain daily pars and place inventory orders as needed.
• Regularly make table visits to ensure guest satisfaction.
• Practice and enforce proper food storage safety, allergy awareness, food storage safety, compliance with health department code, and all other safety and security policies and procedures.
• Oversee all work stations, often assisting in completing daily prep and working on each station.
• Enforce quality control of food at all times. Coordinate with the Executive Chef on proper food preparation, execution, and plate presentation.
• Assist Executive chef in the management of all culinary staff to include but not limited to; weekly scheduling, hiring, discipline/coach and counseling, performance evaluations and all training necessary to ensure smooth operation of the culinary department
• Actively train culinary employees.
• Assist Executive Chef in the control of labor management via strategic scheduling, overtime monitoring, and making daily staffing decisions.
• In addition to the regular execution of restaurant operations, also assist in the execution of special events, private parties, and banquets.
• Assist in the development of daily specials, special menus for promotions and holidays, quarterly menu changes, and other specialty menu items.
• Actively communicate with chef on all operational needs, guest complaints, recommendations, employee issues, etc.
• Regularly work as a culinary team member, such as working grill station or sauté station 4-5 shifts per week.

Experience and Skills:

Required Experience:

• High School diploma or equivalent
• 2-3 years of recent Line Cook experience in a high volume, full service restaurant
• Previous staff management experience preferred
• Experience in Banquet/Event execution preferred
• Creative, innovative, and inspired to develop new and intriguing menu items designed for appropriate clientele
• Demonstrate a positive, upbeat and customer-focused attitude
• Experience in inventory control and cost management preferred