Role:                   Sous Chef

Reporting to:     Executive Chef

Role based:        Vanderbilt – Newport, RI

Why This Job Exists:

Responsible in assisting the Executive Chef in all aspects of the kitchen and kitchen colleagues. Ensures preparation and serving of all food items for the restaurant, hotel, and special events are to company standard. 

Key Duties and Responsibilities:

  • Be an ambassador for Auberge properties and role model to the kitchen staff. Maintaining a climate that attracts, retains and motivates top quality colleagues. 

  • Train, supervise, support, develop, and guide kitchen colleagues.

  • Ensure all staff are up to date on techniques and recipes required in accordance to company standard. Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.

  • Serve as an expeditor or work the line daily. Ensure food and tickets are handled in accordance with the systems set forth by the Executive Chef. 

  • Ensure exceptional quality of all ingredients, preparation, and plating of food items 

  • Be familiar with daily check in/check out counts and reservations in order to establish the day's priorities and assign production and prep task to staff to execute.

  • Conducts daily briefings with other management and departmental staff as needed to obtain optimal results. 

  • Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.

  • Maintain a position of customer advocacy with staff.

  • Accommodate guest requests for changes courteously and professionally.

  • Ensure established operational management procedures are completed effectively 

  • Maintain organization and cleanliness of kitchen work stations with designated supplies, forms and resource materials at all times.

  • Monitor and maintain the use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines.

  • Oversee that weekly inventory is handled properly and order supplies to stock inventory appropriately, and approved by Executive Chef

  • Complete PAR sheets

  • Lead Chef when Executive Chef is off duty     

Person Specification:

  • Experience in fine dining restaurant with high volume.

  • Experience in small luxury hotels.

  • In-depth knowledge of ingredients and techniques used in gourmet kitchens.

  • Ability to communicate orally and in written form to guests, management and staff

  • Set an example of excellence as a leader.

  • Computer competency, superb organizational skill and thorough follow through. 

How You Can Succeed in This Role:

Working at Auberge Resort Collection Hotels can offer an opportunity to build a life-long career where you can grow beyond your limits.  Our people are:

ENRICHING LIVES

Excellence - Strive to be the best. Find solutions to challenges in order to continually improve and deliver exceptional results.

Nurturing - Personal growth drives us. We reach higher by being collaborative and team-oriented.

Respectful - Treat others and the world around us as we would like to be treated.

Individual - Everyone has something to give. Value each person’s individuality and unique value.

Curious - Celebrate creativity and embrace new experiences.

Heartfelt - Warm and Present, we have a true heart for hospitality, creating joy and happiness. 

This job description is intended to illustrate the main duties and responsibilities of the role. It is not intended to be exhaustive and please be advised that the duties and responsibilities may be added on a temporary or permanent basis as appropriate.

Department: Culinary
This is a management position
This is a full time position

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