What are the responsibilities and job description for the Sous Chef position at Relais & Chteaux?
Company Description
The Lodge at Glendorn is a family story. One that celebrates the magical moments of loved ones creating lifelong memories together. It's the story of how a close-knit family created a cherished destination. It begins with C. G. Dorn, fondly known as Bondieu, who purchased the property in 1927 as a retreat for his growing family. After decades of unforgettable vacations, the Dorn's opened their beloved estate in 1995.
As new families fell in love with Glendorn, one family became instrumental in its future. When the magnificent estate became available in 2009, Cliff Forrest and his family made Glendorn their home away from home. As only the second owner of the property, Mr. Forrest set out to preserve the property's wonderful history and natural surroundings as well as its excellent activities, cuisine and service. As the new owner, or should we say curator, he's generously invested in ongoing restorations and improvements to significantly enhance the resort experience for every guest.
Throughout the years, countless families, romance-seeking couples and groups alike have made their own history at The Lodge at Glendorn-returning year after year to escape from the demands of modern life and enjoy the beauty, peace and tranquility of this cozy getaway. Whether you visit with your children, friends or colleagues, you'll foster a steadfast bond that is not soon forgotten.
Job Description
- Properly execute all recipes according to resort standards, complete daily production
- Collaboratively, develop evening menus with executive chef; evening menus change each night to focus on freshness of ingredients, techniques, Glendorn traditions and culinary creativity, menus include A'la Carte, Family-Style, Prix-Fixe, Dietary and Exclusives.
- Assist with team scheduling and ordering of products, developing relationship with purveyors
- Assist with Glendorn garden maintenance and planning
- Embrace teamwork with restaurant, events, property and front-of-house associates to create a positive work environment
- Ensure that the highest level of cleanliness and organization is maintained in the kitchen, at all times
- All sanitation standards must be followed in accordance with resort, local, state standards; this includes
a clean, clutter free and organized workstation
Qualifications
Additional Information
All your information will be kept confidential according to EEO guidelines.
