What are the responsibilities and job description for the Executive Sous Chef position at White Barn Inn?

Job Description

RESPONSIBILITIES

The key responsibilities for this position are :

Assist the Chef in the day to day operations of the kitchen for the outlets and events.
Contribute to recipe and menu development for the outlets, amenities, and events
Support the Chef in leading the kitchen team in the direction of food preparation, production,

and control for all food for breakfast, lunch, dinner, room service, pool service, events, and

amenities.

Ensure each dish that goes out of the department kitchen is of highest standard and quality.

Ensure dishes are prepared to recipes and consistency is maintained

Be able to motivate and lead the team

Responsible for efficient daily functioning of the department in the Chefs absence.

Support the Chef in training and developing the team in their culinary skills.

Assist the Chef in controlling labor and operating expenses through effective planning,

budgeting, purchasing decisions, up to date pricing and inventory control while focusing on

cost control and revenue generation solutions to maximize profit.

Identify product needs and requisition items needed to prepare the menus.

Notify the Chef in advance of any expected shortages and address purchase orders when

required.

Conduct and participate in pre-meal and weekly F&B meetings.

Be fully knowledgeable about daily hotel and restaurant bookings as well as all guest notes

and preferences. Utilize guest notes to provide personalized experiences for all guests.

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

Ensure that sanitation standards as set forth by local, state & federal Health Department

regulations are in compliance as well as the cleanliness and organization of the kitchen and

its equipment and manage the sanitation practices of those in your department.

Perform any other job related duties as assigned.

Qualifications

QUALIFICATIONS

Required

Culinary Degree or equivalent experience

Must have previous experience in a luxury or fine dining setting

Experience in completing administrative tasks, to include, reporting, budgeting, project

management, etc.

Experience in maintaining state and federal health and safety regulations

Ability to work a flexible schedule, including weekends and holidays, according to department needs

Desirable

ServeSafe Certification

Personal Skills

Professional appearance and manner, good character to work with a fast-paced team.

Ability to communicate clearly and elegantly in English.

Ability to work a flexible schedule, including weekends and holidays, according to department

needs

PHYSICAL DEMANDS

Must be able to stand for at least 8 hours and be able to lift up, push, and pull at least 35

pounds

Additional Information

Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest : @AubergeResorts and #AlwaysAuberge.

US Hotels New England LLC is an Equal Opportunity Employer, M / F / D / V. US Hotels New England LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, US Hotels New England LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

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