Sous Chef

The Left Bank at The Weston is more than just a restaurant-it's a celebrated dining destination. Named 1 Hotel in New England by Condé Nast Traveler and recently recognized as the 5 Best Hotel Restaurant in the U.S. by USA Today's Readers' Choice Awards , The Left Bank offers an elegant French-inspired menu in a setting that blends sophistication with warm Vermont hospitality. Our guests come to enjoy world-class food and wine, and we take pride in creating memorable experiences with every service. Insurance enrollment available from DAY 1!Paid time off available from DAY 1!Holiday pay available from DAY 1!401(k) enrollment after 30 days!The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the restaurant. This position should be filled by someone who has the intention of becoming an executive chef, as their next role. What you'll be doing...Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experienceCollaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spacesCoach and mentor, your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growthActively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary programObserve conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as neededOffer direct support for your team through coaching, counseling, gentle correction, and constructive feedbackCollaborate effectively with all hotel departments including Food & Beverage and Hotel Operations to provide an exemplary guest experienceBe a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledgeRequirements...Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurantPassion for culinary arts, experience in a wide range of cuisinesAbility to work in a fast-paced environment for extended periods of time to meet high volume businessAbility to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.Ability to stand or walk for prolonged periods to cook required menu itemsAbility to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers