Sous Chef

About UsThe Equinox Golf Resort & Spa is a historic resort destination with deep roots, a strong sense of place, and a reputation for elevated hospitality in one of New England's most scenic destinations.Established in 1769 and set against the backdrop of the Green Mountains, the property blends timeless charm with modern amenities, including a championship 18-hole golf course, full-service spa, multiple dining outlets, and extensive meeting and wedding space.As a four-season destination, The Equinox attracts a diverse mix of leisure, corporate, and event guests year-round, providing team members with dynamic, well-rounded hospitality experience. For candidates who value teamwork, elevated service standards, and professional growth within a destination resort environment, The Equinox also offers the added benefit of working in the vibrant yet close-knit community of Manchester — a town known for its outdoor recreation, scenic beauty, and exceptional quality of life.The Equinox Resort & Spa is newly managed by EOS Hospitality. Visit us online at www.equinoxresort.com and www.eoshospitality.com for more information about the amazing ways we're making a difference.Job SummaryAssist in the management of culinary personnel, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.Assist in creating effective, cost-efficient schedules for assigned culinary team based on forecast and budget.Lead my example and hold culinary team to standard including onboarding and training process, uniform and appearance policy, time and attendance policy, culinary execution and health code standards, etc.Support Chef de Cuisine by conducting daily shift stand-up with kitchen staff.Participate in assigned employee performance reviews/evaluations as required.In the absence of the Chef de Cuine, serve as lead kitchen manager, overseeing daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report.Assist with training and education of culinary staff on appropriate execution, timing, and presentation of all dishes.During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation.Assist with inventory management, par levels, and ordering/receiving. Estimate food consumption, place orders, and code invoices timely. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival.Have full knowledge of all menu items, daily features, and promotions.Consistently work in different culinary stations daily, based on needs.Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. Ensure the cleanliness of all work areas, utensils, and equipment. Responsible for all overall sanitation of kitchen environment and health inspection requirements.Ensure proper operation/maintenance of all kitchen equipment and tools.Check all stations at the end of every shift for proper food storage and sanitation.Practice conscious knowledge of food allergies and safety in preparation.Liaise daily with outlet managers to keep open lines of communication regarding guest feedback.Expedite food regularly, executing proper timing of food courses.Monitor and delegate to team members to ensure they remain productive during their shift.We are proud to offer competitive wellness options and perks for both our Part Time and Full Time employees; Time off package including state VT Sick time for all employees, as well as a generous PTO plan plus 10 paid Holidays for full-time status employeesEOS Family Matters Program of 3+ months fully paid parental leave for new parentsRetirement savings option of 401k with employer match of up to 4% for all employeesComplementary $25K in Life insurance and $1K/mo. in long-term disability coverage for full-time employeesOptional additional Disability, Life and AD&D, Critical Illness, and Accident Insurance optionsCompany-funded Employee Assistance Program for life challenges and mental health resourcesAdditional Health & Wellness benefits including prescription and gym membership discountsCompetitive wages with ongoing market analysisAnnual performance evaluations with eligible compensation adjustmentsEOS Employee/Immediate Family Lodging Rates as low as $59 per nightEOS Friends and Family Lodging DiscountsEOS Dining Discount of 50% Off F&B at EOS Hospitality portfolio locations during travelDiscounted lodging rates from New England Inn & Resort Association partnersPathways for growth and professional development including structured training and EOS Educational Reimbursement ProgramInternal referral bonus programs up to $500 per referralIncentive opportunities for both hourly and managerial rolesSupportive, open workplace culture with flexible and understanding work-life equalityCompensationThis is a salaried, full time onsite role with a base salary range of $50,000 - $70,000 per year. Final compensation package offer is subject to change based on a variety of complex factors unique to each candidate including experience, education, skill set, and applicable certifications.Key Skills & Experience Required 2+ years of professional kitchen leadership experience in a full-service restaurantSome banquet/event experience a plusSome classroom culinary training a plus, but not requiredStrong understanding of culinary preparations and advanced knife skillsSuccessful completion of satisfactory background checkAvailable and willing to work flexible hours based on business needs including weekdays and weekends.Demonstrates strong communication, organizational, and problem-solving skills.Expresses sincere enthusiasm for the role and passion for culinaryMust know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality.Essential Functions of the Job Ability to remain standing for up to 10 hoursAbility to remain stationary in desk/meeting environment for up to 8 hoursAbility to move up and down stairs occasionallyAbility to move quickly based on guest needsAbility to regularly move and lift up to 50 lbs.Ability to use repetitive manual dexterity frequently, such as peeling, cutting, mixing, dishwashing, etc.Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shiftAbility to bend at the waist regularly, such as washing dishes over a sink for an extended period of timeAbility to lift above head, such as accessing storage or exchanging glassware racksAbility to visibly survey areas clearly and inspect visual details such as finished dishesAbility to communicate and exchange information effectivelyAbility to read, write, speak, and understand basic EnglishAbility to complete a satisfactory background checkAbility to perform assigned tasks, operate equipment, and complete job duties in a safe mannerAbility to work flexible hours based on business needs including midweek and weekend daysEqual Opportunity EmployerThis employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.