Sous Chef - 1606 Restaurant & Bar at the Beauport Hotel

    • Job Tracking ID: 512881-613912
    • Job Location: Gloucester , MA
    • Job Level: Any
    • Level of Education: Any
    • Date Updated: March 26, 2018
    • Years of Experience: Any
    • Starting Date: ASAP
    • Application:
    • Resume:
    • Job Type: Full Time
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Job Description:


We are seeking a passionate Culinary professional to manage the Kitchen alongside our Executive Chef. The Sous Chef will showcase a vast selection of the freshest quality seafood and local ingredients. The ideal Sous Chef will be able to successfully run daily Kitchen functions by providing guidance and support to the Culinary Team, resulting in a consistent and excellent cuisine for our guests. This position will be accountable for the consistency of the Kitchen operation, ensuring plate presentation is creative and the recipe is followed. The Sous Chef must exhibit a positive attitude, while maintaining a professional demeanor, to ensure the team’s morale is kept high. Success will be measured by the growth and development of the team.


Experience and Skills:


  • 2 - 4 Years kitchen operations or kitchen management experience.

  • Culinary degree or experience considered in lieu of degree.

  • Demonstrated successful teaching and/or training experience.

  • Openness and willingness to learn new techniques.

  • Clean work habits with great attention to detail.

  • Overseeing and reviewing food that is going out to guests.

  • Ability to multitask and prioritize effectively in a fast paced and demanding environment while maintaining calmness, composure, and a sense of humor.

  • Ability to think quickly and adapt to changing situations while maintaining the highest quality of product and other established standards

  • Must have flexibility with schedule requirements

  • Multilingual (Spanish/Portuguese/English) preferred, but not required

  • Valid Serve Safe and/or Food Managers Certification.

  • Familiarity with MS Office Suite (Word, Excel, Outlook).

  • Work with the Executive Chef to achieve the forecasted food/labor costs

  • Manage inventory and food purchasing

  • Hotel experience preferred, but not required