Sous Chef - Quick Hire!

Weekapaug Inn is a distinguished member of the Ocean House Collections, offering visitors a quintessential New England experience with a unique blend of casual comfort and luxurious furnishings. This luxury property is part of a larger collection including the Forbes 5-Star Ocean House, the Cottage Collection, and the Ocean & Harvest Spa, which together provide guests with an unparalleled range of luxury accommodations and amenities. The Weekapaug Inn itself features 31 unique guest rooms and 4 two-bedroom signature suites, perfectly designed to provide both comfort and elegance. Emphasizing farm-to-table dining, the Inn uses the finest and freshest locally sourced ingredients to create inspired culinary experiences. This approach not only supports local farmers and producers but also ensures that guests enjoy fresh and vibrant flavors with every meal. Beyond the exquisite dining options, guests can experience a variety of amenities and resort activities designed to make their stay extraordinary, from serene spa treatments to engaging outdoor activities. The Sous Chef at Weekapaug Inn holds a pivotal role in maintaining the highest standards of culinary excellence and operational efficiency within the kitchen. This position is responsible for organizing and managing kitchen and banquet department activities to ensure quality food preparation, proper food handling, and adherence to health and safety regulations in line with the property’s commitment to luxury and excellence. The Sous Chef oversees all meetings, functions, wedding events, and off-site catering, working closely with kitchen and food and beverage staff to create exceptional dining experiences for guests. With the property operating 24/7, including holidays and peak seasons from Memorial Day through Columbus Day, the Sous Chef must be flexible and willing to work extended shifts and weekends to meet business demands. The role requires a highly organized, flexible, and independent professional who thrives in a fast-paced environment and can multitask effectively while maintaining professionalism under pressure. Key responsibilities include leading the culinary team through recruitment, training, supervision, and development to ensure high performance and adherence to company culture and standards. The Sous Chef must also oversee inventory management, menu development, purchasing, and cost control measures for food and labor. Duties also encompass maintaining kitchen safety and sanitation standards, minimizing waste, enforcing company policies, and promoting sustainability initiatives. The ideal candidate will have at least five years of culinary operations experience, preferably in luxury hotel environments, a culinary degree or equivalent experience, and excellent communication, organizational, and leadership skills. This role offers the opportunity to grow professionally within an esteemed hospitality company committed to luxury, quality, and guest satisfaction.

• Minimum of 5 years experience in culinary operations
• College degree or culinary degree preferred or equivalent experience
• Ability to organize resources and establish priorities
• Ability to handle multiple complex tasks efficiently
• Ability to supervise, train and schedule staff
• Staff development and performance management skills
• Strong verbal and written communication skills
• Experience developing and managing budgets
• Fluency in English
• Ability to work with diverse constituencies
• Attention to detail and accuracy under pressure
• Uphold company standards, policies and procedures
• Ability to follow directions and work cohesively with team
• Maintain confidentiality of guest and staff information
• Ability to remain calm and resolve problems with good judgment