Sous Chef $25-$27 p/h
27 days ago
Lake George
Job Description SOUS CHEF Salary: $25 to $27 per hour based on experience, incentive program based on performance. Benefits: Matching 401K Paid Vacation Paid Sick Hotel Discounts Career Development and Advancement Opportunities 50% off Meals during working hours Health insurance and life insurance. Department: Culinary / Food & Beverage Reports To: Executive Chef / Chef De Cuisine Location: Fort William Henry Hotel and Conference Center Position Type: Full-Time benefitted position POSITION SUMMARY The Sous Chef is a key member of the culinary leadership team at Fort William Henry Hotel and Conference Center supporting the Executive Chef in the successful operation of the property's culinary outlets and food service operations. The Sous Chef is responsible for providing hands-on leadership and direction to the culinary team while ensuring that food is consistently prepared and presented according to Fort William Henry's standards for quality, appearance, portion control, sanitation, and guest satisfaction. This position plays an important role in the execution of hotel dining, banquets, weddings, conferences, meetings, special events, and seasonal functions. The Sous Chef must be an effective working leader who can move between preparation, production, and service while maintaining a professional, organized, and positive kitchen environment. ESSENTIAL RESPONSIBILITIES Culinary Operations Assist the Executive Chef, Banquet Chef, and Chef de Cuisine with the daily operation of the culinary department. Oversee kitchen operations during assigned shifts and assume responsibility for the kitchen in the absence of the Executive Chef, Banquet Chef, or Chef de Cuisine. Supervise and provide direction to cooks, prep cooks, dish staff, and other culinary employees as assigned. Prepare and cook food according to established recipes, menus, specifications, and presentation standards. Maintain consistency in food quality, flavor, portion size, temperature, and presentation. Ensure all stations are properly stocked and prepared for service. Maintain proper mise en place throughout preparation and service. Work hands-on in all areas of the kitchen when needed. Monitor food production to ensure proper quantities are prepared while minimizing waste. Assist with daily specials, menu changes, and seasonal menu offerings. Banquets, Weddings & Conference Center Assist with the planning and execution of food service for banquets, weddings, conferences, meetings, special events, and other functions held at Fort William Henry. Review banquet event orders and communicate menu requirements, timing, quantities, and special requests to the culinary team. Coordinate food preparation and timing with banquet service staff to ensure meals are delivered efficiently and according to event schedules. Assist in organizing production for large-volume functions while maintaining quality and presentation. Ensure special dietary requests, allergies, and other guest requirements are communicated and handled appropriately. Help coordinate multiple events or meal periods occurring simultaneously. Remain flexible and responsive when event schedules, guest counts, or operational needs change. Leadership & Staff Development Lead by example and maintain a professional, positive, and respectful work environment. Assign daily responsibilities and stations to culinary employees as directed. Train new employees in proper food preparation, recipes, equipment use, sanitation, safety, and kitchen procedures. Coach employees regarding performance, teamwork, productivity, and proper work practices. Communicate employee concerns and performance issues to the Executive Chef and/or appropriate management. Promote teamwork and cooperation between culinary, banquet, restaurant, and other hotel departments. Help maintain appropriate staffing and productivity during both peak and slower periods. Support the development of employees who demonstrate the potential for increased responsibility. Food Safety & Sanitation Ensure compliance with all applicable New York State and local health department regulations and Fort William Henry food safety policies. Monitor food temperatures and ensure proper temperature-control procedures are followed. Prevent cross-contamination through proper food handling, preparation, and storage. Ensure food is properly labeled, dated, stored, and rotated using FIFO procedures. Maintain clean and sanitary workstations, equipment, refrigerators, freezers, storage areas, and kitchen facilities. Reinforce proper handwashing, glove use, personal hygiene, and safe food-handling practices. Immediately address unsafe food-handling or sanitation practices. Report equipment problems, maintenance concerns, and safety hazards to management. Inventory & Cost Control Assist the Executive Chef with maintaining appropriate food inventories and product levels. Monitor product usage and communicate ordering needs. Assist with receiving and properly storing food deliveries. Inspect products for quality and freshness. Help maintain proper par levels for daily operations and upcoming events. Practice portion control and proper product utilization to minimize waste and control food costs. Monitor the use of high-cost products and ensure appropriate handling and storage. Kitchen Organization & Efficiency Ensure kitchens and work areas are organized, clean, and properly stocked before, during, and after service. Promote a "clean as you go" philosophy throughout the culinary operation. Ensure equipment is operated safely and correctly. Help establish efficient production and service procedures. Monitor the kitchen during busy periods and make adjustments as necessary. Communicate effectively with the front-of-house, banquet, restaurant, and management teams. Ensure tickets and orders are prioritized appropriately and that food is produced in a timely manner. Help maintain a calm and professional kitchen environment during high-volume service. SEASONAL & RESORT OPERATIONS Fort William Henry operates in a seasonal resort environment with periods of significantly increased occupancy and food service demand. The Sous Chef must be prepared to adjust to changing business levels and support the culinary operation during peak periods. Responsibilities may include: Supporting increased production during peak summer and fall seasons. Assisting with large weddings, conferences, banquets, and special events. Adjusting staffing and production based on hotel occupancy and event schedules. Working effectively during periods of high volume and multiple simultaneous functions. Supporting special resort events and seasonal culinary programs. Maintaining the same standards of quality and sanitation during both high- and low-volume periods. COMMUNICATION The Sous Chef must maintain strong communication with: Executive Chef and culinary management Cooks and culinary staff Banquet management and staff Restaurant management and servers Conference Center personnel Purchasing and receiving Hotel management Other departments as necessary Clear communication is particularly important when coordinating large events, changing guest counts, special dietary needs, timing requirements, and multiple functions occurring at the same time. QUALIFICATIONS Minimum of 2–3 years of professional culinary experience; supervisory experience preferred. Hotel, resort, banquet, restaurant, or high-volume culinary experience strongly preferred. Experience with banquet and large-volume food production preferred. Strong knowledge of food preparation, cooking techniques, sanitation, and food safety. Ability to lead and motivate a diverse culinary team. Ability to read and execute recipes and banquet event orders. Strong organizational and time-management skills. Excellent communication and interpersonal skills. Ability to work effectively in a fast-paced environment. Ability to prioritize multiple tasks and remain calm under pressure. Strong attention to detail and commitment to quality. Culinary education or equivalent professional experience preferred. ServSafe certification preferred. PHYSICAL REQUIREMENTS Ability to stand and walk for extended periods. Ability to lift and carry food products, supplies, and kitchen equipment. Ability to work in a hot, humid, and physically demanding kitchen environment. Ability to bend, reach, stoop, push, pull, and lift as required. Ability to safely operate commercial kitchen equipment and tools. WORK SCHEDULE The Sous Chef must be willing to work a flexible schedule based on hotel occupancy, restaurant operations, banquet schedules, weddings, conferences, special events, and seasonal business demands. The position may require early mornings, evenings, weekends, holidays, and extended hours during peak operating periods. PERFORMANCE EXPECTATIONS The successful Sous Chef at Fort William Henry will demonstrate: Strong culinary skills and attention to quality Leadership and accountability Reliability and dependability Professionalism and a positive attitude Excellent communication Strong teamwork Ability to train and develop employees Ability to work calmly under pressure Commitment to food safety and sanitation Strong organization and attention to detail Ability to successfully execute high-volume events Commitment to providing exceptional guest experience OVERALL RESPONSIBILITY The Sous Chef is expected to be a hands-on culinary leader who supports the Executive Chef and culinary team in delivering high-quality food and service throughout Fort William Henry's hotel, banquet, conference, wedding, and special-event operations. The Sous Chef should take pride in representing Fort William Henry Hotel, and Conference Center and understand that the quality of the food, the professionalism of the culinary team, and the successful execution of every event directly contribute to the overall guest experience.
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