Sous Chef Relais & Châteaux

About us

Perfectly nestled in Lexington, Massachusetts, just 15 miles outside Boston, the Inn at Hastings Park provides unrivaled hospitality and exceptional culinary experiences. The Boston area's only Relais & Châteaux property, the Inn features 22 stylishly luxurious accommodations, including a lovingly preserved guest house and barn that merge Lexington's historic heritage and architecture with a contemporary American chic design.

An immersive food and wine destination unlike any other in New England, the Inn provides a delicious respite for those in-the-know, from a transformed seasonal menu at upscale Town Meeting Bistro, to the exclusive Culinary Garden featuring Whispering Angel. Inn owner Trisha Pérez Kennealy also shares her passion for teaching in her role as Culinary Educator, offering indoor and outdoor cooking classes for hotel and day guests alike.

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Responsibilities

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of loss prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, quarterly actions plans.
• Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOP's in all outlets.
• Ensure compliance with requisition procedures.
• Attend all meetings as required.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Know and enforce all local health department sanitation laws.
• Work with the Executive Chef to create and implement menus.
• Design and employee cafeteria rotating menu and oversee cafeteria operations.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
• Prepare daily food production sheets.
• Cut meat, poultry, and seafood according to daily business.

Qualifications

• At least 5 years of related progressive experience; or a culinary graduate with at least 3 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

- Medical, vision and dental insurance

- Discounts at other Relais and Chateaux properties around the world

« Rejoindre Relais & Châteaux, c'est profiter d'une opportunité unique d'élargir vos horizons tout en nourrissant votre talent.
Que vous souhaitiez construire une véritable carrière à nos côtés ou recherchiez un poste saisonnier, vous découvrirez des maisons de caractère, toutes unies par la défense de nos valeurs d'hospitalité, d'ancrage local et de partage.
Partez à la rencontre de nos équipes passionnées par le beau et le bon, qui font vibrer le cœur de chaque Relais & Châteaux. Embarquez à nos côtés pour un délicieux voyage et devenez vous aussi, acteur d'un monde plus humain ! . »

Philippe Gombert
Président, Relais & Châteaux