Sous Chef

The Northport Hotel is hiring a Sous Chef to open and run the day-to-day culinary operation. The Northport Hotel will feature a 170-seat casual fine dining restaurant. Are you passionate about food, hiring, and developing a team focused on our mission and vision? We are looking for a detail-oriented culinarian that has a passion for food quality and customer service. Apply now to become part of this winning team!

 
Financial Responsibilities:

• Assist day-to-day food cost controls and reporting
• Follow company labor systems to ensure payroll expense is in line
• Accurate forecasting for long-term planning
• Work closely with the sales team to ensure we are driving top-line revenues through the correct pricing strategy

Team:

• Recruit, hire, and train culinary team building a passion for high-quality food and presentations
• Consistently coach and train all team members in company standards and goals
• Encourage and recognize team performance and develop team members for next-step opportunities
• Ensure the team maintains kitchen equipment and space in above standard condition through daily checklists and cleaning assignments

Culinary:

• High volume food operation requiring hands-on leadership\
• Ensure use of quality ingredients, recipes, and plating is executed flawlessly
• Maintain line through production charts, line standards, and prep work
• Maintain kitchen condition though out day to maintain above-standard cleanliness

Leadership

• Holds self and team to company standards
• Combination of hands-on and consistent team coaching
• Fair firm and consistent
• Embraces a culture of service and teamwork for back-of-house and service teams
• Able to handle and manage stress
• Consistently active in the constant improvement process