Junior Sous Chef

Junior Sous Chef

We invite you to join the high-energy team at Chatham Bars Inn, a Forbes Travel Guide Five Star Hotel on Cape Cod, Massachusetts with 25 oceanfront acres, 217 rooms and suites, five restaurants, boating, a private beach, full-service spa, 8-acre farm and endless recreation activities. Open year round, the Inn is a five-minute stroll from Chatham's charming Main Street and within a short drive of all Cape Cod has to offer. The depth and talent of our culinary team provides an exciting atmosphere of creativity and ongoing professional development with five restaurants, banquets, corporate events and weddings. The Inn sources most ingredients locally from the Chatham Bars Inn Farm, local fishermen and purveyors. Innovative areas include our bread program, preservation and fermentation, partnership with our farm, changing menus and a dedicated pastry team.

Responsibilities

We are looking to add a full time year-round Junior Sous Chef to our culinary team. The Junior Sous Chef is responsible for assisting in the food preparation for the tavern at the hotel. In addition, the Junior Sous Chef is responsible for ensuring that product quality and service standards are met and that optimum dining service is provided to hotel guests. The responsibilities of the Junior Sous Chef includes but is not limited to focusing on accurately and efficiently cooking meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. The Junior Sous Chef also performs other duties in the areas of food and final plate preparation and presentation, including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Qualifications

Minimum of 5 years experience as a Cook. Experience in managing high-end operations preferred. Culinary Degree preferred. Demonstrated leadership abilities required. Must have superior communication and organizational skills. High school diploma or equivalent vocational training certificate. Ability to communicate clearly and effectively in English with guests, co-workers, and management personnel. Ability to compute basic mathematical calculations. Ability to perform job functions with attention to detail, speed, and accuracy. Must be able to lift up to 50 lbs. and stand for up to five/six hours per shift. Ability to prioritize, organize and follow through with assigned tasks. Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under the pressure of meeting production schedules and timeliness of food displays. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Must be flexible with schedules and can work holidays and weekends.