AM Sous Chef $65,000 to $75,000/ Year Full Time NEW

About The Position

Requirements

• Must be 18 years or older.
• High school or equivalent education required.
• Either graduated from culinary institute with 4 years of practical experience or 8 to 10 years cooking experience in fine dining with 2 years as supervisor.
• Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary.
• Perform mathematical calculations including but not limited to conversion of recipes, inventories etc.
• Kitchen terminology required.
• Advanced culinary skills, cooking methods, butchering, soups, consommés, stocks, sauces, basic pastries, garde manger, product identification.
• Maintains proficiency across all cook stations, with the ability to relieve and support any position within the outlet.

Responsibilities

• Assist the Chef de Cuisine in planning, directing, and overseeing all kitchen operations, including scheduling, managing conduct-related issues, corrective measures and staff evaluations.
• Supervise, train, and support culinary staff to maintain consistent food quality, presentation, and service standards.
• Maintain proficiency across all kitchen stations and be able to relieve any cook position as needed and familiar with all kitchen equipment.
• Collaborate on menu planning, recipe development, and seasonal offerings while ensuring cost control and efficiency.
• Monitor food production and service to guarantee timely execution and adherence to established standards.
• Manage daily prep schedules, line checks, and kitchen organization to ensure readiness for service, including executing in house meat and fish butchery.
• Oversee proper handling, storage, and rotation of products to maintain food safety and minimize waste.
• Enforce sanitation, safety, HACCP standards throughout the kitchen and proper reporting of accidents within 24 hours.
• Assist in controlling food and labor costs by monitoring portion control, productivity, and inventory usage.
• Participate in ordering, receiving, and inventory processes in coordination with the Chef de Cuisine.
• Support a positive, collaborative work culture and lead by example in professionalism and teamwork.
• Step into the leadership role in the absence of the Chef de Cuisine to ensure seamless kitchen operations.
• Report daily on the MOD report.

Benefits

• One free meal in the employee dining room per shift for all service professionals
• Discounted rates at all Salamander properties for full-time and part-time service professionals
• Free gym usage for full-time and part-time service professionals
• Free onsite parking
• Free ski pass for full-time service professionals during the winter; those full-timers who opt out of the ski pass are eligible for a bonus
• 50% discount on food and beverage for service professionals in the restaurant
• 25% discount off food and non-alcoholic beverages in the café
• We-cycle program located on-site
• Monthly service professional recognition program
• Eligible for employee referral benefits
• Annual recognition program with a live DJ and raffles
• Winter discounted rate employee housing may be available
• Service Professional pet policy
• Discounted tennis and pickleball rates
• Hiking trails located directly on-site
• White water rafting outing
• Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment (for full-time employees with employee contribution)
• Employer-provided Basic Life Insurance and Basic AD&D after 90 days of employment
• 401K eligibility after 90 days of employment for full-time employees
• 401 (k) plan participation for part-time and on-call employees after two consecutive years of working at least 500 hours or working 1000 hours in one year
• 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period.