Sous Chef - The Abbey Inn & Spa

Job Description

Job Description

Job Title: Sous Chef-Appropos

Status: EXEMPT

Reports to : Executive Chef

About The Abbey Inn & Spa

Nestled above the Hudson River, The Abbey Inn & Spa is a boutique luxury escape offering history, sophistication, and serenity. As part of the Meyer Jabara Hotels portfolio, we are committed to delivering deeply personal service and exceptional destination-driven experiences. The Sous Chef – Apropos plays a vital role in upholding this mission by leading culinary operations, supporting staff development, and delivering extraordinary dining experiences that reflect Meyer Jabara Hotels' values of empowerment, accountability, and excellence.

Position Overview The Sous Chef at Apropos, The Abbey Inn & Spa, is a key culinary leader responsible for supporting the Chef in all aspects of kitchen operations. This role oversees the restaurant and banquet operations, manages kitchen staff, ensures compliance with food safety standards, and helps create memorable dining experiences. The Sous Chef contributes to menu development, cost control, and training, while maintaining the highest standards of quality, cleanliness, and guest satisfaction. Key Responsibilities

Culinary Leadership & Operations

• Assist the Chef in day-to-day kitchen operations for the restaurant and banquets.
• Oversee menu planning, including daily specials, seasonal offerings, and banquet menus.
• Ensure food quality, presentation, and consistency meet The Abbey Inn & Spa and Meyer Jabara Hotels standards.
• Maintain kitchen cleanliness, organization, and sanitation, complying with all local health codes.

Staff Management & Development

• Support training and development of culinary staff, promoting skill growth and career advancement.
• Provide ongoing coaching, counseling, and performance feedback to kitchen team members.
• Assist with scheduling, workload distribution, and team coordination.
• Promote a positive work environment, encouraging teamwork, accountability, and professional growth.

Financial & Cost Management

• Assist in cost analysis, monitoring food costs, waste, and inventory control.
• Support budget adherence and financial goals for the culinary department.
• Collaborate with the Chef on purchasing, vendor management, and product sourcing.

Food Safety & Compliance

• Ensure strict adherence to f ood safety regulations, certifications, and hygiene standards.
• Maintain documentation and participate in regular audits and inspections.
• Keep kitchen staff informed of health, safety, and sanitation policies.

Creativity & Menu Development

• Develop and implement specials, seasonal dishes, and innovative offerings.
• Collaborate with the Chef to keep menus fresh, appealing, and aligned with guest expectations.
• Support banquets, catering, and special events with tailored culinary offerings.

Qualifications

• 3–5 years of culinary experience, with at least 1–2 years in a supervisory or sous chef role.
• Strong knowledge of culinary techniques, banquet operations, and menu development.
• Familiarity with cost control, inventory management, and food safety standards.
• Excellent leadership, communication, and team-building skills.
• Culinary degree or equivalent professional experience preferred.
• Ability to work flexible hours, including nights, weekends, and holidays.

Background screening required.