Sous Chef

Join our Team as a Sous Chef with our Award-Winning Destination Nestled in the Pristine Green Mountains of Vermont! Compensation: $65,000 to $75,000 per year A rare opportunity to cook at the intersection of destination restaurant, a working farm, and an award-winning wine cellar. The Left Bank has been named #1 Hotel in New England by Condé Nast Traveler and ranked #5 Best Hotel Restaurant in the U.S. by USA Today Readers' Choice. But what makes this kitchen genuinely different is what's behind the food: a multi-acre regenerative farm that supplies the majority of our vegetables, lettuces, and herbs in season. What's in it for you... The experience of working with a world class culinary destination. Insurance enrollment available from DAY 1! Paid time off available from DAY 1! Holiday pay available from DAY 1! About this job… The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background in and knowledge of classical culinary technique. This position should be filled by someone who has the intention of becoming an executive chef. What you’ll be doing… Reporting directly to the Executive Chef. You will be a true creative and operational partner with the Executive Chef, Pastry Chef, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience in The Left Bank Restaurant & The Green Cat Bakery & Café. You will be involved in menu development, our farm-to-table ingredient sourcing decisions, and seasonal programming. Coach and mentor your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces. Coach and mentor your team on technique and menu execution, fostering an environment of continuous growth, this is a leadership role. Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program Collaborate effectively with all Food & Beverage and Hotel Operations to provide an exemplary guest experience Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept, effectively guiding others in their personal search with a gentle hand. 5+ years of progressive culinary experience in a quality-driven restaurant or multi-service hotel Passion for culinary arts and seasonal, farm-forward cooking. Deep knowledge of French technique and classical cuisine and experience in a wide range of cuisines a plus. Geniune curiosity about ingredients and sourcing. Experience managing a team in a high-standard kitchen environment. Strong and adaptable interpersonal communication skills and the ability to lead, teach, and inspire a kitchen team. Working knowledge of food costing, inventory managment, and scheduling Ability to work in a fast-paced environment for extended periods of time Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc. Ability to stand or walk for prolonged periods to cook required menu items Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers About Us… Named for the picturesque Vermont village it calls home, The Weston Hotel including The Left Bank restaurant and The Green Cat bakery & café is a luxury property nestled in the Green Mountains. Named #1 Hotel in New England by Condé Nast Traveler and recently recognized as the #5 Best Hotel Restaurant in the U.S. by USA Today’s Readers’ Choice Awards, The Left Bank offers an elegant French-inspired menu focused on in season ingredients from our own multi-acre regenerative farm. The Green Cat is a classic French Patisserie inspired bakery focused on laminated pastries, desserts, and daily baked breads. The hotel, restaurant, and bakery all blend luxurious sophistication with warm Vermont hospitality. Our guests come to enjoy world-class food and an award winning wine list. We take pride in creating memorable experiences with every service. First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve. FH foster an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer. Our dining room, above all other things, is a place for you to gather, to be together, and to be in good company. Guests celebrate with friends and family. Neighbors stop by for a nightcap. Our incredible team comes together every day to produce this whole experience, one that is memorable and beautiful and just for you. A Michigan-native with 20+ years of industry experience, Chef Brett has worked alongside celebs like Emeril in New Orleans and Cat Cora in San Francisco. His approach to food reflects a love of travel and culture and a passion for creating the most elegant dining experience. His fondest memories growing up in The Great Lakes region include picnics and barbecues with his family, camping and cooking outdoors, shucking corn on the porch, and eating tomatoes straight off the vine. It’s no wonder he feels at home in Vermont and we’re so glad he’s here. #J-18808-Ljbffr