OMNI MOUNT WASHINGTON RESORT & SPA

As grand as the history behind it, the Omni Mount Washington Resort & Spa, located in Bretton Woods, New Hampshire, is gracious in ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every sense with enchanting music, refined dining and luxurious décor.
Omni Mount Washington Resort & Spa’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Mount Washington Resort & Spa is committed to serve our associates and nurture their growth. We embody a culture of respect, gratitude and empowerment each day. If you are a friendly, motivated person, with a passion to serve others, the Omni Mount Washington Resort & Spa may be your perfect match.
Job Description:
Elevate your culinary career as a Sous Chef, where you’ll lead menu innovation and staff development with a keen eye for quality. From scheduling and training to ensuring kitchen sanitation and food safety, you’ll maintain excellence in every aspect. Collaborating closely with the Front of the House Manager, you’ll orchestrate seamless buffet operations and uphold impeccable standards. If you’re ready to bring your passion for food and leadership skills to the table, join us in creating unforgettable dining experiences.

• Scheduling of staff according to budget and business forecast.
• Develop additions to menu and buffets with special attention to quality.
• Training of Staff with back up documentation and corrective actions taken for deficiencies
• Maintain a positive and open mind frame to enable for an all around professional environment .
• Responsible for product availability for all restaurant and banquet items.
• Directs proper sanitation of all kitchen facilities and equipment.
• Ensures that all kitchen equipment is in good working order and reports all deficiencies to Synergy.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Monitors and has hands on control over daily food production with special attention given to food safety and quality.
• Monitors safety of staff with back up training and the use of ASC documentation for positive and /or negative results.
• Maintains good working relationship with Front of the House Manager by assisting in the monitoring and running of the buffet.
• Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines and to make conscience decisions to better all current standards on the buffet.
• Checks and controls Payroll and OT and to ensure all prep/production sheets are maintained with attention to productivity.
• Conducts kitchen department meetings.
• Ensure that the buffet is in good repair, clean, up temperature standards and full at all times.
• Ensure all station attendants are in proper uniform/grooming standards with corrective action when necessary.
• Ensure all props, greens and decorations for the buffets are available, crisp and clean