The Sous Chef at Stonehurst Manor plays a central role in the success of our culinary program. This position oversees kitchen operations, ensures consistency and quality in food preparation and presentation, and leads the training and development of the kitchen team. The ideal candidate is hands-on, organized, and passionate about mentoring staff while delivering memorable dining experiences that reflect the Manor’s elevated standards.

• Train all new kitchen hires in proper cooking techniques, plating standards, and food safety.
• Conduct ongoing training sessions to reinforce consistency, timing, and efficiency.
• Mentor team members to improve skills, build confidence, and encourage advancement.
  

• Manage the day-to-day operations of the kitchen, ensuring cleanliness, organization, and readiness for service.
• Monitor all stations during prep and service to maintain flow, quality, and timing.
• Provide leadership during peak service hours and ensure a collaborative kitchen environment.
  

• Ensure all dishes are prepared according to established recipes and presentation guidelines.
• Conduct line checks and regular tastings to maintain flavor profiles and portion accuracy.
• Review prep lists and station setup for consistency and completeness.
  

• Track inventory levels and assist in placing food orders to ensure accurate par levels.
• Minimize waste through proper product rotation and portion control.
• Monitor kitchen efficiencies to support food cost and labor targets.
  

• Collaborate with the Food & Beverage team on menu specials, seasonal updates, and events.
• Test and refine new dishes, providing feedback on preparation methods and ingredients.
• Ensure staff are well-versed in new menu items and plating standards.
  

• Enforce kitchen hygiene, food safety, and equipment handling standards.
• Conduct regular inspections to ensure compliance with health codes and internal protocols.
• Promote a clean, safe, and organized kitchen environment at all times.
  

• Assist with planning and execution of private dinners, weddings, and large-scale events.
• Coordinate kitchen logistics to meet service timelines and guest expectations.
  

• 3+ years of professional kitchen experience in a supervisory or lead cook role.
• Strong knowledge of kitchen systems, cooking methods, and culinary best practices.
• Demonstrated ability to train, lead, and motivate a team.
• ServSafe certification preferred or willingness to obtain upon hire.
• Culinary degree is a plus but not required.
  

• Competitive salary based on experience
• Paid time off and holiday pay
• Staff meal program and employee discounts
• Growth opportunities within the culinary team
• A supportive, team-oriented work culture in a scenic mountain setting