AM Sous Chef

  • Inns of Aurora
  • Aurora, New York
  • Apr 04, 2021
Full time Chefs, Cooks, Food Preparation Workers

Job Description

While our employees' skill-sets vary greatly from position to position, our core set of values remain the same. As an Inns of Aurora, LLC employee, learning and exemplifying these characteristics is a key part to your success. All Inns of Aurora employees are expected to demonstrate the following characteristics as defined in the Inns of Aurora, LLC handbook
  • Courage
  • Initiative
  • Dependability
  • Flexibility
  • Integrity
  • Judgment
  • Respect for others

position purpose

As second-in-command to the Chef de Cuisine, the Sous Chef is responsible for assisting in monitoring the procedures of the kitchen, overseeing the day-to-day operations, and managing the kitchen staff to ensure quality of cuisine and health standards.

  • Assist the Chef de Cuisine and Executive Chef in all aspects of their position
  • Plan and direct all cooking processes and food preparation in the kitchen
  • Execute quality control to ensure all food items leaving the kitchen are of the highest quality and in the correct portions
  • Assist in menu creation
  • Review weekly menus with managerial employees and staff members to discuss details, including presentation, staff assignments, and logistics
  • Oversee and expedite preparation of all food items
  • Monitor equipment maintenance, use and condition
  • Address and remediate any issues with the equipment, and communicate the information effectively to the Executive Chef
  • Work closely with the Executive Chef to create new meals, implement more efficient plans and execute high culinary standards
  • Closely monitor guest dining experiences
  • Maintain general knowledge of culinary trends in order to implement and add into day-to-day menu items
  • Assist in design of weekly schedules
  • Assist with administrative duties, such as financial, food-cost control, inventory, and/or staff issues, as needed
  • Supervise, oversee and assist in managing the kitchen staff in accordance with the Chef de Cuisine and Executive Chef
  • Assist in training of staff for job competence and to ensure staff is aware of all policies and procedures included in a food and service business
  • Assist with management and remediation all staff conflicts, including disciplinary action
  • Assist in hiring and termination procedures, including interview and staffing decisions
  • Train, supervise and monitor food sanitation and safety procedures
  • Develop, train, implement and maintain food sanitation practices and safety protocol
  • Create strong, team-oriented relationships with and between staff members
  • Maintain a strong presence in the kitchen and facility
  • Maintain and promote cleanliness standards, quality control, hygiene, health and safety
  • Ensure cleanliness of kitchen areas before, during and after meal periods
  • Execute and oversee opening and closing procedures
  • Ensure proper division of labor within the kitchen stations are followed

  • qualifications
  • Previous culinary and management/supervisory experience
  • Proven ability to manage and motivate staff members
  • Ability to lead and train a team effectively
  • High levels of creativity and innovative qualities to inspire new ideas and recipes
  • Passion for the culinary industry and fine dining technique
  • Ability to multi-task effectively under fast-paced working conditions
  • Ability to maintain neat, professional and clean appearance and practices
  • Proficiency in Microsoft Office programs, and general computer literacy
  • Must demonstrate a professionals demeanor and possess interpersonal skills
  • Specialized organizational, written and verbal communication skills
  • Flexibility with hourly schedules, including weekend, holiday and evening availabilities preferences
  • Personal flair and desire for cuisine experimentation
  • Associates degree in culinary arts or related field.
  • Knowledge and understanding of workplace safety procedures special position requirements
  • Occasional travel required All work-related expenses paid


We are proud to offer outstanding benefits to all of our employees.

Full-time employees, those working 30 hours per week or more on average, are offered competitive medical and dental benefits, as well as generous paid time off packages.

Full-time and part-time employees are eligible to participate in our 401K program and supplementary benefits.

We are particularly proud to offer all of our employees a highly competitive employee discount at all of our lodging and dining properties.