Job description

Are you looking for a fun and rewarding career in Food & Beverage? Come and join the team at Olympia Hotel Management. We live our values and strive for the perfect work-life balance. If Fun, Concern for Others, Trust, Accountability, and Continuous Improvement are shared values, please apply now! We look forward to your joining The Glen House team!

Come be part of our team at The Notch Grille! Whether you are looking for a stable job or an opportunity to grow, we are the place to offer that! Pay range $45,000-$53,000 per year.

The Notch Grille, our full-service, and family-centric restaurant feature your favorite North Country comfort foods – with a twist. Offering breathtaking views of Mount Washington, The Notch Grille is proud to support our local farms, breweries, and distilleries – including our own private label vodka made at Tamworth Distilling.

The commitment, attitude, and performance of our team members drive the success of our hotel. Our hotel takes on this challenging task to achieve a high level of client and guest satisfaction every day. This requires building an enthusiastic team of high-performing individuals to fill a wide variety of positions to provide exceptional service, from the heart. We seek qualified candidates who share our values and the desire to create a warm and professional hospitality environment. We have fun every day through our positive exchanges with each other and some of the most fantastic guests’ we have ever had the pleasure of serving. We embrace and welcome those looking to grow themselves personally and professionally. You can expect to be respected, well cared for, and valued as a member of our team.

The Sous Chef is responsible for the preparation of high-quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods. As directed by the Executive Chef, this position must maintain standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting, administrative and training programs for the development of his/her staff, financial prudency for food and labor costs, programming/menus for all meal periods.

Core Skills:

Leadership – ability to effectively motivate, mentor, coach & counsel others to perform well (including appropriate documentation)

Customer Service – deliver hospitable service that is attentive, friendly, efficient and courteous; demonstrate patience, tact and diplomacy

People Skills – ability to collaborate, create rapport, and work effectively with others

Communication Skills – ability to effectively listen & communicate professionally, both verbally and in writing

Problem-Solving & Analytical Skills – ability to identify the issue, collect and analyze information to understand the problem and effectively resolve. Identify, recommend, and implement best practices

Judgment & Discretion – appropriately handle confidential and sensitive information

Organizational & Time Management Skills – ability to appropriately schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervision

Aptitude & Adaptability – ability to learn quickly and adapt to changing priorities and business needs

Composure – ability to maintain composure and work under pressure, managing stress to meet business demands (Calmly handle all customer and employee interactions & issues)

Attention to Detail – ability to follow instructions and achieve thoroughness and accuracy when accomplishing tasks

Computer skills/ Technical Aptitude – proficiency in computer technology, i.e. e-mail, MS Word, Excel, & other hotel related systems. Utilize technology to enhance organizational efficiency

Training – ability to share knowledge and act as a resource in teaching others to perform tasks efficiently and safely

Experience / Education:

Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred.

Job Type: Full-time

Pay: $45,000.00 - $53,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Vision insurance

Experience level:

• 1 year

Pay rate:

• Yearly pay

Shift:

• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Rotating weekends

Work setting:

• Bar
• Casual dining restaurant

Work Location: One location

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