Sous Chef

Responsibilities

• Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management
• Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences
• Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations
• Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork
• Conduct regular inspections of food items to ensure proper presentation, taste, and temperature

Requirements

• Minimum of two years experience in a Chef de Cuisine or Sous Chef role
• Experience working at a luxury hospitality property
• Ability to work a flexible schedule, including weekends and holidays
• Culinary Certificate or Degree preferred

About the Company

Wildflower Farms, Auberge Collection is a 140-acre retreat in New York’s Hudson Valley. Rooted in meaningful encounters with nature, the property offers immersive seasonal experiences, from foraging walks to cooking workshops. Our centerpiece restaurant, Clay, features source-origin cuisine that honors the region’s bounty. As part of the Auberge Collection, we are dedicated to bringing the soul of the locale to life through exceptional cuisine and gracious service.