Sous Chef - The Lodge at Glendorn

The Lodge at Glendorn is a family story. One that celebrates the magical moments of loved ones creating lifelong memories together. It’s the story of how a close-knit family created a cherished destination. It begins with C. G. Dorn, fondly known as Bondieu, who purchased the property in 1927 as a retreat for his growing family. After decades of unforgettable vacations, the Dorn’s opened their beloved estate in 1995.

As new families fell in love with Glendorn, one family became instrumental in its future. When the magnificent estate became available in 2009, Cliff Forrest and his family made Glendorn their home away from home. As only the second owner of the property, Mr. Forrest set out to preserve the property’s wonderful history and natural surroundings as well as its excellent activities, cuisine and service. As the new owner, or should we say curator,  he’s generously invested in ongoing restorations and improvements to significantly enhance the resort experience for every guest.

Throughout the years, countless families, romance-seeking couples and groups alike have made their own history at The Lodge at Glendorn—returning year after year to escape from the demands of modern life and enjoy the beauty, peace and tranquility of this cozy getaway. Whether you visit with your children, friends or colleagues, you’ll foster a steadfast bond that is not soon forgotten.

•    Properly execute all recipes according to resort standards, complete daily production
•    Collaboratively, develop evening menus with executive chef; evening menus change each night to focus on            freshness of ingredients, techniques, Glendorn traditions and culinary creativity, menus include A'la Carte,              Family-Style, Prix-Fixe, Dietary and Exclusives.
•    Assist with team scheduling and ordering of products, developing relationship with purveyors
•    Assist with Glendorn garden maintenance and planning 
•    Embrace teamwork with restaurant, events, property and front-of-house associates to create a positive work           environment
•    Ensure that the highest level of cleanliness and organization is maintained in the kitchen, at all times
•    All sanitation standards must be followed in accordance with resort, local, state standards; this includes
     a clean, clutter free and organized workstation 
•    Follow all safety procedures resort wide, reports maintenance issues
•    Properly lead pre-shift meeting with culinary staff to delegate daily duties that meet objective times
•    Execute food production organized and plating according to specifications and timing
•    Assist with monthly inventory, organization of food and dry storage areas to insure proper food rotation
•    Follow all company and kitchen policies as outlined in employee handbook while enforcing them to the team
•    Assist with breakdown and cleaning stations/kitchen the end of the shift
•    Perform other duties as assigned
 

•    High School Diploma, Culinary Degree or Certificate
•    3-5 years’ experience as a Chef de Partie in a hotel/resort atmosphere; Relais & Chateaux a plus
•    Possess basic yet diverse cooking and flavor knowledge; including Molecular, Contemporary and Classical 
•    Able to work holidays, weekends, morning, day or evening shift
•    Able to lift 50lbs, bend, stretch and reach
 

All your information will be kept confidential according to EEO guidelines.