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  • Sous Chef

    The Groton Inn
    Job Description

    Sous Chef

    Location The Groton Inn, Forge & Vine (Groton, MA)
    hours Year-Round, 5 day work week, 50 hours expected, 5 shifts per week on line or in banquets; schedule varies according to operational needs and may includes evenings, weekends, and holidays.
    Pay Rate Hourly, competitive wage. This position may become salaried.
    Benefits This position may become eligible for benefits, health insurance, PTO, 401k.
    Experience Please see Minimum Requirements section below. Our preferred candidate would have 4+ years of Line Cook experience.
    Job Summary A Sous Chef at THE GROTON INN (TGI) will assist in the culinary operation of both the banqueting and restaurant divisions. A Sous Chef will be expected to have worked all relevant stations in a restaurant and have experience in banqueting. A Sous Chef will have kitchen management experience and leadership skills. Along with the Executive Chef and the Executive Sous Chef, a Sous Chef will assist in creating and leading the execution of the menus while meeting The Groton Inn standards and exceeding the expectations of our guests.
    How to Apply

    Please apply with a resume and cover letter to Chef Patrick Bassett by email.

    WHY WORK AT MIGIS HOTEL GROUP:

    Our employees comprise the core asset of our company. We don’t just say that we offer room for growth and a supportive environment – we live it. Many members of our leadership and management team started in entry level positions and moved on to training the next generation. To support the well-being of our team and their families, we offer meaningful company-sponsored benefits to eligible employees and perks such as discounts at our properties and recreational staff days. Learn more about Careers and Company Culture at Migis Hotel Group.

    SUMMARY OF ESSENTIAL JOB FUNCTIONS:

    • The high-quality care, well-being, and overall recognition of our guests and associates.
    • Thorough knowledge of organizational and time management skills.
    • Interact with guests and associates daily, ensuring their experiences exceed expectations.
    • Communicate effectively with all F&B management and across hotel lines. Be open and willing to work with the Catering & Events Manager to enhance menu items and offerings.
    • Perform daily prep work maintaining par levels associated with the volume of business
    • Lead a restaurant station, or two, nightly.
    • Some expediting.
    • Be available to work varied schedule.
    • Assist with walk-in organization.
    • Maintain cleanliness and sanitation standards as required by OSHA and the Massachusetts Department of Health and Human Services. Perform or communicate general maintenance and upkeep of all equipment, providing a safe working environment.
    • Protect the assets of The Groton Inn and the Migis Hotel Group through constant awareness of general upkeep of all kitchen equipment.

    MINIMUM REQUIREMENTS:

    • Must be eligible to work in the United States of America.
    • Sous Chef experience preferred or a minimum of 4-6 years as a Line Cook in a similar property.
    • Some experience in resorts/hotels and free-standing restaurants.
    • Culinary school graduate or completed certified apprenticeship program preferred.
    • Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.
    • Proven experience in higher volume kitchens or banquet kitchens, or both.
    • Ability to work under pressure and deal with stressful situations during busy periods.
    • Must be a team player, able to build and maintain strong working relationships with all other members of the management team. Must be able to change activity frequently and work with constant interruptions Able to take direction. Career-minded.

    ABILITIES REQUIRED:

    • Frequent walking, bending, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces.
    • Must be vertically mobile working in limited space for 95% of shift.
    • Must be able to manually handle/lift product up to 60 pounds between knee and chest.
    • Must have bilateral fine manipulation of both hands which may be repetitive for entire shift.
    • Occasional stair climbing.
    • Working in extreme temperatures/conditions both indoors and out.
    • 5 day work week, 50 hours expected, 5 shifts per week on line or in banquets; schedule varies according to operational needs and may includes evenings, weekends, and holidays.
    • Frequent hand-washing.
    • Hazards include but are not limited to cuts from knives and slicers, burns, exposure to raw meat, poultry, seafood, and produce, slips, and tripping.

    DISCLAIMER

    The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.

    Contact Information
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