The new Lodge at Schroon Lake, managed by Hay Creek Hotels, is actively seeking a talented, passionate, and self-motivated Sous Chef to join our team of hospitality professionals. The right candidate will be an experienced Sous, comfortable and experienced in running a la carte, private and special events.

Tucked in the Adirondacks, a re-envisioned resort on Schroon Lake will soon welcome families and visitors to a new, approachable small-town retreat. Located within 30 minutes of Lake George and Lake Placid, the Schroon Lake resort will be one of a kind in its area. Previously known as the Word of Life retreat center, the property was recently purchased and is undergoing a $16 million investment in renovations. The new resort is projected to open in 2023 and will feature 121 guest rooms, a 10,000 square foot restaurant, and a 600-seat theater to host concerts and events. Owners Andrea Crisafulli and Alan Ayers, and Julie and Sonny Bonacio have partnered with Hay Creek Hotels as the operating management company.

Follow @Thelodgeatschroonlake on instagram and facebook for updates and check out @HayCreekHotels on Linkedin for more great opportunities!

Job Summary:

• Work closely with the Executive Chef to ensure that all items needed are in stock. Maintain daily pars and place inventory orders as needed.
• Regularly make table visits to ensure guest satisfaction.
• Practice and enforce proper food storage safety, allergy awareness, food storage safety, compliance with health department code, and all other safety and security policies and procedures.
• Oversee all work stations, often assisting in completing daily prep and working on each station.
• Enforce quality control of food at all times. Coordinate with the Executive Chef on proper food preparation, execution, and plate presentation.
• Assist Executive Chef in the management of all culinary staff to include but not limited to; weekly scheduling, hiring, discipline/coach and counseling, performance evaluations and all training necessary to ensure smooth operation of the culinary department
• Actively train culinary employees.
• Assist Executive Chef in the control of labor management via strategic scheduling, overtime monitoring, and making daily staffing decisions.
• In addition to the regular execution of restaurant operations, also assist in the execution of special events, private parties, and banquets.
• Assist in the development of daily specials, special menus for promotions and holidays, quarterly menu changes, and other specialty menu items.
• Actively communicate with chef on all operational needs, guest complaints, recommendations, employee issues, etc.
• Regularly work as a culinary team member, such as working grill station or sauté station 4-5 shifts per week.
• Flexibility to work nights or mornings, weekends, holidays, and busy seasonal days (i.e. town festivals).

Hay Creek offers an extensive benefit and incentive package, including;

• Insurance Benefit package, to include Company-funded Medical, Dental, Vision, Life, Disability, Accident, and Critical Illness
• Competitive Salary/Wages
• Competitive Paid Time Off Structure including Vacation, Sick, Holiday Pay, Jury Duty Leave, and Bereavement Leave
• Standard Annual Performance/Salary Reviews
• Merit and Cost of Living Adjustments
• Free Parking
• Employee and Friends & Family Lodging Discounts as low as forty-nine dollars per night at all HCH Properties
• Discounts at specific property partners (NEIRA, Historic Hotels of America)
• 50% Discount when Dining at any HCH Property
• Industry Discounts through Working Advantage (Entertainment Tickets, Hotels, Rental Cars, Outdoor Activities, Restaurants, etc.)
• Discounts at each of our Spas, Golf Courses, Fitness rooms/programs and other featured amenities
• Supportive, open-door policy work environment
• Work Culture that is fun, energetic and motivating
• Employee Recognition Program - 'Delight and Surprise Dollars'
• Accelerated Career Advancement to include professional enrichment, conferences & classes, and manager in training programs.

Required Experience:

• 
  High School diploma or equivalent
• 2-3 years of recent Line Cook experience in a high volume, full service restaurant
• Previous staff management experience
• Experience in Banquet/Event execution required
• Creative, innovative, and inspired to develop new and intriguing menu items designed for appropriate clientele
• Demonstrate a positive, upbeat and customer-focused attitude
• Experience in inventory control and cost management preferred
• May be subject to successful completion of background check and/or DMV check.