Sous Chef

The Dominick is an independent hotel that offers its leadership team both freedom and responsibility. The downtown address lends itself to a casual, more comfortable style of luxury. The design of the hotel imbues a welcoming feeling to the arrival experience with a soaring lobby space enriched by the warmth of wood louvers and the glow of a fireplace. Vestry, the one-star Michelin restaurant, with its relaxing vibe and spectacular cuisine has quickly become a neighborhood and guest favorite. They Sous Chef will be responsible for all managing aspects of the Kitchen and its personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with Hotel standards. They will Coordinate the purchase of all food and develops menus, maintaining approved food costs and labor costs. Job Type: Full-time Pay: $72,000.00 - $78,000.00 per year Benefits: • 401(k) • 401(k) matching • Dental insurance • Food provided • Health insurance • Paid time off • Referral program • Tuition reimbursement • Vision insurance Shift: • 10 hour shift Work Location: In person