Sous Chef

Intentional and purposeful leadership- the foundation of excellence. Mirbeau Inn & Spa Plymouth is seeking a polished and professional Sous Chef to support the Chef de Cuisine in leading a culinary team committed to a refined, guest-centric dining experience. Our ideal candidate brings a strong foundation in French-inspired cuisine, energetic and hands-on leadership, and a passion for thoughtful hospitality and inspired cuisine.  

 At Mirbeau, we’ve spent more than 25 years delivering award-winning hospitality rooted in wellness, care, and excellence. As a Forbes-rated, family-owned company, we’re committed to creating a workplace where our people feel supported, respected, and empowered to grow. That’s why health, balance, and well-being are core values in everything we do. 

 Job Summary 

 The Sous Chef works closely with the Chef de Cuisineto oversee and execute daily culinary operations. This role is responsible for supporting culinary excellence through hands-on leadership, operational oversight, and a commitment to thoughtful hospitality. The Sous Chef helps ensure that every dish reflects Mirbeau’s standards of quality, wellness, and refinement, contributing to a guest experience that is refined, intentional, and consistently exceptional. 

 Pay Rate:$70,000-$75,000 per year 

 Are you ready to lead where only the best of the best belong? 

Come find your balance- and your future- with us. 

 Job Responsibilities   

Culinary Operations 

• Supervise and coordinate daily food preparation in accordance with established Mirbeau recipes, standards, and specifications 
• Prepare and oversee the execution of soups, vegetables, meats, desserts, and hot and cold food items to ensure consistency and excellence 
• Develop and execute refined, creative food presentations aligned with Mirbeau’s elevated culinary standards 
• Ensure the highest level of culinary quality, taste, and presentation  
• Monitor and control food and kitchen labor costs to support profitability and operational goals 
• Assist with inventories, ensuring proper storage, labeling, and rotation using FIFO standards 
• Support the Chef de Cuisine with purchasing and maintaining optimal par levels 
• Identify operational challenges and recommend innovative solutions to improve efficiency, quality, and guest experience 

Leadership & Collaboration  

• Lead by example, fostering a culture of accountability, respect, and continuous improvement 
• Act as Chef de Cuisine in their absence, ensuring seamless kitchen operations and consistent standards 
• Collaborate closely with the Chef de Cuisine, Director of Food & Beverage, and General Manager to support departmental goals and initiatives 
• Complete additional assignments as directed by senior leadership 
• Provide ongoing training, coaching, and mentorship to line cooks and culinary team to uphold service standards, enhance performance, and support professional growth 
• Recognize strong performance and address performance opportunities promptly through supportive, solutions-focused conversations 
• Ensure consistent adherence of HR policies and compliance with all federal, state, and local labor laws 
• Collaborate with HR or leadership as needed to address disciplinary actions in a fair and consistent manner 
• Sanitation, Safety & Compliance 
• Ensure all kitchen and production areas are maintained at the highest standards of cleanliness, organization, and food safety 
• Enforce compliance with all health, safety, and sanitation regulations 
• Review weekly sales forecasts and manage perishable and non-perishable inventory levels 
• Participate in month-end food inventory and cost control procedures 

 Qualifications, Skills & Educational Requirements  

Education & Experience 

• Culinary degree or formal culinary training from an accredited institution preferred 
• 2-3 years in a fine dining establishment