Sous Chef

Only a two-hour drive from New York City, Mayflower Inn & Spa, Auberge Resorts Collection is a luxury country retreat located in the idyllic town of Washington, Connecticut. Set on 58 acres of beautifully landscaped gardens and woodlands, the property defines New England elegance and is renowned as one of the northeast’s most lauded luxury hideaways. Boasting 35 guest rooms, the hotel offers exceptional service and gracious attention to guest’s personalized needs. Wellness amenities include The Retreat at Mayflower Inn, a 20,000 sq. ft. sanctuary aiming to purify and detoxify through holistic treatments, promote wellbeing, and leave guests feeling relaxed and renewed. The resort also boasts expansive gardens, a tennis court, miles of hiking trails, a standalone two-story private-event space, The Huntress boutique, and two dining venues including The Garden Room for New England-inspired fine dining and the Tap Room, for casual country fare. In honor of the Inn’s centennial birthday in fall 2020, acclaimed New York-based interior designer Celerie Kemble oversaw a dramatic redesign encompassing guest rooms and suites, Mayflower’s signature restaurant, and the Inn’s historic main house, featuring a charming parlor.

For more information: aubergeresorts.com/mayflower

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Be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver exceptional dining experiences at Mayflower Inn & Spa. As part of our culinary collaboration with renowned Chef Daniel Boulud, you will help bring his distinctive approach—rooted in seasonal ingredients, refined technique, and warm hospitality—to life. With your creativity and leadership, you will inspire the culinary team while ensuring the highest standards of quality, consistency, and innovation in every dish.

Benefits

Auberge Collection is proud to support the needs of our team members and their families with a competitive and affordable benefits package including:

Eligibility to enroll in our benefits is based on the applicable waiting period and employment status. Some benefits may require an employee contribution. The Plan documents supersede this description.

Responsibilities

Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, scheduling, and inventory management.; Support the execution and continued development of Mayflower Inn & Spa’s culinary collaboration with Chef Daniel Boulud, ensuring alignment with the partnership’s culinary vision and standards.; Collaborate with the Executive Chef to create and refine menus that showcase seasonal ingredients, culinary trends, guest preferences, and the distinctive influence of Chef Daniel Boulud.; Oversee food preparation activities, ensuring dishes are prepared consistently according to approved recipes, presentation standards, and food-safety regulations.; Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, teamwork, and the standards associated with the Daniel Boulud collaboration.; Conduct regular inspections of food items to ensure proper presentation, flavor, quality, and temperature, addressing any issues or discrepancies promptly.

Requirements

Culinary Certificate or Degree Preferred.; Minimum of two years experience in a Chef de Cuisine or Sous Chef role.; Ability to work a flexible schedule, including weekends and holidays, according to department needs.; Experience at a luxury hospitality property.

Benefits

Medical, Dental, Vision plans; Flexible Spending Accounts; Health Savings Account; Basic Life and AD&D; Team Member Stay Discounts; Employee Assistance Program; Tuition Reimbursement; Task Force Opportunities; Career Growth; Voluntary plans: short- and long-term disability, additional life insurance coverage, accident, critical illness, hospital indemnity coverage, and legal insurance; 401(k) program and receive a 4% match on employee contributions after one year.