Executive Sous Chef

Barnsley Resort•Adairsville, GA

20d•Onsite

About The Position

We are seeking a talented Executive Sous Chef to lead our culinary team in delivering exceptional dining experiences. As Executive Sous Chef, you will be responsible for overseeing kitchen operations and ensuring quality and consistency in all menu items. You will have the opportunity to work with an amazing team of culinary professionals and have access to the freshest, high-quality ingredients. If you have a passion for creating innovative and delicious cuisine and are committed to providing outstanding guest service, we want you to join our team!

Requirements

5+ years cooking experience, with at least 2 years in a leadership role
Experience in menu planning and development
Strong leadership and team-building skills
Excellent communication and organizational skills
Ability to manage multiple priorities in a fast-paced environment
Ability to understand financial goals and accomplish them
Food/Beverage Service Worker Permit, where applicable

Nice To Haves

College degree or certification in culinary field/hospitality field preferred

Responsibilities

Assist in obtaining financial goals.
Assist in the directing and correcting the presentation and portioning of food according to Davidson standards.
Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.
Communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures.
Communicate directly with banquet manager or captain for guest count, special request and timing of food functions to attain highest guest satisfaction.
Complete all assigned paperwork accurately and timely.
Complete daily food requisition and oversee specials, utilizing overstock.
Keep in contact with all outlets to ensure quality and consistency.
Maintain work areas clean and organized.
Order food quantities and other expense items and oversee production for banquet food operations with purchasing, banquet management and Executive Chef.
Participate in banquet functions from planning to preparation to dish up of function.
Report unsafe conditions immediately.
Assist in directing staff in sanitation and sanitary food handling.
Assist in scheduling staff according to business levels.
Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation.
Perform in the capacity of any position supervised.
Prepare and train staff in use of working menus, recipe cards and photo standards.
Maintain and monitor overtime, labor and food costs.
Complete other duties as assigned by supervisor to include cross training.
Assist in conducting performance appraisals.
Attend all required meetings.