In Room Dining Sous Chef

BLACKBERRY FARM•Walland, TN

3d•Onsite

About The Position

The In Room Dining Sous Chef as one the primary Leadership roles for the kitchen operations including dinner service. It is the PM Sous Chef’s responsibility to create a 5-Star culinary experience and atmosphere for every guest, every meal, and every day focusing on quality, execution, and consistency.

Requirements

Culinary degree from an accredited institution and 2-3 years’ experience directly in the restaurant or hotel food and beverage field or 4-5 years’ experience in the above areas
High school diploma or equivalent
Excellent verbal and written communication skills are essential
Must be able to communicate effectively with guests, managers and team members
Must be able to coach team members to improve performance and focus
Strong analytical and problem solving skills imperative
Must be able to understand and interpret basic financial statements and reports with an eye toward improving performance
Understanding of overall P & L required with specific focus on food and beverage cost management
Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals
Requires long hours of work, heavy lifting and many hours of standing, exposure to hot pans and sharp knives.
Must be able to safely operate a company vehicle or golf cart
Must be able to lift up to 50 lbs.

Responsibilities

Day-to-day management of dinner service and production, including managing product utilization for targeted food cost and managing work schedule of culinary and ware washing staff for appropriate labor cost
Manage the menu matrix of all breakfast, lunch for the week to yield best product, variety of guest experience and most efficient production
Assist in menu development, testing, training and implementation
Works with Dining Room Management team to achieve smooth, effective service periods. Educate Wait Staff in menu knowledge and service knowledge
Scheduling Culinary and Stewarding Teams for full coverage of operations and control of labor costs. All tracking and reporting of daily, weekly and monthly costs
Track and report all daily, weekly and monthly labor and food costs
All ordering/purveyor relationships and control of food and operating costs
May act as the Blackberry Mountain Culinary representative at outside events
Coaches counsels and reviews PM cooks and stewards with assistance of Executive Chef
Contact for all maintenance issues for kitchen
Maintain a professional atmosphere in the kitchen at all times
Communication with other departments to assure seamless hotel operations
Participates in weekly Managers Meeting when Executive Sous Chef is unable to attend
Relays information to staff in weekly kitchen staff meeting
Must comply with all company policies and procedures.
To perform the essential functions of this position regular and consistent attendance is required.
Must be able to work well with other Team Members, Managers and interact with our guests.