IRD Senior Sous Chef

BLACKBERRY•Walland, TN

6d•Onsite

About The Position

Leadership position that is responsible for the daily operations of the kitchen. Create a seamless culinary experience by focusing on quality of end product through training and organization of production. Create a world 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
5-7 years of experience directly in the restaurant or hotel food and beverage field
Excellent verbal and written communication skills are essential
Must be able to resolve conflict and create Win/Win solutions a must
Individual guest and group communication skills are necessary
Must be able to coach subordinates to improve performance and focus
Must be able to speak with confidence and authority in representing Blackberry Farm as a 5-Star Property
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 a 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
Must be able to stand for long periods of time
Must be able to lift up to 50 lbs.
Must be able to safely operate a company vehicle or golf cart

Responsibilities

Direct supervision of all facets of the daily menu, breakfast, lunch, dinner, and all auxiliary functions (tea, hors d’oeuvres, group events) ensuring the highest level of execution
Day-to-day management of service and production, including managing product utilization for targeted food cost and managing the work schedule of culinary and ware washing staff for appropriate labor cost
Manage the menu matrix for the week to yield the best product, variety of guest experience, and most efficient production
Assist in menu development, testing, training and implementation
Works with the Dining Room Management team to achieve smooth, effective service periods. Educate Servers 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
All ordering/purveyor relationships and control of food and operating costs
Contact for all maintenance issues for the kitchen
Coordination of menu planning for Group Dining with Group Sales Manager
Fully manage all training programs from orientation to station and shift cross-training with a focus on quality and consistency of execution
Work with Executive Chef in menu and concept development
Involved in hiring and reviewing administration for the culinary and stewarding team
Involvement in overall hotel operations through management meetings and special projects
Work with Restaurant Manager to maintain consistent/effective kitchen/dining room relationships and procedures
Manage the performance measurement and accountability system for direct reports and areas of responsibility
Expedite dinner service in the absence of a Corporate Chef or Sous Chefs
May act as the Blackberry Mountain culinary representative at outside events
Assist with cooking schools, execution of the Cooking School program, and also teach corporate cooking schools
Responsible for the stewarding department including hiring, and managing the Head Steward
Handle all Human resources, company, and departmental communication—memos, manuals, forms, new hires, separation notices, etc., BEOs, news, etc
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 and managers and interact with our guests.