Bramble Hall Sous Chef

BLACKBERRY FARM•Walland, TN

6d•Onsite

About The Position

The Sous Chef has the primary Leadership role for kitchen operations. They are responsible for creating a 5-Star culinary experience and atmosphere for every guest, every meal, and daily focusing on quality, execution, and consistency. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Day-to-day management of 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 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 and 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 Farm Culinary representative at outside events Coaches, counsels, and reviews cooks and stewards with the assistance of the 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 the weekly kitchen staff meeting Must comply with all company policies and procedures. Regular and consistent attendance is required to perform the essential functions of this position. Must be able to work well with other Team Members, Managers, and interact with our guests.

Requirements

A culinary degree from an accredited institution and 2-3 years of experience directly in the restaurant or hotel food and beverage field or 4-5 years of experience in the above areas
High School Diploma or equivalent required
Excellent verbal and written communication skills are essential
Must be able to coach team members to improve performance and focus
Must be able to communicate effectively with guests, managers, and team members
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
Requires long hours of work, heavy lifting, many hours of standing, and exposure to hot pans and sharp knives
Must be able to operate a company vehicle or golf cart safely

Responsibilities

Day-to-day management of 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 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 and 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 Farm Culinary representative at outside events
Coaches, counsels, and reviews cooks and stewards with the assistance of the 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 the weekly kitchen staff meeting
Must comply with all company policies and procedures.
Regular and consistent attendance is required to perform the essential functions of this position.
Must be able to work well with other Team Members, Managers, and interact with our guests.