Sous Chef (Full-Time) - Ole Red Gatlinburg

Ryman Hospitality Properties • Gatlinburg, TN

9d • Onsite

About The Position

Ole Red Gatlinburg is seeking a Sous Chef to create and execute menu recipes defined by the Ole Red brand. This role involves overseeing staff and the production and execution of menu items, ensuring exceptional standards of excellence and exceeding guest experience expectations. The Sous Chef will foster a strong team environment, prepare catering and banquet items, and train and develop the culinary team for future growth opportunities. This position is responsible for meeting budgeted costs of goods and labor, maintaining proper purchasing and inventory levels, and processing invoices accurately. The Sous Chef will also train the team on equipment maintenance, safety, and sanitation, ensuring compliance with all relevant regulations and Ole Red's standard operating procedures. The role requires the ability to make decisions in the absence of the Executive Chef and perform other assigned duties.

Requirements

• High school diploma or equivalent required
• 3+ years restaurant culinary experience required
• 2+ years in culinary management
• Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
• Excellent verbal and written communication skills
• Financial background with proven ability to identify opportunities for revenue enhancement and fiscal management
• Excellent analytical and problem resolution skills with the ability to proactively recommend solutions
• Strong leadership and managerial skills that include the ability to coach, develop, and clearly communicate expectations

Nice To Haves

• Bachelor's degree in Culinary or Hospitality preferred
• Experience opening a new restaurant is preferred
• ServSafe certification preferred

Responsibilities

• Manage food production and presentation while leading the culinary team to achieve exceptional standards of excellence and exceed guest experience expectations.
• Uphold menu and recipes to Ole Red standards.
• Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance.
• Prepare items from catering menus for catering and banquet events.
• Select, train, and develop culinary team in all aspects of the business to prepare them for future growth opportunities throughout the company.
• Responsible for meeting the budgeted cost of goods and culinary labor costs to meet and/or exceed financial goals/objectives of the restaurant.
• Maintain proper purchasing and inventory levels of all food, beverage, and non-food and beverage products based on fiscal business projections.
• Process all invoices accurately and in a timely fashion, as well as conduct audits with Accounting as required.
• Train culinary team on the maintenance, cleaning, and operation of all kitchen and service equipment, ensuring that the highest levels of safety and sanitation are achieved.
• Ensure understanding of and compliance with all food- and beverage-related federal, state, and local rules/regulations and all OEG policies and procedures.
• Uphold Ole Red standard operating procedures (SOPs), including strict controls over loss prevention.
• Able to make decisions in the absence of Executive Chef.
• Perform other duties as assigned.

Benefits

• Competitive medical, dental, vision, and pharmacy plans
• 401(k) retirement plans with 4% company match, vested immediately
• Company paid life insurance and short- and long-term disability coverage
• Generous Paid Time Off (PTO) – vacation, sick, and holidays to provide flexibility
• 4 weeks fully paid parental leave, plus adoption and surrogacy financial support
• Employee Assistance Program (EAP) – free resource for employees and family members
• Identity theft protection – company-paid benefit to keep your personal information safe
• Perks – free and discounted tickets to shows, tours, restaurants, retail, and more

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED